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.
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,
- Easy to Make
- 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.
- 1 cup All-purpose flour | Maida
- 2 tbsp. fine Semolina | Sooji (Bombay Rava)
- 4 tbsp. Ghee | Oil
- 1 tbsp. Carom seeds | Ajwain
- Salt, as per taste
- Oil for deep frying
- Water, for kneading dough
How To Make Khasta Namak Pare Recipe
- Melt ghee and keep aside. If using oil, then heat till lukewarm.
- Take a wide bowl and in it sieve the flour for 2-3 times.
- To this add salt and crushed carom seeds.
- Now by adding lukewarm ghee or oil, gently mix the dough till it resembles breadcrumbs.
- Slowly, by adding little by little water, knead the dough. The dough should be stiff.
- Smear the dough with ½ tbsp. of ghee or oil and cover it with a damp cloth.
- Rest the dough for 30 minutes.
Shaping Namak Pare:
- After 30 minutes, remove the damp cloth and knead the dough for 2-3 minutes.
- Divide the dough into 3-4 balls. Take one ball and keep the rest covered.
- Grease the rolling surface with tbsp. of ghee or oil.
- Take a dough ball and roll into an evenly thick 2mm size round.
- Using sharp knife or pizza cutter or karanji cutter, make crisscross or horizontal-vertical cuts on the dough to get diamond or square shape.
- Carefully using the knife, lift the pieces and place them in a plate.
- Repeat and complete till the rolled dough is complete.
Deep Frying Namak Pare:
- In the meantime, heat oil on medium high flame.
- Once the oil is hot, turn off the flame and add cut dough pieces. Wait till dough pieces starts to float on surface of oil.
- Fry in batches. Do not overcrowd the pan.
- When the pare start to float on oil, turn on the flame. By keeping the flame on medium, using a slotted spoon gently tap the oil for 2-3 times.
- Doing this will loosen up the pare, if they have sticked to each other.
- Keep turning the pare till all of them turn nice light golden brown on all the sides.
- Carefully, remove on a kitchen plate lined with tissue paper. Set aside and continue till all the kneaded dough is complete.
Baking Namak Pare
- Once the resting time of dough is complete, preheat the oven at 1800 .
- Take a baking tray and brush it with oil or ghee. Arrange the cut pare on it with 1 centimeter of gap between them.
- Bush pare with melted ghee or oil and place them in oven for baking.
- Bake for 8-10 minutes. Once the edges start to turn nice golden, carefully remove the tray from oven and gently flip the pare.
- Bake again for 8-10 minutes or till edges turn nice golden and cooked from inside.
- Upon cooling, carefully transfer these to a jar.
Storing Namak Pare:
- Spread namak pare on kitchen tissue and leave them to come down to room temperature.
- Once cool enough, transfer to clean and dry moisture free air-tight jar.
- If stored properly, namak pare stays fresh for 20-25 days.
Lubna’s Serving Suggestions:
Khasta Namak Pare are my family favorite munching snack. You can serve these with evening tea and coffee.
Apart from this, these will be perfect for office and school snack box.
Khasta namak pare are also added to mixture along with sev, cashew nuts, etc.
Namak Pare are the best homemade edible gifts to your loved ones.
These are perfect picnic, road trip and long drive snack.
Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 61mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 1g