Try this easy Atta Namak Para recipe for a delightful Indian Snack. These crispy, savory bites are perfect for tea time! This recipe uses atta (whole wheat) flour and no all-purpose flour.
Diwali is right around the corner, and the air is filled with excitement and anticipation. As I prepared for the Festival of Lights, my thoughts invariably turned to the delectable traditions that make this occasion truly special.
One of my favorite preparations for Diwali is making crispy Namak Para. These golden, diamond-shaped delights are a must-have during the festival. The kitchen was bustling with activity, and the savory aroma of spices and deep-fried goodness wafted through the air.
As I fried batch after batch, I couldn't help but savor a few pieces myself. They were perfectly crunchy, with just the right balance of salt and spices. The way they complemented a warm cup of tea was nothing short of magical.
The day of the celebration arrived, and the house was adorned with lamps and rangoli. Friends and family gathered, their faces lighting up as they caught a whiff of the freshly prepared Namak Para. It didn't take long for the crispy delights to become the star of the evening. My guests couldn't resist their addictive taste, and soon, they were reaching for more, dunking them into their cups of tea.
As we exchanged stories, laughter, and well-wishes, it was clear that these Namak Para had added an extra layer of delight to our Diwali festivities. They were more than just a snack; they were a symbol of togetherness, love, and the warmth of the season. It was a Diwali to remember, where every bite of Namak Para was a reminder of the happiness and unity that this festival brings into our lives.
Jump to:
About Namak Para | Snacks With Wheat
Namak Para, also known as Namak Pare, is a popular Indian savory snack. It is made from a dough consisting of all-purpose flour or wheat flour, ghee or oil, and spices, primarily salt, with optional additions like semolina and various seasonings.
The dough is rolled out, cut into diamond or rectangular shapes, and then deep-fried to create a crispy, crunchy, and savory snack. Namak Para is enjoyed for its delicious taste and is often served as a tea-time snack or during festivals like Holi, Diwali and special occasions in India.
Ingredients for Namak Para Recipe
Here's a description of the ingredients you mentioned:
- Whole Wheat Flour: Whole wheat flour, also known as atta, is a healthier alternative to refined flour (maida) commonly.
- Semolina: Semolina, also known as sooji or rava, adds texture and a slightly grainy consistency.
- Ajwain: Ajwain, or carom seeds, has a distinctive flavor with a slightly bitter and pungent taste. Ajwain is often used in savory snacks like namak para to add a unique flavor and aid in digestion.
- Peppercorns: Peppercorns are known for their pungent and slightly spicy flavor. In namak para, black peppercorns add a mild heat and a peppery taste to the snack.
- Oil: Oil, such as vegetable oil or peanut oil, is used to bind the dough and helps in achieving a crispy texture when the snack is deep-fried.
Recipe of Namak Pare
Here's a basic recipe for making Namak Para, a popular Indian savory snack.
Prepare the Dough:
1- In a mixing bowl, combine the wheat flour (atta), semolina, ajwain, crushed black peppercorns (if using), and salt. Mix these dry ingredients well.
2 - Add oil and mix the ingredients until the mixture resembles sand-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.
Knead the Dough:
3- Gradually add water, a little at a time, and knead the mixture into a stiff and smooth dough. Be careful not to make it too soft.
Rest the Dough:
4- Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting period allows the sooji to absorb moisture and the dough to become more pliable.
Roll and Cut:
5 - Divide the dough into small, equal-sized portions. Roll each portion into a ball and then flatten it slightly.
6 - Roll out each portion into a thin sheet, similar to the thickness of a chapati (flatbread).
7 - Use a knife or a pizza cutter to cut the rolled-out dough into diamond or rectangular shapes. You can make them as large or small as you prefer.
Fry the Namak Para:
8 - Heat the oil for deep-frying in a pan over medium heat.
9- Gently slide a few pieces at a time into the hot oil and fry them until they turn golden brown and crispy. Stir occasionally for even cooking.
10- Remove the namak para using a slotted spoon and place them in a strainer basket to drain excess oil and prevent them from becoming soggy.
Cool and Store:
11- Allow the namak para to cool completely.
12- Once cooled, store them in an airtight container. They can be stored for several weeks.
Namak Para is a delicious and crunchy snack that can be enjoyed with tea or on its own. You can customize the level of spiciness by adjusting the amount of black peppercorns or adding other spices to suit your taste.
