Description
Classic Indian tea-time cracker—Namak Para is a flaky, crispy, lightly spiced snack made from maida, sooji, and warm spices, cut into diamonds and deep-fried until golden. Perfect for festivals, travel, lunchboxes, and everyday chai breaks.
Ingredients
Scale
For the Dough:
- 2 cups all-purpose flour (maida)
- 1/4 cup fine semolina (sooji)
- 2 tbsp oil or ghee (for moyan)
- 3/4 tsp carom seeds (ajwain) or cumin seeds (jeera)
- Salt to taste (about 3/4 tsp)
- 1/2 tsp black pepper powder (optional)
- About 1/2 cup water, as needed
For Frying:
- Neutral oil, for deep frying
Optional Dips/Pairings:
- Yogurt or mint dip, tamarind chutney (for serving)
Instructions
- Make the dough: In a mixing bowl, combine maida, sooji, ajwain/jeera, salt, and pepper. Add oil/ghee and rub into the flour until it resembles breadcrumbs for a flaky texture. Gradually add water to form a stiff dough. Cover and rest 20 minutes.
- Roll & cut: Divide dough into portions. Roll each to 2–3 mm thickness (not too thin). Using a knife or pizza cutter, cut into diamonds or strips (or fun shapes for kids).
- Fry: Heat oil on medium. Test with a small dough piece—it should rise slowly with bubbles. Fry Namak Para in small batches, turning, until evenly golden and crisp. Drain on paper towels and cool completely.
- Serve or store: Enjoy with chai, or cool fully and store in an airtight container. For a party chaat, break pieces and top with yogurt, chutneys, onions, sev, and coriander.
- Baked option (optional): Brush cut pieces lightly with oil and bake at 180°C/350°F for 20–25 minutes, flipping halfway, until crisp and lightly golden.
Notes
- Pro tips: Use hot oil/ghee as moyan for flakiness; keep dough stiff; rest 15–20 minutes; medium oil heat prevents soggy or overly brown results; always cool fully before storing.
- Variations: Add chili flakes or chaat masala for heat; use whole wheat or multigrain flour; bake instead of fry; color with spinach or beetroot puree.
- Serving ideas: With masala chai; as part of Diwali/Holi platters; with mint or tamarind chutney; in lunchboxes or travel snacks.
- Storage: Airtight jar up to 3 weeks. For extra freshness, add a small muslin pouch with rice grains (or a food-safe desiccant) inside the jar.
- Common mistakes: Soft dough (leads to chewy, oily results); skipping moyan; overcrowding the pan; too much water; storing before fully cooled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Deep-Fried (Baked Option)
- Cuisine: Indian
Nutrition
- Serving Size: About 1 oz (30g)
- Calories: 210
- Sugar: 0g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: namak para, namak pare, nimki, diwali snacks, tea time snacks, maida recipes indian, savory crackers, festival snacks, snacks for kids, baked namak para