About This Recipe
The Shape: I’ve cut them into long strips, but you can also cut them into small bite-sized squares for kids or into small or large diamond shapes (which is why they’re sometimes called “diamond cuts”).
They are crispy, crunchy, and slightly flaky. The addition of oil in the dough makes it flaky, but you need to follow the exact flour-to-oil ratio to get the perfect flaky texture. Sooji (semolina) in the dough adds an extra crunch.
My Namak Para Recipe: Traditionally, namak para are made with all purpose flour (maida), but here I have used whole wheat flour (chapati atta) just like my mom. Even with this healthier swap, there’s no compromise on texture or flavor! With the Diwali festival coming soon, I made a batch of namak pare along with other festive snacks. Just like my mom, I prepare a variety of snacks during Diwali, like farsi puri, tikha gathiya, poha chivda, and chakli. She always made big batches, but since it’s just me and my husband now, I make smaller batches.
Ingredient Notes
Here’s a picture of the ingredients you’ll need to make this namak para recipe.
Step By Step Photo Instructions (With Tips)
Step 1: Mix Flour & Oil (Moyan)
In a KitchenAid stand mixer bowl, add atta, sooji, salt, crushed pepper, and ajwain. Mix everything with a spoon or spatula. Add oil to the flour mixture. Use the dough attachment. Turn on the mixer at low speed and let it run for about 3 minutes until the oil is well incorporated into the flour. If you notice any large clumps of oil-flour mixture, break them apart using a spatula.
If you are not using a stand mixer, you can achieve the same result by rubbing the oil into the flour with your fingertips. Step 2: Knead The Dough
Keep the mixer running on LOW and drizzle water around the edges of the bowl. Gradually, the mixture will begin to clump together into a dough. Once all the water is added, stop the mixer and scrape down the sides and bottom of the bowl. Restart the mixer on low-medium until it forms a cohesive dough ball. Using your hands, gather and smooth out the dough. The namak para dough should be semi-stiff—not loose or soft like roti or chapati.
Step 3: Roll & Cut Namak Pare
Divide the dough into two or three parts. Make a flattened disc and start rolling. Roll into a ¼ – inch thickness. Cut into 2-3 inches long strips using a knife or pizza cutter.
Step 4: Deep Fry Namak Para:
In a kadai, heat oil for deep frying over medium heat. Once the oil is hot, lower the heat to low. Add a few namak pare at a time. Avoid adding too many at once to prevent them from sticking together. Fry on low-medium heat until they turn golden brown and crispy. Use a slotted spatula to remove the namak pare from the oil, allowing excess oil to drain. Transfer them to a plate. While the first batch is frying, roll out the next dough ball, cut it, and keep it ready for the next frying batch.
Storage Instructions
Allow the fried namak para to cool completely before storing. Once cooled, place them in an airtight container. They will stay fresh for up to 3-4 weeks (if they last that long 😉).
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
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