Crispy Masala Rice Flour Namak Para is a quick and easy deep-fried snack made with rice flour and chickpea flour, and seasoned with a mix of dry spices. It requires minimal ingredients, and you can customize the flavor by adding various seasonings. These spices and toppings enhance the taste and add extra flavor to the namak para.
I’ve shared the perfect ingredient ratios along with some foolproof tips to help you make crispy and flaky namak para on your first attempt. It has a long shelf life and can be stored in an airtight container for months. This recipe is extremely simple, so be sure to give it a try!
Key Tips for Making Crispy Rice Flour Namak Para:
- Dough Preparation: The dough for namak para is made with rice flour and besan (chickpea flour). The besan provides both binding and flavor. Be careful not to use too much besan; you can also substitute it with roasted chana dal flour for a slightly different taste.
- Dough Consistency: The dough should be smooth and firm. A good rule of thumb is to use half the amount of water compared to rice flour. If the dough doesn’t come together properly, add a little hot water. The dough must be smooth and stiff—if it’s too soft, the namak para won’t turn out crispy.
- Rolling the Dough: Roll the dough into rotis that are slightly thicker than normal chapatis. This helps achieve a crisp and brittle texture. Don’t forget to poke the rolled dough with a knife or cutter before deep frying to prevent puffing.
- Frying: Fry the namak para in batches over medium heat. Immediately after frying, coat them with the spice mix so they absorb the masala flavor. Let them cool completely before storing them in an airtight container to maintain freshness.
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Recipe video
Rice flour namak para recipe | rice flour kurkure | namak para
Ingredients
- 250 grm or 2 cup rice flour
- 50 grm or ½ cup besan - gram flour
- 1 cup + 4 tbsp water or as required
- Salt to taste
- 1 tbsp ghee
- Oil for frying
For spice mix
- 1 tsp red chilli
- 1 tsp chaat masala
- ½ tsp black salt
- 1 tsp maggi masala
Instructions
- Sieve 2 cups of rice flour and ½ cup of besan (gram flour). Mix well.
- In a pan, add 1 cup of water, 1 tablespoon of ghee, and salt. Bring the water to a boil.
- When the water starts boiling, lower the flame and add the flour mixture. Stir well.
- Turn off the heat. Cover and steam the dough for 2-3 minutes.
- Transfer the flour mixture to a large pan. Once the mixture is slightly warm, knead it to form the dough. Add 3-4 tablespoons of water and knead until the dough is smooth and firm for making namak para.
- Take a medium-sized ball of dough and flatten it between your palms.
- Roll out a thin, medium-sized roti. Do not make the roti too thick.
- Using a cutter or knife, cut the roti into squares. Alternatively, you can roll smaller rotis and cut them into triangle shapes.
- Heat oil in a pan and add the namak para to the hot oil.
- Keep the flame on medium and fry until they turn golden brown and crispy on both sides.
- Remove the namak para from the oil and continue frying the remaining pieces in the same way.
- In a mixing bowl, add 1 teaspoon of red chili powder, 1 teaspoon of chaat masala, ½ teaspoon of black salt, and 1 teaspoon of Maggi masala. Mix well.
- Add the fried namak para to the spice mixture and coat them thoroughly.
- Serve the namak para with hot tea or store them in an airtight container.
Notes
- The addition of besan provides binding and enhances the taste of the snack. Be careful not to increase the proportion of besan.
- Sift the flour mixture to ensure there are no lumps before kneading.
- Once the water starts boiling, add the flour mixture and stir it using a rolling pin.
- The flour will absorb the water and become slightly moist.
- When the flour mixture is warm enough to handle, begin kneading it.
- Knead the dough until it is smooth and firm.
- Roll out thin rotis for the namak para, but avoid making them too thin, as this may affect proper frying.
- Fry the namak para on medium heat until they become crisp and golden brown.
- Immediately coat the fried namak para with masala to allow them to absorb the flavors.
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