Namak Para Recipe
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5.0
15 reviews
Excellent
Namak Para Recipe
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Namak para is a deep-fried Indian delicacy that is delicious and crispy—made with all-purpose flour (maida), semolina, and a few spices such as ajwain, salt, and pepper for a light flavor. It is one of the most popular snacks among kids.
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Ingredients
- 2 cups All-purpose flour (maida) 300 grams
- 2 tablespoon Semolina (Sooji/Rava) optional
- 5 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon carom seeds (ajwain)
- 1/2 teaspoon black pepper crushed
- 1/2 - 3/4 cup water
- oil for frying
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Instructions
Make the dough
- In a large mixing bowl, add maida (all-purpose flour), semolina, ajwain, salt, pepper and oil. Mix using one hand such that the oil gets completely mixed in the dough. Keep mixing for 1-2 minutes. Check that the dough holds its shape when taken in hand.
- Now add water as required little at a time to knead a firm dough (similar to puri). Knead for 6-7 minutes. Don't make the dough too soft, else the namak para will not be crunchy. Cover it a with a damp cloth and rest it for 20 minutes.
Roll/Cut the dough
- Now divide the dough into 4 parts and make balls. Roll out the dough thick (like a paratha, about 1/2 centimeter). Cut into diamond or square shapes. You can use a roller to make it easier to cut. Or you can use a large knife or pizza cutter to cut them too.
- Separate each diamond shape and keep aside in a plate. It is okay to keep them on top of each other. They will easily separate when frying. Roll again and repeat the process.
Fry the namak para
- In a kadai/wok, heat the oil on medium-high flame. Then reduce the flame to medium.
- Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the namak pare turn golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.
- Take them out and lay them on a kitchen towel. When completely cool, serve or store them in an airtight container.
Equipments used:
Notes
- Cutting: It is okay to roll and cut all the pieces before starting to fry. That way, you are not rushed and can cook them calmly.
- Check that the oil is hot before frying: By adding a small piece of dough to the oil, you can ensure that the oil is hot. It should rapidly rise to the surface of the oil.
- Frying: It is important to fry over medium-low heat. Otherwise, they may be undercooked from the inside. Stir regularly until the exterior is the perfect golden hue. Then, take them out on a plate lined with a paper towel.
- Flour: I used all-purpose flour or Maida in this recipe. You can make the dough using whole wheat flour or a combination of all-purpose and whole wheat flour.
- Semolina: This is optional, but I highly recommend adding it as sooji makes the namak para crispier.
Nutrition Information
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Calories
208kcal
(10%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
293mg
(12%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Calcium
7mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 293mg | 12% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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