Storage
After making Namak Para, allow it to cool completely before storing. Store the cooled snack in an airtight container to maintain its freshness and crispiness, and it can be kept at room temperature for several weeks.
Tips
Here are some tips to keep in mind when making Namak Para:
- Consistent Dough: Ensure that the dough is stiff and smooth but not too soft. This will help create crispy Namak Para. If the dough is too soft, it can absorb more oil during frying and become oily.
- Oil Temperature: Maintain a steady oil temperature while frying. Too hot, and the Namak Para will brown quickly but may remain uncooked inside; too cold, and they can turn greasy. Aim for a medium heat level.
- Rolling Thickness: Roll the dough into thin sheets for crispy results. Thicker dough can lead to less crispy Namak Para.
- Uniform Size: Try to cut the Namak Para pieces to a consistent size to ensure even frying. This will help you achieve an even color and texture.
- Spices and Seasoning: Feel free to adjust the level of salt, spice, or seasonings like ajwain and black peppercorns to suit your personal taste.
- Storage: Once fully cooled, store Namak Para in an airtight container to prevent moisture from softening them. Using a paper towel at the bottom of the container can help absorb any residual oil and keep them crisp.
By following these tips, you can make delicious and perfectly crispy Namak Para at home.
FAQ's
Namak Para is made from a dough consisting of all-purpose flour or wheat flour, ghee or oil, and spices, primarily salt, with optional additions like semolina and flavorings. The dough is rolled, cut into shapes, and deep-fried or air fried to create a crispy, savory Indian snack.
Namak Para is a deep-fried snack and, like many fried foods, is not considered a healthy option due to its high oil content and calorie count. While it can be enjoyed in moderation, it's best to consume such snacks sparingly as part of a balanced diet to maintain good health.
Mathri and Namak Para are both popular Indian savory snacks, but they have some differences in their preparation and taste. Mathri is typically made with a mixture of all-purpose flour, ghee, and spices like carom seeds, while Namak Para often includes semolina and may have a spicier taste with additional seasonings like cumin or black pepper. The shapes of these snacks can also vary, with Mathri often being round or crescent-shaped, while Namak Para is usually diamond or rectangular in shape.
Indian Snacks Recipes
Crispy Atta Namak Para | Recipe For Namak Pare
Equipment
Ingredients
- 2 cup atta (Wheat flour)
- ¼ cup fine sooji (Semolina)
- 1 teaspoon ajwain (Carom seeds)
- ½ teaspoon freshly crushed Peppercorns
- 4 tablespoon vegetable Oil
- Water as needed
- 2-3 cup vegetable Oil for frying
Instructions
Prepare the Dough:
- 1- In a mixing bowl, combine the wheat flour (atta), semolina, ajwain, crushed black peppercorns (if using), and salt. Mix these dry ingredients well.
- 2 - Add oil and mix the ingredients until the mixture resembles sand-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.
Knead the Dough:
- 3- Gradually add water, a little at a time, and knead the mixture into a stiff and smooth dough. Be careful not to make it too soft.
Rest the Dough:
- 4- Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting period allows the sooji to absorb moisture and the dough to become more pliable.
Roll and Cut:
- 5 - Divide the dough into 6 equal-sized portions. Roll each portion into a ball and then flatten it slightly.
- 6 - Roll out each portion into a thin sheet, similar to the thickness of a chapati (flatbread).
- 7 - Use a knife or a pizza cutter to cut the rolled-out dough into diamond or rectangular shapes. You can make them as large or small as you prefer.
Fry the Namak Para:
- 8 - Heat the oil for deep-frying in a skillet over medium heat.
- 9- Gently slide a few pieces at a time into the hot oil and fry them until they turn golden brown and crispy. Stir occasionally for even cooking.
- 10- Remove the namak para using a slotted spoon and place them in a strainer basket to drain excess oil and prevent them from becoming soggy.
Cool and Store:
- 11- Allow the namak para to cool completely.
- 12- Once cooled, store them in an airtight container. They can be stored for several weeks.
- Namak Para is a delicious and crunchy snack that can be enjoyed with tea or on its own. You can customize the level of spiciness by adjusting the amount of black peppercorns or adding other spices to suit your taste.
Notes
- Tips For Crispy Namak Para
- FAQ's
Leave a Reply
You must be logged in to post a comment.