Namak para is a fried and savory snack made with flour and regular spices. It is flaky, crisp, and has a texture similar to the popular Gujarati farsi puri, with a longer shelf life. Typically, for a flaky texture, namak para is made from maida. However, in this recipe, I share a special technique to make khasta and flavorful namak para from wheat flour. It is easy to make and can also be a simple evening tea-time snack or a snack for kids.
I have shared the perfect ingredient ratio and a few no-fail tips to help you make perfect namak para on your first attempt. Do try this!
The key to making crispy namak para at home are
- Firstly, I made namak para with wheat flour and for its crispy texture, I used a fine variety of rava. You can use coarse wheat flour instead of rava. Also, the oil or ghee should be perfectly incorporated into the flour so that the flour has a crumbly texture and holds shape when pressed between your hands.
- Secondly, knead the dough until it is smooth and firm, not soft like chapati dough. I recommend adding water in batches while kneading to keep it under control. Also, do not roll thick puris; roll them thin, which will help in attaining a crisp, brittle texture. Additionally, do not forget to poke the dough with a knife or cutter before deep frying.
- Lastly, fry the namak para in small batches over medium flame. Once deep fried, let them cool down and store them in an airtight container for a longer shelf life.
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Recipe video
Namak para recipe | Aata namak para | crispy namak para
Ingredients
For namak para
- 2 cup whole wheat flour
- ½ cup rava
- 3 tbsp hot oil
- 1 cup water or as required
- 1 tsp cumin seeds
- 1 tsp red chilli flakes
- 1 tbsp white sesame seeds
- ½ tsp ajwain
- Pinch of hing
- Salt to taste
- 1 tbsp kasuri methi
- Oil for frying
Special masala
- 1 tsp Kashmiri red chilli powder
- 1 tsp chaat masala
- ½ tsp black salt
Instructions
- In a mixing bowl, add 2 cups of wheat flour and ½ cup of rava. Mix well.
- Now, heat 3 tablespoons of oil and add it to the flour mixture. Mix well with your hands so the oil is properly incorporated into the flour and the mixture binds together.
- In a pan, add 1 cup of water, 1 teaspoon of cumin seeds, 1 teaspoon of red chili flakes, 1 tablespoon of white sesame seeds, ½ teaspoon of ajwain, a pinch of hing, and salt to taste. Mix well and when the mixture starts to boil, switch off the heat. Allow the mixture to cool slightly and then add 1 tablespoon of kasuri methi and mix well.
- Add the prepared water mixture to the flour mixture and knead the dough. The dough should be smooth and tight. Cover the dough and let it rest for at least 15 minutes.
- After resting, knead the dough once again to smooth it out and divide it into equal parts. Make smooth balls and flatten them out between your palms. Roll each ball into a medium-sized thin disc. Using a cutter or knife, cut the disc into triangles and make slits in the center. Alternatively, you can roll out a larger roti and cut it into medium-sized strips. (Refer to the video)
- Meanwhile, in a bowl, add 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of chaat masala, and ½ teaspoon of black salt. Mix well and set aside the special masala.
- Heat oil in a pan on medium-low heat for deep frying. Add the namak para to the hot oil and fry them on medium flame until they become golden brown and crispy on both sides. Remove them to a wire rack and sprinkle the special masala on top.
- Fry all the namak para in the same way. Let the namak para cool completely, then store them in an airtight container.
Notes
- Use fine variety of rava (semolina).
- The addition of rava gives a crispy texture to the namak para. You can use coarse wheat flour instead of rava.
- Adding hot oil to the flour gives crispiness to the namak para.
- Add kasuri methi after turning off the gas. It helps to retain its green color.
- Knead a tight dough for the namak para. Do not knead a soft dough; otherwise, the crispy texture will not be achieved. Also Knead the dough for 2-3 minutes until it becomes starchy and smooth.
- Roll thin and medium-sized puris for the namak para. Do not roll thick puries.
- Fry the namak para on a medium flame until it becomes crispy and golden brown on both sides.
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