Namak Pare

Namak pare are savory bites and form one of the most popular Indian snack foods. They can be stored for a long time and are quintessentially a finger food item. They can be carried on a trip or saved for a rainy day. It is best served with hot chai.

Namak Pare

Serving – 2 cups


1/2 cup whole wheat flour

1/2 cup all purpose flour

2 tbsp semolina

1 tbsp salt

1 tsp cumin seeds

2 tbsp oil

1/3 cup warm water

Oil for frying

Namak Pare ready to be served with hot tea

Sift the flours together to remove lumps. Add semolina and salt along with cumin seeds. Mix in the oil.

Slowly add the water a few spoonfuls at a time and rub the flours together. The objective is to form a very firm dough. However, if it breaks when kneaded, add a few more spoonfuls of water. Cover the dough and keep aside for 15 mins.

Knead the dough once more to make it pliable. Divide the dough into two parts and form smooth balls.

Roll each dough into a 9 inch diameter circle with even thickness. You will not require dry flour or oil to do this. Piece holes in the circle with a fork at frequent intervals about 1 cm apart. This will prevent the dough from puffing up when frying.

Cut one inch long and 1 cm wide strips from the circles and carefully remove them to a plate with the help of the blunt side of the knife.

Heat the oil in a skillet. The oil should not be too hot otherwise the namak pare will not be crisp. It should be hot enough so that when the dough stips are dropped in it, the oil should sizzle and the strips will come up slowly.

Fry the strips till they are golden brown. Drain on a paper towel. Let cool completely and store in an airtight container.


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