Khasta Namak Pare

Khasta Namak Pare are savoury, crunchy and mostly diamond shaped, deep-fried Indian crackers. These are also called as Namak Para or Nimki or Nimkin in India. Namak Pare carry good shelf life and hence, these fit perfectly under Best Indian Jar Snacks. These savory crackers pairs up perfectly with evening chai and coffee.

Looking out for easy to make jar snack recipes? Then try these, Andhra Chekkalu, Jantikalu, Ribbon Pakoda, Murukku, Gavvalu, Murmura Chivda

Khasta Namak Pare

Khasta means Crispy (burbura ya khurkhura).

Namak comes from the word Namkeen which means Salty or Savory.

Pare means cut into small bits.

Khasta Namak Pare literally translates to crispy savory little bites. These are delicious addictive munching snack on any day and in any season. Whether you’re looking for a tasty treat or seeking a savory addition to your tea-time ritual, Khasta Namak Pare is the answer. Let’s explore how to make these delectable delights that not only please your taste buds but also make a delightful addition to your snack repertoire.

Tips and Variations

By following these tips, you can easily make crispy namak pare at home,

First and foremost, tip in making khasta namak pare is, the kneading of dough.

By adding lukewarm ghee or oil, rub the dough using your fingers until it resembles breadcrumbs.

The dough should be stiff. Be gentle with the dough. The more you knead the dough, the softer the dough turns and the harder the namak pare will turn on frying.

Coming to Variations,

I have used all purpose flour in making these namak pare. You can use whole wheat or millet flour too.

Or you can try combining whole wheat and all-purpose flour in 1:1 ratio and make namak pare.

I have kept these simple by just adding ajwain (carom seeds). You can add roasted and crushed cumin or cumin powder.

Some people add red chili powder or black pepper powder. If you like spicy version, then you can try adding it. These are called masala namak pare.

Talking about variations, I have seen some people add crushed dry mint leaves (pudina) or dry fenugreek leaves (kasuri methi) to the dough. This will bring distinctive flavour in the recipe.

Instead of deep frying, you can try baking these pare. Baked Namak Pare are popular these days.

Sometimes, chaat masala is sprinkled over namak pare before serving. This is quite tempting and tasty.

As we are talking about variations, with this same dough (skipping carom seeds) we make a sweet version of pare called Shakkar Pare. Shakkar Pare are nothing but sweet, crunchy and mini bite size variation of Namak Pare.

The same dough of namak pare is cut into cashew shape and fried. Then these are called Namkeen Kaju Namak Pare or Namkeen Kaju Biscuits.

Shelf Life of Namak Pare

If stored in a clean and dry moisture-free jar, namak pare will stay fresh for 20-25 days.

I always store these in two different jars. When one completes, I open the other one. Doing this, keeps the namak pare fresh for long.

Namak Pare are,

• Crunchy
• Savory
• Easy to Make
• Kid-Friendly
• Perfect Jar Snack
• Serve with evening tea | coffee
• Best match day snack

Ingredients needed to make Namak Pare

All-Purpose Flour | Maida: This is the main ingredient in making namak pare. You can completely make pare with maida or you can substitute half of maida with atta (whole wheat flour).

Semolina: For namak pare we use fine semolina. Adding semolina will bring nice taste in namak pare.

Salt: As we are making savory version of pare, salt is one main ingredient in this recipe.

Carom Seeds | Ajwain: Generally carom seeds are crushed with fingers and added to the flour. Carom seeds will bring nice aroma and flavour in the recipe. As maida is little hard to digest, adding carom seeds will aid in digestion.

Ghee | Oil: Choice is yours to pick. I prefer pure desi ghee in making pare. You can use oil too. But remember to add lukewarm ghee or oil while kneading the dough.