Namak Pare Recipe

Staying true to the Indian chai time ritual of snacking on all things crunchy, munchy, sweet, and savoury, here’s another recipe to make you go gaga over tea time. Behold, the delicious namak pare! There is hardly much healthy about the deep-fried maida­-based snack but we love ourselves some carb with a piping hot cup of tea, don’t we?

The snack is very easy to make and quick too. And the best part is that you can fry up a big batch in one go and store it for later consumption as well! Follow this quick and easy namak pare recipe to jazz up your chai time shenanigans.

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Namak Pare Recipe

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Rating: 5
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Course

Snacks

Cuisine

Indian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cup all purpose flour/maida
• 2 tbsp Semolina (rawa/suji)
• 1/4 tsp black pepper powder
• 1 tsp Sesame seeds
• 1/4 tsp carom seeds
• 2 tbsp Oil + more for frying
• 3/4 cup Water
• salt to taste

Course Snacks Cuisine Indian Prep Time 20 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 1 cup all purpose flour/maida 2 tbsp Semolina (rawa/suji) 1/4 tsp black pepper powder 1 tsp Sesame seeds 1/4 tsp carom seeds 2 tbsp Oil + more for frying 3/4 cup Water salt to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Take the maida, sooji, salt, sesame seeds, black pepper powder, and carrom seeds in a bowl and mix well. Add oil and make a textured mix. Now add a little water and knead into semi-soft dough. Cover and keep aside for 15 minutes.
2. After 15 minutes, knead the dough once again and divide into two equal potions. Flatten the dough between your palms and roll out into a circle of roughly 9”-10”. Cut out desired shapes from the dough.
3. Heat oil in a kadhai (wok). Once hot, add the cut pieces in the oil to fry the namak pare. Flip them halfway to brown the namak pare evenly on both sides. Fry till the snack is golden and crispy.
4. Remove onto a kitchen towel using a slotted spoon. Drain off excess oil. Let it cool for a few minutes and serve.