Namak Para Recipe
User Reviews
5
Namak Para Recipe
Description
This Namak Para Recipe begins by mixing all-purpose flour with optional semolina, ajwain seeds, salt, crushed black pepper, and cooking oil. Water is added gradually to form a firm dough, similar in texture to puri dough, which rests before rolling out. The dough is rolled about 1/2 centimeter thick and cut into diamond or square shapes. These pieces are fried in medium-low heat oil after ensuring the temperature is right by testing with a small dough piece.
Frying on medium-low heat is important to allow the namak para to cook through evenly, resulting in a golden exterior and crunchy texture inside. The ajwain and black pepper add a distinctive warm spice and aroma. Using semolina in the dough enhances the crispiness. The dough should be firm, so the snack maintains crunchiness and does not become soft or oily.
These crispy snacks are perfect for serving with tea or as a savory bite at any time. Preparing and cutting all the pieces before frying lets you work calmly during frying. Draining on paper towels helps remove excess oil. The recipe notes mention that whole wheat flour can partially substitute all-purpose flour, altering texture slightly. Semolina is optional but recommended for crispiness.
Ingredients
- 2 cups all-purpose flour 300 grams, maida
- 2 tablespoon semolina optional, aka Sooji or Rava
- 5 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon salt
- 1 teaspoon ajwain seeds aka carom seeds
- 1/2 teaspoon black pepper crushed
- 1/2 - 3/4 cup water
- neutral cooking oil for frying, generic cooking oil
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.
Notes
- Cut all dough pieces before frying to manage cooking calmly without rushing.
- Check oil temperature by dropping a small dough piece; it should rise quickly for proper frying heat.
- Maintain medium-low heat during frying to ensure even, thorough cooking and a golden color.
- Drain fried pieces on paper towels to absorb excess oil.
- Use all-purpose flour for best texture, but whole wheat or mixed flours can be used with some texture change.
- Adding semolina is optional but recommended to increase crunchiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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