📝 About This Recipe
Namak Pare is a quintessential Indian tea-time snack, cherished for its addictive crunch and delicate layers. These diamond-shaped savory crackers are infused with the earthy aroma of carom seeds and black pepper, deep-fried to a perfect golden hue. Whether it's for a festive celebration like Diwali or a rainy afternoon with a hot cup of chai, these flaky morsels offer a nostalgic taste of homemade comfort.
🥗 Ingredients
The Dough Base
- 2 cups All-Purpose Flour (Maida) (sifted for a smoother texture)
- 2 tablespoons Semolina (Sooji/Rava) (fine variety; adds extra crunch)
- 1 teaspoon Salt (adjust to taste)
Aromatics and Fats
- 1 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/2 teaspoon Black Peppercorns (coarsely cracked)
- 4 tablespoons Ghee (Clarified Butter) (melted; used for 'Moyen' to create flakiness)
- 1/2 cup Lukewarm Water (added gradually as needed)
For Frying
- 3 cups Vegetable Oil (for deep frying; use a high smoke point oil)
👨🍳 Instructions
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1
In a large mixing bowl, combine the all-purpose flour, semolina, salt, crushed ajwain, and cracked black pepper. Whisk together to ensure the spices are evenly distributed.
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2
Add the melted ghee to the flour mixture. Using your fingertips, rub the ghee into the flour for 3-4 minutes until the mixture resembles coarse breadcrumbs. This process, called 'Moyen', is crucial for a flaky texture.
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3
Test the flour by pressing a fistful in your palm; if it holds its shape without crumbling, the amount of ghee is perfect. If it falls apart, add one more tablespoon of ghee.
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4
Gradually add lukewarm water, a tablespoon at a time, and begin kneading. You want to form a very stiff, tight dough. Do not over-knead; just bring it together until smooth.
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5
Cover the dough with a damp kitchen towel and let it rest for at least 30 minutes. This allows the gluten to relax and the semolina to hydrate.
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6
After resting, divide the dough into 4 equal-sized balls. Roll one ball between your palms to smooth it out while keeping the others covered.
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7
On a clean, dry surface (no extra flour needed), roll the dough ball into a large circle about 1/8 inch thick. It should be slightly thicker than a tortilla but thinner than a biscuit.
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8
Using a pizza cutter or a sharp knife, cut the rolled dough into parallel strips about 1/2 inch wide. Then, cut diagonally across the strips to create classic diamond shapes.
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9
Heat the oil in a heavy-bottomed kadai or deep pan over medium heat. To test the oil, drop a small piece of dough in; it should stay at the bottom for a second and then slowly rise to the surface with tiny bubbles.
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10
Carefully slide a batch of the diamond cutouts into the oil. Do not overcrowd the pan. The temperature will drop, which is exactly what you want for even cooking.
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11
Fry on low to medium-low heat. Use a slotted spoon to turn them occasionally. This slow frying process (about 8-10 minutes per batch) ensures they are crispy all the way through and not just browned on the outside.
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12
Once the Namak Pare turn a beautiful uniform golden brown, remove them with a slotted spoon and drain on paper towels.
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13
Repeat the process with the remaining dough balls. Allow the fried crackers to cool completely to room temperature; they will become even crispier as they cool.
💡 Chef's Tips
Always fry on low-medium heat; high heat will result in soft centers and a dark exterior. The secret to flakiness is the 'Moyen' (ghee-rubbing) step—don't rush it! For a vegan version, you can substitute ghee with an equal amount of refined oil, though the flavor will be less rich. Ensure the dough is stiff; a soft dough will result in oily and chewy Namak Pare. Store in an airtight container only after they have cooled completely to maintain crispness for up to 3 weeks.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Masala Chai for the classic Indian tea-time experience. Pair with a spicy mango pickle (Aam ka Achar) for a tangy flavor contrast. Crush them slightly and use as a crunchy topping for Indian street food like Papdi Chaat. Serve in a bowl with roasted cashews and almonds for a festive snack platter. Accompany with a sweet and sour tamarind chutney for dipping.