Ingredients
Equipment
Method
- In a large bowl, combine all-purpose flour, semolina, carom seeds, salt, and crushed black pepper.
- Add ghee or oil and mix thoroughly using your hands or a spoon until the flour is evenly coated and crumbly.
- The mixture should hold its shape when pressed between the palms.
- Gradually add water, a little at a time, and knead the dough until it becomes firm and tight—similar in texture to puri dough.
- Avoid making it too soft, as this can result in less crisp results.
- Cover the dough with a damp cloth and let it rest for 20–30 minutes.
- After resting, knead the dough briefly and divide it into 2–4 equal portions.
- Roll each portion into a circle or square about ¼ inch (0.6 cm) thick on a lightly floured surface.
- Use a knife or pizza cutter to cut the rolled dough into diamond shapes by making vertical lines first, then horizontal lines at an angle.
- Heat oil in a deep pan to medium-low temperature (around 325–350°F or 160–175°C).
- Ensure the oil is hot but not smoking.
- Carefully drop a few namak pare into the oil at a time, stirring gently with a perforated ladle to prevent sticking.
- Fry on low to medium heat until golden brown and crisp, about 10–15 minutes per batch.
- The snacks will continue to brown slightly after removal from oil.
- Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Allow to cool completely before storing.
Notes
Safety Notes:
Use caution when handling hot oil. Never leave the pan unattended. Ensure the oil is not overheated to prevent burning or fire hazards.
Substitutions:
Whole wheat flour (atta) can be used instead of all-purpose flour for a healthier version.
Ghee can be replaced with vegetable oil or sunflower oil.
Ajwain can be substituted with cumin seeds or omitted if preferred.
For a gluten-free option, use a gluten-free flour blend (though texture may vary).
Storage: Store cooled namak pare in an airtight container at room temperature for up to 10–15 days.
Avoid humid environments to maintain crispness. Pro Tips: The dough must be firm and tight—this is crucial for achieving a crisp, flaky texture.
Fry on low to medium heat to ensure even cooking and crispiness without burning.
Use a sharp knife or pizza cutter for clean, even cuts to prevent tearing during frying.
Resting the dough is essential for easier rolling and better texture.
If using a stand mixer, use the dough hook to incorporate oil for a flakier result.
This recipe is suitable for vegetarians and can be made ahead of time for festivals or g
Ghee can be replaced with vegetable oil or sunflower oil.
Ajwain can be substituted with cumin seeds or omitted if preferred.
For a gluten-free option, use a gluten-free flour blend (though texture may vary).
Storage: Store cooled namak pare in an airtight container at room temperature for up to 10–15 days.
Avoid humid environments to maintain crispness. Pro Tips: The dough must be firm and tight—this is crucial for achieving a crisp, flaky texture.
Fry on low to medium heat to ensure even cooking and crispiness without burning.
Use a sharp knife or pizza cutter for clean, even cuts to prevent tearing during frying.
Resting the dough is essential for easier rolling and better texture.
If using a stand mixer, use the dough hook to incorporate oil for a flakier result.
This recipe is suitable for vegetarians and can be made ahead of time for festivals or g