Namak Pare or Namak para also known as Nimki or Nimkin is a crunchy savoury snack eaten in India, Pakistan and Bangladesh. It is a popular Holi recipe and Diwali recipe as well as a much loved tea-time snack.

namak pare

Namak Pare can be made using both maida (refined flour) or aata (wheat flour). There will be a difference in taste and crispness. Here, to show a healthy version, I have made Namake Pare with wheat flour.

If you are looking for some more snack recipes, do check out –

Murmura Chivda (Puffed Rice Snack)

Chapati Chivda

Idli Fry

Batata Vada

Veg Kabab

Kanda Bhaji (Pyaaz ke Pakore)

Peanut Ladoo (Singdana Ladoo)

Dry Fruit Ladoo

Ingredients: (1 cup = 250 ml)

  • 2 cups whole wheat flour/ gehu ka atta
  • 1/2 tsp salt/ namak or as per taste
  • 1/2 tsp carom seeds/ ajwain or as per taste
  • 5 tbsp oil/ tel to knead the dough and for making namak pare
  • 1/2 cup water/ paani for kneading the dough
  • Oil/ Tel for frying the namak pare

How to make healthy Namak Pare?

  1. To knead the dough, take wheat flour in a plate or a big bowl.
  2. Add salt and carom seeds. Tip: Crush the carom seeds between the palms for better flavour. You may add some cumin seeds as well but I haven’t used the in this recipe.
  3. Add 4 tbsp oil or ghee and mix well into the flour. This will make the namak pare crispy. Once the oil/ ghee is mixed well into the flour, the flour will come together on pressing it as shown in the video.
  4. Now add water in parts and knead a firm dough.
  5. When the dough is almost ready, add a few more drops of oil and knead some more.
  6. Cover the dough and keep aside for 10-15 minutes.
  7. After 10-15 minutes, take a few drops of oil and knead the dough some more. The dough for namak pare is ready!
  8. Start heating oil in a kadhai for deep frying the namak pare while we make them. You may also use ghee for deep frying instead of oil.
  9. Take some dough and make a medium sized dough ball.
  10. Apply some oil to the rolling board and rolling pin.
  11. Roll a roti evenly on all sides. Do not roll too thin or too thick. Keep it slightly thick.
  12. Once the roti is rolled, make vertical and hotizontal cuts with a knife or cookie cutter to make the namak pare in the desired shape. I have made them rectangular but you make them square or diamond shaped. Take out the extra dough from the sides and mix in the remaining dough to make other rotis for the namak pare.
  13. Gently take off the namak pare from the rolling board and keep them away from each other to prevent sticking.
  14. Check if the oil is hot enough to fry the namak pare by dropping a tiny dough ball into it. If it pops up immediately, the dough ball is hot enough.
  15. Gently drop the namak pare into the hot oil and fry till golden brown on both the sides. Keep the gas flame on medium.
  16. Once the namak pare are golden brown, take them out in a plate.
  17. Let them cool down to the room temperature and store them in an air-tight container. They are good to eat for weeks if stored properly.

Serve them with a hot cup of masala chai or have them as you like.

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