Namak Para Recipe (Savory Indian Snack)

Namak Para is a popular crunchy and savory Indian snack, perfect for munching with tea or as an appetizer. Here’s a simple recipe for making this crispy treat at home:

Ingredients:

• 2 cups all-purpose flour (maida)
• 2 tbsp semolina (sooji)
• 2 tbsp ghee (clarified butter)
• 1 tsp carom seeds (ajwain)
• 1 tsp cumin seeds (jeera)
• ½ tsp black pepper powder
• Salt to taste
• ¼ tsp turmeric powder (optional, for color)
• Water (as needed to make the dough)
• Oil (for frying)

Instructions:

1. Prepare the dough:
   • In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, cumin seeds, black pepper powder, salt, and turmeric powder.
   • Add the ghee and mix it into the flour mixture using your fingers until it resembles breadcrumbs.
   • Slowly add water, little by little, and knead into a smooth, firm dough. The dough should not be too soft.
   • Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
2. Shape the Namak Para:
   • After resting, divide the dough into small portions. Roll each portion into a smooth ball.
   • Roll out each dough ball into a thin oval or rectangular shape on a lightly floured surface.
   • Once rolled out, cut the dough into strips or diamond shapes with a sharp knife or pizza cutter.
3. Frying:
   • Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil—if it sizzles and rises to the top, the oil is hot enough.
   • Carefully drop the cut pieces of dough into the hot oil, a few at a time, so they don’t overcrowd the pan.
   • Fry the namak para until they are golden brown and crispy. Keep stirring gently to ensure even frying.
   • Once done, remove from the oil and drain on paper towels to remove excess oil.
4. Cool and Serve:
   • Let the namak para cool completely on a wire rack or paper towels.
   • Store in an airtight container. Enjoy as a snack with tea or as an accompaniment to any meal.

Tips:

• If you like a more intense flavor, you can add a pinch of red chili powder or chaat masala.
• To make them even crunchier, you can substitute part of the all-purpose flour with rice flour.

Enjoy your homemade namak para—crunchy, savory, and absolutely addictive!