Namak para is an easy to make snack, perfect to go with tea, coffee. Just few simple ingredients and easy preparation for this crispy snack. Full video step by step pictures recipe.
Namak para is in my to do list for long time. The name itself tempts me a lot to try.
I keep browsing recipes to prepare and end up thinking it is similar to the diamond cuts or maida biscuits we make.
But there are slight variations between them, so I thought it is worth a try.
It turned out really good and I love the simplicity of the recipe. Even we make maida diamond cuts simpler way but I almost never make it.
I always make this spicy diamond cuts version. Even make my sweet maida biscuits by adding powdered sugar rather than mixing sweet in dough.
But it was really a nice variation to and a dream come true to try shakkar para, so I am glad to try namak pare as well. This could be useful for many of you during this festival season 🙂
Namak para recipe
Ingredients
- 1 cup All purpose flour maida
- ¼ cup Wheat flour
- 2 tablespoon Oil
- ¾ teaspoon Ajwain
- 1 teaspoon Black pepper crushed
- 1 pinch Cooking soda
- Salt – as needed
- Oil – to deep fry
Instructions
- Take maida, wheat flour, 2 tablespoon oil, pepper, ajwain, cooking soda in a mixing bowl. Mix well.
- Add water to make a smooth yet stiff dough.
- Keep aside for 10 mins, knead again and divide into 4.
- Dust a countertop well, flatten a dough ball, dusted well and roll it out to thick rotis.
- Slightly dust again to avoid stickiness. Cut into strips, then into small pieces.
- Heat oil, gather the cut pieces gently and fry in batches. Stir occasionally.
- Cook in medium flame until bubble ceases, turns golden and light.
- Drain over paper towel. Repeat to finish.
Video
Namak para method
1. Take maida, wheat flour, 2 tablespoon oil, pepper, ajwain, cooking soda in a mixing bowl. Mix well. Add water to make a smooth yet stiff dough.
2. Keep aside for 10 mins, knead again and divide into 4.
3. Dust a countertop well, flatten a dough ball, dusted well and roll it out to thick rotis. Dust slightly again to avoid stickiness. Cut into strips, then into small pieces.
4. Heat oil, gather the cut pieces gently and fry in batches. Stir occasionally. Cook in medium flame until bubble ceases, turns golden and light. Drain over paper towel. Repeat to finish.
Cool down, store in airtight box to enjoy as tea time snack.
Can we avoid maida in this?
Can try the same with fully wheat flour.