Namak Para [Nimki]

Namak para is a savory Indian tea-time snack that is crispy, flaky, and delicious. Made with simple pantry ingredients, and a few aromatic spices. It is one of the popular snacks made during festivals like Diwali, Holi, and Janmashtami.

NAMAK PARA [NIMKI]

This namak para is crisp on the outside, soft, and flaky on the inside. It is a perfect snack to try this festive season. With just a hint of aromatic ajwain (carom seeds) and a little spice from freshly crushed black pepper, this recipe will become your favorite.

Savories are a must in every Indian house! Something that is quick & easy to make & fool-proof just like this namak para recipe.

I have been getting many requests from my readers to share some savory snacks that are quick and easy to make. Diwali is around the corner, so I thought I would share this namak para recipe. This is one of my favorite snacks of all time and is super easy to make.

If you like Indian snacks, you may also like my baked methi mathri recipe that I recently shared on my blog.

Crispy namak para is the perfect tea-time snack! It is a popular Indian snack, flavored with carmon seeds (ajwain), and freshly crushed black pepper, and is deep-fried.

Namak para is flaky and melts in your mouth! It tastes even better than the store-bought ones.

Namak para is made using atta (whole wheat flour), all-purpose flour (maida), carom seeds (ajwain), freshly crushed black pepper, and is deep-fried to perfection.

Why you’ll love these Namakpara

– super easy to make

– are crispy and flaky

– perfect make-ahead recipe

- better than storebought

– makes the perfect chai-time snack

I hope you guys will give this recipe a try! This namakpara is absolutely delicious! Enjoy these crispy, flaky treats with a cup of piping hot chai this festive season!

Looking for some more savory bites? Try these no fry Sabudana Vada, Chakli[Murukku], Buff Vada[Farali Pattice] or Baked Methi Mathri.

INGREDIENTS FOR NAMAK PARA

Flour – I used a combination of whole wheat flour (atta) and all-purpose flour (maida) for this recipe. You can only use whole wheat flour (atta) or all-purpose flour (maida), or use half all-purpose and half atta flour.

Spices – I used ajwain (carom seeds), and freshly crushed black pepper. Feel free to add less or more to your taste. You can use cumin seeds or flaxseeds meal for added flavor.

Ghee/Oil – I used ghee to bind the dough and canola oil to deep fry the namakpara. You can use oil or ghee of your choice. Use any neutral oil like canola oil, olive oil, or avocado oil to bind the dough. For frying, use oil that has a high smoking point like vegetable oil, peanut oil, or canola oil.

HOW TO MAKE NAMAK PARA

PREPARE THE DOUGH

In a large bowl, combine whole wheat flour (atta), all-purpose flour (maida), semolina (sooji), carom seeds (ajwain), pepper, ghee or oil, and salt to taste. Mix all the ingredients with your hands. Take the flour mixture between your palms and rub it to form a crumbly breadcrumb-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.

Gradually, add cold water and form a stiff dough. Cover and let the dough rest for 20 minutes.

Note: Make the dough firm not soft, or else the namakpara will not be crunchy.

ROLL THE DOUGH

While you roll the dough, heat some oil in a Kadai or a wok for deep frying.

Divide the dough into 4 equal portions. Shape the dough into balls and cover it with a clean kitchen towel.

Take a dough ball and roll it thick, about ½ centimeter thickness. Using a sharp knife or pizza cutter, cut into diamond or square shapes.

FRY THE NAMAK PARA

Once the oil is moderately hot, reduce the heat to medium-low. Carefully, drop the cut dough into a Kadai and fry the namakpara, until light golden brown, stirring frequently.

It takes around 4-5 minutes to fry the namakpara. Fry the namakpara until both sides are light golden brown and crispy. Remove it on a strainer or paper towel.

Finish frying the rest of the namakpara.

Note: Do not overcrowd the Kadai, work in batches of 3-4, to maintain the temperature of the oil.

Allow the namakpara to come to room temperature. Serve or store it in an air-tight container for up to a month.

