Recipe - Crispy Namak Para Made With Atta

Namak Para, a beloved crispy and flaky Indian snack, is ideal for festive seasons like Holi and Diwali. Preparing a large batch makes it perfect for sharing with friends and family. Crispy treats like Namak Para, Punjabi Samosas, Corn Spinach Puffs, and crunchy Air Fryer Papdi bring comfort and joy during celebrations. Among these, Namak Pare stand out as a top choice, adding a special touch to festive snacking when homemade.

Ingredients

For the Dough

Whole Wheat Flour (Atta): 2 cups
Semolina (Sooji/Rava): 2 tablespoons
Carom Seeds (Ajwain): 1 teaspoon
Salt: 1 teaspoon
Black Pepper Powder: 1/2 teaspoon
Ghee (Clarified Butter) or Oil: 3 tablespoons
Water: 1/2 cup or as needed

For Frying

Oil: for deep frying

Method

- In a large mixing bowl, combine the whole wheat flour, semolina, carom seeds, salt, and black pepper powder. Mix well to distribute the spices evenly.

- Add the ghee or oil to the flour mixture. Rub it in with your fingers until the mixture resembles coarse crumbs. This step is crucial for the flaky texture of the Namak Para.

- Gradually add water and knead the mixture into a firm dough. It should not be too soft; it should be similar to the dough used for making poori. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

- After resting, divide the dough into 2-3 equal portions for easier handling.

- On a lightly floured surface, roll each portion of dough into a thin sheet, about 1/8-inch thick. Try to keep the sheet as even as possible to ensure uniform frying.

- : Using a knife or a pizza cutter, cut the rolled dough into diamond or rectangular shapes. Make small slits in the dough pieces if desired to prevent them from puffing up too much during frying.

- Heat oil in a deep frying pan or kadhai over medium heat. To check if the oil is ready, drop a small piece of dough into it; it should sizzle and rise to the surface slowly, indicating the right temperature for frying.

- Gently slide the cut dough pieces into the hot oil, being careful not to overcrowd the pan. Fry them in batches, turning occasionally, until they are golden brown and crisp on all sides.

- Remove the fried Namak Para with a slotted spoon and drain them on paper towels to remove excess oil. Allow them to cool completely before storing.

- Enjoy the Namak Para as a snack with tea or coffee, or as a festive treat for guests. They can also be served with green chutney or tamarind chutney for added flavor.