Namak Pare reminds me of festivals in India. This is majorly prepared during Holi or Diwali. Namak pare are usually prepared using all-purpose flour but I prefer making it using whole wheat flour.
Namak Pare is not just meant for festivals but also makes for a good tea-time snack as well. They are usually fried, I make both the version of deep-fried or baked, depending on the mood. Instead of serving store-bought toasts or packaged biscuits, I prefer to serve these homemade snacks.
It is always best to avoid packaged food with these homemade munching snacks which can be preserved for up to 20 days if stored properly. This also a good option to serve guests alongside tea.
There are various versions of namak pare also known as mathris. These can also be prepared with some spices to give an additional taste. However, we like it simply with salt.
It doesn’t take much time to prepare namak pare. All it needs is some patience while frying on low heat till crisp brown, else it gets cooked from outside and remains raw from inside. Baking saves even that much of hard work, just put it in the oven and wait for it to beep. 😊
Other Snacks Recipe you may like –
Haldiram Style Peanut Masala Recipe
Roasted Chana Chat
Masala Mathri Recipe
Video Recipe –
Pre-Preparation for Namak Pare –
Making Namak Pare includes three steps majorly –
1. Preparing Dough
2. Rolling and Cutting
The dough needs to be prepared and rested for 30 mins.
To make khasta Namak Pare we need to add moen to flour which is also called shortening.
Shortening or Moen –
The important step to make khasta namak pare is adding ghee or oil to the flour. This process is called ‘shortening’ or ‘moen’ in Hindi. For shortening, cold butter is added, here you can add ghee at room temperature.
Although anything can be added but I highly recommend adding ghee (clarified butter). It gives a nice flavour to the mathri.
Add enough ghee and mix well with the flour, rubbing in between palms. It should get breadcrumbs like consistency. Add cold water in batches and make a firm dough. Let it rest for 30 mins.
How to make Khasta (Crispy) Pare –
After the dough is well rested, knead again (for at least 5 mins) till smooth. Kneading dough well is important to make namak pare khasta or crunchy.
Divide the dough into equal parts. Roll into desired thickness. Cut into squares or any shape you like. Deep fry in a medium-hot oil on a low flame till done.
Things to keep in mind to make Khasta (Crispy) Pare –
1. Add enough ghee in the flour and mix well. Take some flour in hand and make a fist, it should bind. (Watch the video for better understanding).
2. Knead the dough well to make khasta and layered pare.
3. Cook in a medium-hot oil on a low flame till golden brown. Else it will cook form outside and remain undercooked from inside.
4. If baking, cook till edges become nicely golden brown.
5. Make sure to let them cool before storing. Use an airtight container for storing.
How to serve –
Namak Pare makes for a great tea-time snack. You can also have it when sudden hunger-pang strikes. It is a healthy munching snack.
Since it is made using whole wheat flour, it is relatively healthy than packaged food. It makes for a great option for late-night munching as well.
Italian Spiced –
To give it an Italian flavour, add olive oil for shortening in place of ghee. Spice it with red chilli flakes, mixed herbs and oregano. You can also add some cheese in the dough.
Masala Namak Pare –
To make it spicy you can add Indian spices like red chilli powder, turmeric powder, coriander powder and dry mango powder to flavour it up. Knead the dough and follow the process.
Vegan Alternative –
To make vegan Namak Pare add any neutral vegetable oil instead of ghee.
Step by Step recipe of Namak Pare –
1. In a mixing bowl add whole wheat flour, salt and carom (ajwain) seeds. Mix well.
2. Add ghee and mix well, rub in between palms to mix thoroughly.
3. Take flour in the palm and make a fist, it should bind well.
4. Adding water in small quantity, knead the firm dough.
5. Cover and let it rest for 30 mins or at least for 10 mins.
6. Once rested, knead again for at least 5 mins to make it smooth.
7. Divide into 2 equal parts. Make a dough ball.
8. Roll into circle keeping desired thickness.
9. Cut into square shape or any shape of choice.
10. Deep fry in a medium-hot oil on a low flame till golden crisp.
11. Allow to cool and store in an airtight container.
Baking Method –
11. Grease the baking tray or line with aluminium foil.
12. Place the cut pare over the baking tray.
13. In a preheated oven, bake at 180 C for 20 – 25 min, or till edges turn golden brown.
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- Rolling Pan
- Mixing Bowl
- Slotted spoon
- 1.5 Cups Whole Wheat Flour
- Salt to taste
- 1/2 Tsp Carom Seeds (Ajwain)
- 3 - 4 Tbsp Ghee
- Water as required
- Oil for frying
- In a mixing bowl add whole wheat flour, salt and carom (ajwain) seeds. