Authentic Namak Pare Recipe – Crispy Indian Snack with Ajwain & Pepper

Last Updated on 2 months by Neha Deshmukh

Authentic Namak Pare Recipe – Crispy Indian Snack with Ajwain & Pepper

Hello friends! If you’ve ever spent an afternoon with a cup of chai and a plate of crunchy, savory snacks, you probably know the joy of Namak Pare. It’s the perfect little bite – crispy, flavorful, and utterly addictive. I remember making this for the first time during Diwali, and it was a huge hit with my family. Today, I’m so excited to share my go-to recipe with you!

Why You’ll Love This Recipe

This Namak Pare recipe isn’t just about getting a crispy snack; it’s about capturing a little piece of Indian tradition. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, the warm spices like ajwain and black pepper make it incredibly comforting. It’s perfect for tea time, as a travel snack, or just when you need a little something to munch on.

Ingredients

Here’s what you’ll need to create this delightful snack:

• 1 cup whole wheat flour (approx. 120g)
• 1 cup all-purpose flour (approx. 125g)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon crushed black pepper
• 0.25 teaspoon baking soda
• 0.5 teaspoon salt
• 2 tablespoons oil or ghee
• 0.75 cup water (approx. 180ml)

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

Whole Wheat Flour vs. All-Purpose Flour – Finding the Right Balance

I like to use a mix of whole wheat and all-purpose flour. The whole wheat adds a lovely nutty flavor and a bit of healthiness, while the all-purpose flour keeps things light and crispy. You can adjust the ratio to your liking – even use all of one or the other!

The Significance of Ajwain (Carom Seeds) in Namak Pare

Don’t skip the ajwain! These tiny seeds aren’t just about flavor; they’re also known for aiding digestion, which is a bonus when you’re enjoying a tasty snack. They have a unique, slightly pungent aroma that’s so characteristic of Namak Pare.

Using Ghee vs. Oil – Flavor and Texture Differences

You can use either oil or ghee (clarified butter) for both the dough and frying. Ghee adds a richer, more traditional flavor and a beautiful golden color. Oil works perfectly well too, especially if you prefer a lighter taste. I often use sunflower oil for frying.

Regional Variations in Namak Pare Spices

While this recipe is a classic, Namak Pare variations abound across India! Some families add a pinch of turmeric for color, others include a dash of red chili powder for a little heat, and some even add a sprinkle of cumin seeds. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the whole wheat flour, all-purpose flour, carom seeds, crushed black pepper, baking soda, and salt. Add the oil or ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
2. Gradually add water, a little at a time, and mix to form a stiff dough. It should be firm and not sticky.
3. Knead the dough well for about 5-7 minutes until it’s smooth and elastic. Cover it with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the Namak Pare more tender.
4. Divide the dough into equal portions (about 8-10). Roll each portion into a 3-4mm thick circle on a lightly floured surface.
5. Using a serrated knife, cut the rolled dough into diamond shapes. You can also cut them into strips or squares – whatever shape you prefer!
6. Heat oil in a kadai (or deep frying pan) over medium heat. To test if the oil is hot enough, drop a tiny piece of dough into it; it should sizzle and rise to the surface immediately.
7. Fry the Namak Pare in batches, ensuring not to overcrowd the kadai. Fry until golden brown and crispy, flipping occasionally. This usually takes about 2-3 minutes per batch.
8. Remove the fried Namak Pare with a slotted spoon and drain them on paper towels to remove excess oil.
9. Let them cool completely before storing in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Namak Pare:

Achieving the Perfect Crispness

The key to crispy Namak Pare is frying at the right temperature. Too low, and they’ll be oily. Too high, and they’ll burn before they get crispy.

Kneading the Dough for Optimal Texture

Don’t skimp on the kneading! A well-kneaded dough results in a more tender and flaky Namak Pare.

Preventing Namak Pare from Absorbing Too Much Oil

Make sure the oil is hot enough before adding the Namak Pare. Also, don’t overcrowd the kadai, as this will lower the oil temperature.

Troubleshooting: Dough Too Dry or Too Sticky

If the dough is too dry, add a teaspoon of water at a time until it comes together. If it’s too sticky, add a tablespoon of flour at a time.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Namak Pare: Simply use oil instead of ghee.
• Gluten-Free Namak Pare (Using Alternative Flours): Try using a gluten-free flour blend, like rice flour and potato starch. You might need to adjust the amount of water.
• Spice Level Adjustments – Increasing the Heat: Add a pinch of red chili powder or a finely chopped green chili to the dough. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptations – Diwali & Holi Namak Pare: For Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

Namak Pare is fantastic on its own with a cup of chai. It also pairs well with yogurt dips, chutneys, or even a simple tomato salad.

Storage Instructions

Store cooled Namak Pare in an airtight container at room temperature. They should stay crispy for up to a week, but honestly, they rarely last that long in my house!

FAQs

Let’s answer some common questions:

What is the best way to store Namak Pare to keep it crispy?

An airtight container is key! Make sure the Namak Pare are completely cool before storing them.

Can I make the dough for Namak Pare ahead of time?

Yes, you can! You can prepare the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling and frying.

What oil is best for frying Namak Pare?

Sunflower oil, vegetable oil, or groundnut oil are all good choices. Ghee adds a lovely flavor, but it has a lower smoke point, so be careful not to overheat it.

Can I add other spices to Namak Pare, like chili powder or turmeric?

Absolutely! Feel free to experiment with different spices to create your own unique flavor.

How do I know when the oil is hot enough for frying Namak Pare?

Drop a tiny piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

Enjoy making (and eating!) this delicious snack. I hope it brings a little bit of Indian sunshine to your kitchen!