Namak Para Recipe

Namak Para Recipe

15 mins
2-3 people
10 mins



Oh, the delightful crunch of Namak Para! Let me take you back to a cherished memory of mine, where I first discovered the joy of making these crispy delights. It was during a festive gathering at my grandmother's house, where she would lovingly prepare Namak Para for us to enjoy. As a child, I was mesmerized by the rhythmic sound of dough being rolled and cut into perfect squares. The aroma of frying Namak Para filled the air, signaling that something delicious was about to be served. Since then, making Namak Para has become a cherished tradition in my family, bringing back fond memories with every crispy bite.




Recipe of the Perfect Namak Para




For Spinach Flavored Namak Para:

  • 100 gm Refined Flour
  • 15 gm Semolina (Sooji)
  • 1/2 tsp Ajwain (Carom Seeds)
  • Salt to taste
  • 1 cup Spinach Puree (Blanched and Ground)
  • Water (if required)
  • Oil for frying


For Beetroot Flavored Namak Para:

  • 100 gm Refined Flour
  • 15 gm Semolina (Sooji)
  • 1/2 tsp Ajwain (Carom Seeds)
  • Salt to taste
  • Beetroot Puree (Boiled, peeled, and ground)
  • Water (as required)
  • Oil for frying


For Plain Namak Para:

  • 100 gm Refined Flour
  • 15 gm Semolina (Sooji)
  • 1/2 tsp Ajwain (Carom Seeds)
  • Salt to taste
  • Water (as required)
  • Oil for frying





1. For Spinach Flavored Namak Para:

  • In a bowl, combine refined flour, salt, carom seeds, and semolina to make a crispy dough.
  • Add blanched and ground spinach puree along with ghee. Mix well and add a little water to make a hard dough.

2. For Beetroot Flavored Namak Para:

  • In another bowl, mix refined flour, salt, carom seeds, semolina, and beetroot puree to form a hard dough. Ensure everything is well combined.

3. For Plain Namak Para:

  • For the plain version, mix refined flour, salt, carom seeds, ghee, and water to form a hard dough.

4. Rolling and Cutting:

  • Take each prepared dough separately and roll them out with a rolling pin. Keep a slight thickness to the flattened dough.
  • Use a knife to cut the flattened dough into desired shapes or strips.

5. Frying:

  • Heat oil in a pan for deep frying.
  • Fry the cut Namak Paras in batches until they turn crisp and golden brown.
  • Repeat the frying process for all three flavors.

6. Enjoyment:

  • Enjoy these crispy snacks during your festive season.




About the Recipe:


Indulge in the irresistible taste of Namak Para, a classic Indian snack that is sure to tantalize your taste buds. These crispy, savory bites are made from a simple dough of flour, semolina, and spices, rolled thin, cut into squares, and deep-fried to golden perfection. Traditionally enjoyed during festive occasions or as a teatime treat, Namak Para is loved by all ages for its addictive crunch and aromatic flavors. Whether served on its own or paired with a hot cup of chai, Namak Para is guaranteed to be a crowd-pleaser.



Cooking Tips:


  • Perfect Dough Consistency: Achieve the right dough consistency by gradually adding water to the flour and semolina mixture. The dough should be firm yet pliable, allowing you to roll it out thinly without cracking.
  • Even Thickness: Roll out the dough evenly to ensure that all the Namak Para pieces fry uniformly and crisp up to perfection.
  • Temperature Control: Maintain the oil temperature at a medium-high heat while frying the Namak Para to prevent them from absorbing too much oil and becoming greasy.



Pairing Guide:


  • Tea Time Treat: Serve Namak Para alongside a steaming cup of masala chai or ginger tea for a delightful tea time snack.
  • Chutney Companion: Pair Namak Para with tangy mango chutney or spicy green chutney for an extra burst of flavor.
  • Cheese and Dip Platter: Elevate your appetizer spread by serving Namak Para with a selection of cheeses and gourmet dips for a sophisticated snacking experience.




Frequently Asked Questions about Namak Para:


  1. Can I bake Namak Para instead of frying?

    • While traditionally deep-fried, you can bake Namak Para in a preheated oven at 350°F (180°C) for 15-20 minutes or until golden brown for a healthier alternative.
  2. How long can I store Namak Para?

    • Store Namak Para in an airtight container at room temperature for up to 2 weeks. Ensure they cool completely before storing to maintain their crispiness.
  3. Can I customize the spices in Namak Para?

    • Yes, feel free to adjust the spices in Namak Para according to your taste preferences. You can add cumin seeds, carom seeds, or even red chili powder for an extra kick of flavor.
  4. What is the best flour to use for Namak Para?

    • All-purpose flour or whole wheat flour works well for making Namak Para. You can also use a combination of both for added texture.
  5. Can I make Namak Para ahead of time for a party?

    • Yes, you can prepare Namak Para ahead of time and store them in an airtight container. They make excellent party snacks and can be served as a pre-made appetizer option.
  6. How thin should I roll out the Namak Para dough?

    • Roll out the Namak Para dough to approximately 1/8 inch thickness to achieve crispy results. Thinner dough yields crispier Namak Para.
  7. Can I add toppings to Namak Para?

    • Yes, you can sprinkle sesame seeds, nigella seeds, or even shredded cheese on top of the Namak Para dough before frying for added flavor and texture.
  8. What is the origin of Namak Para?

    • Namak Para originated in India and is a popular savory snack enjoyed during festive occasions, celebrations, and tea time gatherings.
  9. Can I make Namak Para gluten-free?

    • Yes, you can use gluten-free flour blends or almond flour as a substitute for wheat flour to make gluten-free Namak Para.
  10. How do I ensure Namak Para stays crispy?

    • Allow the fried Namak Para to cool completely before storing them in an airtight container. Avoid storing them in humid conditions to maintain their crispiness for longer.