Authentic Namak Pare Recipe- Crispy Indian Snack with Cumin & Carom

Last Updated on 4 months by Neha Deshmukh

Authentic Namak Pare Recipe – Crispy Indian Snack with Cumin & Carom

Introduction

Oh, Namak Pare! Just the name brings back so many childhood memories of festive gatherings and my grandmother’s kitchen always smelling of warm spices. This crispy, savory snack is a staple in Indian households, and honestly, it’s one of those things I can happily munch on all day. It’s perfect with a cup of chai, as a little something to nibble on during movie night, or even as a crunchy accompaniment to your meals. I’m so excited to share my family’s recipe with you – it’s been passed down for generations, and I promise, it’s worth the effort!

Why You’ll Love This Recipe

This Namak Pare recipe isn’t just about the incredible taste; it’s about the satisfying crunch and the warm, comforting flavors of cumin and carom. It’s surprisingly simple to make, even if you’re new to Indian snacks. Plus, I’ve included tips for both frying and air frying, so you can choose the method that best suits your preference. Get ready to impress your friends and family with this authentic Indian treat!

Ingredients

Here’s what you’ll need to make a batch of these delightful Namak Pare:

• 2 cup whole wheat flour (approx. 240g)
• 2 teaspoon kosher salt
• 2 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon carom seeds (ajwain)
• 0.25 teaspoon ground turmeric (approx. 1g)
• 1 teaspoon Kashmiri red chili powder (approx. 4g)
• 0.66 cup water (approx. 150ml)
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

• Whole Wheat Flour: Choosing the right grind is key. I prefer using atta, a finely ground whole wheat flour commonly used in Indian cooking. It gives the Namak Pare a lovely texture. If you can’t find atta, regular whole wheat flour works too, but the texture might be slightly different.
• Cumin and Carom Seeds: These are the flavor powerhouses! Don’t skip them. Carom seeds, also known as ajwain, have a unique, slightly pungent flavor that’s essential for authentic Namak Pare. They also aid in digestion – a little bonus!
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about color! Kashmiri chili powder gives the Namak Pare a beautiful vibrant red hue without making it overly spicy. If you can’t find it, you can use regular red chili powder, but use a little less.
• Oil: Selecting the best oil for frying is important. I recommend using a neutral-flavored oil like vegetable, canola, or sunflower oil. For the dough, any cooking oil will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely grind the cumin and carom seeds using a mortar and pestle. This releases their flavors beautifully. You can also use a spice grinder, but be careful not to over-grind them into a powder.
2. In a bowl, combine the flour, salt, and hot oil. This is a crucial step! The hot oil helps create a flaky texture. Mix everything together really well with your fingertips until the oil is evenly distributed throughout the flour – it should resemble breadcrumbs.
3. Add the ground cumin and carom seeds, turmeric, and Kashmiri red chili powder. Mix well to ensure everything is nicely combined.
4. Gradually add water, a little at a time, and knead into a smooth dough. It should be firm but pliable. If the dough feels too dry, add a tiny bit more oil.
5. Divide the dough into 4 equal balls. Roll each ball into a thin, about 8-inch circle. If the dough is sticky, use a little dry flour to prevent it from sticking to the rolling pin or surface.
6. Now, using a pizza cutter or a sharp knife, cut the rolled dough into 1-inch squares. This is where the “pare” shape comes from!
7. Heat oil in a pan over medium-low heat. To test if the oil is ready, drop a tiny piece of dough into it; it should float without browning too quickly.
8. Fry the Namak Pare in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy, flipping occasionally.
9. Remove the fried Namak Pare and drain them on paper towels to remove excess oil.

Expert Tips

• Don’t skip the hot oil in the flour mixture – it’s key for that flaky texture!
• Knead the dough well for a smooth and even texture.
• Fry in batches to maintain the oil temperature.
• Cool completely before storing to prevent them from becoming soggy.

Variations

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

• Vegan Namak Pare: Simply ensure the oil you use is plant-based. The recipe is naturally vegan otherwise!
• Spice Level Adjustments: If you like things spicier, add a pinch of cayenne pepper or increase the amount of red chili powder. My friend, Priya, loves adding a dash of chaat masala for an extra zing.
• Air Fryer Namak Pare: Preheat your air fryer to 350°F (175°C). Spray the basket with oil and arrange the Namak Pare in a single layer. Air fry for 5-6 minutes, flipping halfway through, until golden brown and crispy.
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of powdered sugar to the dough for a slightly sweet and savory treat. For Holi, I’ve experimented with adding a tiny bit of food coloring to the dough for a festive touch!

Serving Suggestions

Namak Pare is delicious on its own, but it’s even better with…

• A cup of hot chai (of course!)
• A dollop of your favorite chutney
• As a side with dal and rice
• Simply as a crunchy snack anytime!

Storage Instructions

Once cooled completely, store the Namak Pare in an airtight container at room temperature. They should stay crispy for up to 2 weeks.

FAQs

Let’s answer some common questions:

• What is the secret to extra crispy Namak Pare? The hot oil in the flour and frying at the right temperature are key! Don’t overcrowd the pan.
• Can I make Namak Pare with all-purpose flour? Yes, you can, but the texture will be slightly different – a bit less rustic.
• How can I adjust the spice level in this recipe? Use more or less Kashmiri red chili powder, or add a pinch of cayenne pepper.
• What is the shelf life of homemade Namak Pare? They’ll stay crispy for up to 2 weeks in an airtight container.
• Can I freeze Namak Pare dough for later use? Yes! Wrap the dough tightly in plastic wrap and freeze for up to a month. Thaw completely before rolling and frying.
• What are carom seeds and can I substitute them? Carom seeds (ajwain) have a unique flavor. If you absolutely can’t find them, you can try substituting with a pinch of fennel seeds, but it won’t be quite the same.