- 2 cups (250g) refined flour/maida
- ¾ cup (80ml) water
- 5 tablespoon oil for dough
- 1 teaspoon carom seeds/ ajwain
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Namak Pare recipe
- In a large bowl add refined flour, black pepper, ajwain, salt and mix well. Now add oil and rub all the ingredients together so it forms a sand like texture. When you will hold the flour in between your palms, it will form into a ball.
- To knead the dough add little water at a time and knead for 5-6 minutes. Please note the dough should not be too soft nor hard. Once the dough is ready, add a tablespoon of oil and knead again for a minute. Now let it rest for 15-20 minutes.
- Divide the dough into 3 equal parts and make peda’s/ball.
- Apply some oil on the chakla/flat surface and rolling pin. Now roll the pedas with the rolling pin into a thin chaptai. Further cut them into diamond shapes, as shown in the video. Similarly shape the rest of the namak pare.
- To fry the namak para, heat oil in a kadai. Now add a few namak pare at a time and fry them on low-medium flame for 7-8 minutes or until crisp and golden in colour.
- Cool them completely before storing. Can be stored for 2-3 months.
- While kneading the dough for the namakpara, make sure it’s not very soft, else the namakpara’s will not become crunchy or khasta and will absorb more oil while frying.
- While shaping and cutting the namakpara’s if they stick to each other don’t worry because when we will fry them, they will separate.
- Always fry the namakpara on low-medium flame, else they will remain uncooked from the inside.
- Cool them completely before storing, else they will turn soft.