Crispy Namak Pare

Namak Pare are light and crispy bite-sized savory Indian crackers made with flour and spices. Traditionally deep-fried, they can also be air fried for a healthier option. A simple recipe with pantry ingredients these homemade light and tasty crackers are a must-try!

Namak Pare is a popular Indian snack that can be enjoyed year around. It is especially during Diwali along with other sweet and savory snacks. Namak Para (singular) which literally translates to “salt piece” is a savory variation of the popular sweet Shakkarpara. Also known as “Khare Shankarpale”, “Nimki”, “Namkeen” or “Tukdi” these tasty finger foods make for a fun-to-eat snack for kids and adults. In this recipe, mom cuts them into bite-sized squares but they can also be cut into diamonds or thin strips.

Mom’s Tips For Best Namak Pare

• Use fine whole wheat flour and make a firm dough
• Coarsely grind cumin seeds and carom seeds for the best flavor and aroma
• Red chili powder is optional and you can also skip it if you like
• Roll them thin and fry on low medium heat until they are golden brown and crisp

Ingredients For Namakpare

• Whole Wheat flour – finely ground whole wheat flour from Indian grocery stores
• Spices – red chili powder, turmeric, cumin seeds, carom seeds, and salt (aka namak)
• Oil – for frying or oil spray for air frying. I like to use neutral avocado oil

How To Make Namak Pare

• Using a mortar and pestle coarsely grind cumin and carom seeds
• Add flour, salt, and oil to a medium mixing bowl. Massage well with your hand making sure the oil is evenly distributed in the flour. You should be able to make a loose ball with the flour
• Add cumin seeds, carom seeds, turmeric, and red chili powder. Mix well.
• Adding a little bit of water at a time, knead the dough. Add a teaspoon of oil if needed to make a smooth dough.

• Make 4 even balls with the dough. Roll one piece of dough into a thin 8-inch circle. Use dry flour if needed for rolling.
• Using a pizza cutter or a knife the rolled circle into 1-inch squares of namak pare. Place them in one or two layers on a large tray. Lightly sprinkle some dry flour if needed to prevent them from sticking to one another.
• Repeat rolling the remaining dough and cutting it into small squares

• Heat oil in a frying pan and allow it to heat for 3 to 4 minutes on medium heat. Add the cut namak pare, to the hot oil. Depending on the size of your pan you can add more or less. The pan should be full with a single layer of namak pare frying.
• Reduce the heat to medium-low and fry for 3 to 4 minutes as they gradually turn light brown. Drain out any excess oil and remove the namak pare onto a paper towel-lined tray.
• To Air Fry – Preheat the air fryer to 350 F. Lightly spray the air fryer basket with oil. Line the namak pare in one layer and lightly spray oil over it. Air fry for 5 to 6 minutes at 350 F.

Serving

Enjoy them with a hot cup of tea or take them as a yummy on-the-go snack. Kids will also love them as an afterschool snack.

Storing Namakpare

Namakpare stays crunchy and fresh in an air-tight container for up to 4 weeks.

More Indian Snack Recipes

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Namakpare Recipe with Deep Frying and Air Frying Option

Savory whole wheat crisps with cumin and carom seeds

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Snack

Cuisine: Indian

Servings: 8

Calories: 261kcal

Author: Archana Mundhe

Ingredients

For Frying

Instructions

• Using a mortar and pestle coarsely grind cumin and carom seeds.

• Add flour, salt, and hot oil to a medium mixing bowl. Massage well with your hand making sure the oil is evenly distributed in the flour. You should be able to make a loose ball with the flour.

• Add cumin seeds, carom seeds, turmeric, and red chili powder. Mix well.

• Adding a little bit of water at a time, knead the dough. Add a teaspoon of oil if needed to make a smooth dough.

• Make 4 even balls with the dough. Roll one piece of dough into a thin 8-inch circle. Use dry flour if needed for rolling.

• Using a pizza cutter or a knife the rolled circle into 1-inch squares.

• Repeat rolling the remaining dough and cutting it into small squares. Makes sure to reserve the cut namak pare in one or two layers on a large tray. Lightly sprinkle some dry flour if needed to prevent them from sticking to one another.

• Add oil to a frying pan and allow it to heat for 3 to 4 minutes on medium heat.

• To test the oil temperature, add a piece of cut dough to the hot oil and see if floats up within a few seconds without browning too fast. If it takes time to float, you want to allow the oil to heat more, and if it browns too quickly lower the heat.

• Add the cut namak pare, to the hot oil. Depending on the size of your pan you can add more or less. The pan should be full with a single layer of namak pare frying.

• Reduce the heat to medium-low and fry for 3 to 4 minutes as they gradually turn light brown.

• Drain out any excess oil and remove the namak pare onto a paper towel-lined tray.

• Fry the remaining namak pare, increasing the heat while you are adding cold namak pare to the oil and lowering the heat after adding them. This will ensure perfect oil temperature allowing the namak pare to become crunchy and crisp.

• Allow them to cool completely. Store in an air-tight container for two to three weeks

Air frying

Notes

• Use fine whole wheat flour and make a firm dough
• Coarsely grind cumin seeds and carom seeds for the best flavor and aroma
• Red chili powder is optional and you can also skip it if you like
• Roll them thin and fry on low medium heat until they are golden brown and crisp
• Instead of a square shape you can also cut them into diamonds or thin strips 

Nutrition

Calories: 261kcal | Carbohydrates: 22g | Protein: 4g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 588mg | Potassium: 120mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 80IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 1mg