Pic Shown: Namak Para [Nimki]

TIPS FOR PERFECT NAMAK PARA

ABOUT THE DOUGH

Incorporate ghee or oil, well into the dough. Take the flour mixture between your palms and rub it to form a crumbly breadcrumb-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.

Use ice-cold water. Slowly add cold water to form a stiff dough. The consistency of the dough should be similar to the paratha dough, but slightly tight.

Allow the dough to rest for at least 20 minutes, before rolling it. It helps develop the gluten in the dough and becomes easier to roll it.

You can shape the namakpara to the desired shape. Make sure to maintain a uniform pattern. Evenly-shaped para will cook at the same time. Use a sharp knife or pizza cutter to cut the dough.

Semolina is optional, but I highly recommend adding it to the dough. It gives namak para a nice crunchy texture.

WHEN FRYING THE PARA

Before you start frying check if the oil is moderately hot, by dropping a small piece of dough into the oil. It should gradually rise to the surface of the oil.

For even cooking, keep stirring the para, while frying.

It takes about 5-6 minutes to fry the namakpara. I like to roll the next batch of para while the previous batch is cooking. You can shape all the namakpara at once and then start the frying process. Make sure to cover the shaped para so that the dough does not dry out.

Be patient when frying, it takes time to fry the para. Remove the namakpara as soon as they are light brown. Do not brown the para too much, or it will get tough upon cooling.

Pic Shown: Namak Para [Nimki]

FAQs

WHAT IS NAMAK PARA

Namak para (or namakpare), is also known as nimki or nimkin and is a popular North Indian savory snack. In Uttar Pradesh and Rajasthan, it is called mathri.

The basic ingredients are the same, it's just the shape that makes namak para and mathri different. Namak para is usually, a diamond, or a ribbon-like shape, whereas mathri is usually round in shape.

Namak para is a deep-fried Indian savory snack, made with all-purpose flour, and semolina, and seasoned with carom seeds, and freshly crushed black pepper. It is one of the popular tea-time snacks and is also made during festivities.

VARIATIONS TO THE NAMAK PARA RECIPE

I have used ajwain (carmon seeds), and freshly crushed black pepper. You can also use some Kasuri methi (dried fenugreek leaves), cumin seeds, or flaxseed meals for some variation.

HOW TO MAKE VEGAN NAMAK PARA?

Skip the ghee (clarified butter) and use oil. You can use any neutral flavor oil like vegetable, olive oil, avocado oil, or canola oil.

WHAT FLOUR TO USE FOR NAMAK PARA?

I have used a blend of whole wheat flour, and all-purpose flour for this recipe. You can use one or a combination of flours.

Along with flour, I also used fine semolina (sooji) for some extra crispiness.

CAN I BAKE OR AIR FRY NAMAK PARA?

Sorry, I have not tried the baked or air fryer para. If you are looking for baked savories, try my baked methi mathri recipe, which I recently shared on the blog.

SERVING SUGGESTIONS

The namak para makes for a great addition to your Diwali spread or any other festival like Holi, or Janmashtami.

You can make this namak para recipe ahead of time as they keep well for weeks in an air-tight container. These make an excellent make-ahead option for busy festivities.

I usually make a batch, sometimes two just to enjoy with a cup of chai. Trust me these flaky, delicious namak para go by so quickly.

My kids love this namak para and I pack them some in their lunch boxes. Did you know that namak para is one of the most popular snacks among kids and adults?

Pic Shown: Namak Para [Nimki]

TRIED THIS RECIPE?

Hope you enjoy this Namak Para [Nimki]!! If you give this recipe a try, please rate the recipe by clicking the starson the recipe card. Leave a comment and share your experience. Thank you

You can also followme on Facebook, Pinterest, & Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!

RELATED POSTS

Sooji Halwa[Semolina Pudding]

Badam Burfi[Almond Fudge] 

Coconut Burfi[Fudge]

Mango Shrikhand

Lauki Ki Kheer[Bottle Gourd Pudding]