Namak Pare Recipe | Namak Para Recipe | Spicy Diamond Cuts Recipe with detailed photo and video recipe. Basically, a spicy and savoury snack mainly prepared with wheat flour or all-purpose flour. A crunchy ribbon-like snack is an ideal tea-time or evening snack recipe, which can be realised with a cup of chai or coffee. It can also serve as an ideal snack to share with friends and family on any occasion or celebration.
Namak Pare Recipe | Namak Para Recipe | Spicy Diamond Cuts Recipe with step-by-step photo and video recipe. The name for this recipe is derived from the word “namak,” which literally means “salt” and serves as the main seasoning ingredient in this dish. In addition, it also contains other seasoning ingredients, such as ajwain, cumin, and pepper, which give it a unique taste and flavour.
The recipe for namak para is very similar to Shankarpali, but still maintains subtle differences. The main difference lies in the use of flour between these two recipes. Traditionally, the shankarpali recipe uses maida, or plain flour, whereas the namak pare recipe uses atta, or wheat flour. Having said that, namak para can also be prepared with maida, but from a taste and health perspective, atta flour is a much better option. Furthermore, Shankar Pali is a sweet snack with a mild sweetness. Whereas namak pare is a savoury snack with a combination of salt and spice.
The recipe for namak pare is hardly time-consuming, taking about 10-15 minutes to prepare. However, some tips and recommendations are worth considering while preparing it. Firstly, knead the dough tightly like poori dough, else namakpare will absorb oil. If you’re unsure, consider deep-frying a small batch and testing it first to ensure the best results. Also, fry on a low flame until it turns crispy and is cooked completely from the inside. This also helps to make it a crisp and crunchy snack. Lastly, use maida if you prefer not to use wheat flour, or add a mixture of half wheat flour and maida to make it more delicious. A combination of flours is always the best choice to begin with.
Finally, I would like to highlight my other long-life Snacks Recipe Collection with this post of namak pare. It includes recipes such as instant chakli, murukku, ring murukku, ribbon pakoda, karasev, omapodi, nippattu, and Maddur vada. Also, do not forget to visit my other similar recipe collections, like,
About Namak Pare
Namak Pare is a crisp, savoury snack made with flour and simple spices. You mix, roll, cut, and fry in minutes. It fits everyday tea time and busy festival spreads. Families pack it for travel and gatherings. It balances sweet thalis during celebrations. Dessert plates look complete when Namak Pare sits beside laddoos. Kara boondi also belongs on that plate because it complements the sweet taste. Hosts serve all three to keep palates interested. Everyone appreciates the contrast at parties.
In addition, you can season the dough with salt, ajwain, and a hint of chilli. You cut the sheet into neat diamond shapes. You fry until golden and fully crisp. The texture stays crunchy longer than many snacks. It pairs well with tea or coffee in the evening. Further, it also pairs well with sweets and desserts. It resembles shankarpali in shape. Shankarpali tastes mildly sweet and works as a dessert snack. Namak Pare stays savoury and feels spicier and crisper.
Fun Fact:
Street vendors call the tiny diamond offcuts “bijli pieces” because they disappear faster than the regular batch.
Chef Tips for Namak Pare
Namak pare cook fast and stay crisp. These tips optimise texture and speed.
- Dough: Rub hot oil into the flour and semolina until a sandy consistency is achieved. Keep the dough stiff for flakier cuts.
- Rest: Let the dough rest for 8-10 minutes. You roll cleaner and fry more evenly.
- Rolling: Roll to a thickness of 2–3 mm. Thinner gives an extra crisp texture, while thicker gives a more biting texture.
- Cutting: Dust lightly and use a pizza wheel. Prick each strip to limit puffing.
- Frying: Fry at a medium heat of about 160–170°C. Medium heat keeps them crisper than high heat.
- Variations: Add ajwain, crushed pepper, or kasuri methi. Toss with a handful of kara boondi to balance the sweets better than plain pare.
Video Recipe
Recipe Card for Namak Pare
Namak Pare Recipe | Spicy Diamond Cuts Snack
Ingredients
- 2 cup maida / plain flour
- 2 tsp kalonji
- ½ tsp ajwain
- 1 tsp salt
- 3 tbsp ghee
- water, for kneading
- oil, for frying
Instructions
- Firstly, in a large plate take 2 cup maida, 2 tsp kalonji, ½ tsp ajwain and 1 tsp salt.
- Add 3 tbsp ghee and mix well. Crumble and mix, making sure the flour is moist.
- Add water as needed and begin kneading the dough.
- Add water in small batches to prepare a tight dough.
- Rest the dough for at least 20 minutes.
- Knead the dough again, then pinch off a ball-sized dough.
- Roll them into a round / square shape, making them slightly thin.
- Take a knife / pizza cutter and cut them into a diamond shape.
- Drop the namak pare into the hot oil. Alternatively, bake in a preheated oven at 180°C for 15-20 minutes.
- Stir occasionally, and fry them to a nice golden brown on a low to medium flame.
- Drain them off to remove excess oil.
- Finally, allow Namak Para Recipe to cool to room temperature and store it in an airtight container.
Nutrition
How to Make Namak Pare with Step-by-step Photos
- Firstly, in a large plate take 2 cups of maida, 2 tsp kalonji, ½ tsp ajwain and 1 tsp salt.
- Add 3 tbsp ghee and mix well. Crumble and mix, making sure the flour is moist.
-
Add water as needed and begin kneading the dough.
-
Add water in small batches to prepare a tight dough.
-
Rest the dough for at least 20 minutes.
-
Knead the dough again, then pinch off a ball-sized dough.
-
Roll them into a round / square shape, making them slightly thin.
-
Take a knife / pizza cutter and cut them into a diamond shape.
-
Drop the namak pare into the hot oil. Alternatively, bake in a preheated oven at 180°C for 15-20 minutes. Stir occasionally, and fry them to a nice golden brown on a low to medium flame.
-
Drain them off to remove excess oil.
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Finally, allow Namak Para Recipe to cool to room temperature and store it in an airtight container.
Notes
- Firstly, ensure that you knead the dough well; otherwise, it will absorb the oil during frying.
- Also, deep-fry on a medium flame to cook the nama para from the inside.
- Additionally, adding sugar gives a nice golden colour and flavour.
- Finally, the Namak Para Recipe stays crispy for a month when stored in an airtight container.
tried it..good and easy one