Khasta Namakpare


  • 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

Steps In Making Namak Pare recipe

  1. 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.
  2. 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.
  3. Divide the dough into 3 equal parts and make peda’s/ball.
  4. 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.
  5. 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.
  6. Cool them completely before storing. Can be stored for 2-3 months.

Recipe Notes

  • 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.
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