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5.0 from 15 votes

Namak Para Recipe

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.

Prep Time
20 mins
Cook Time
20 mins
Resting Time
20 mins
Total Time
1 hr
Servings: 8
Calories: 208 kcal
Course: Snacks
Cuisine: Indian

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

Instructions

Make the dough
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. In a kadai/wok, heat the oil on medium-high flame. Then reduce the flame to medium.
  2. 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.
  3. Take them out and lay them on a kitchen towel. When completely cool, serve or store them in an airtight container.

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

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

% 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.