Namak pare, Nimki or Saakhen, there are many names of this classic Indian crispy snack. They are made in many ways and many shapes, but one thing is common that they are all so tempting that you can’t resist eating them. These crispy savory namak pare are especially popular during festival seasons in India.
I am eating namak pare since my childhood. My mom used to make a big box full of namak pare planning to store them for months and serve them to guests as a tea time snack. But I don’t remember a time when they lasted for more than a week as I and my sisters used to eat them whole day until the box was finished. Now I see the same my hubby and kids doing to my supplies. I don’t wonder, why .
To make namak pare, oil and salt are mixed to all-purpose flour till they are absorbed uniformly in the flour. Hard but smooth dough is kneaded by adding little water at a time. Dough is kept to rest for 15 minutes then rolled in disk shape and cut in diamond shape pieces. These pieces are deep fried in oil till they are golden brown and crispy. Let them cool down on an open tray. Once cool down, you can store these namak pare in air tight container for weeks and even months (but I am sure, you will not leave them to last for a month).
I mostly have namak pare along with hot tea. Sometimes I mix chopped onions, coriander leaves, and coriander chutney in namak pare while serving to get that little spice and flavor.
You should be careful about constancy of the dough and the temperature while frying namak pare (or any similar snack) in oil as they can get burnt very fast or sometime not get the right crisp. In my video recipe I explained how to prepare the right dough and different phases of temperature to ensure properly cooked crispy namak pare each time.
Watch my quick step by step instructional video on how to make perfect namak pare.
If you are looking for more snacks ideas you may line snacks and appetizers.
- For Dough:
- All-purpose flour (maida) : 1 cup,
- Oil:2 tbsp,
- Salt: ¼ tsp,
- Water: ¼ cup
- For deep Frying:
- For Sprinkle Masala:
- Salt: ¼ tsp
- Red chilly powder: ½ tsp,
- Amchoor (dry mango) powder: ½ tsp
- Mix together flour, salt and 2 tbsp oil in a bowl.
- Mix them it oil is absorbed in flour and when you hold flour in fist it retains its shape.
- Take ¼ cup of water and sprinkle little water at a time and need hard dough.
- Wrap this dough in plastic wrap and let it rest for 15 minutes.
- After 15 minutes take some portion of a dough and roll it to a thin chapati.
- Cut the chapati in diamond shape.
- Heat the oil at medium heat put the cut namak pare in oil and turn the heat to medium low.
- When namak pare turns light brown in color change the heat to little more than medium and cook namak pare till they become golden brown in color.
- Take them out on a paper towel.
- For masala mix salt, chilly powder and amchoor (dry mango) powder together.
- Sprinkle on namak pare.
2. When you take out dough for rolling let the rest of the dough wrapped in the plastic wrap.
3. Once cool down you can store namak pare in air tight container for almost a month.
4. While kneading the dough sprinkle little water at a time so that you how much more water is needed.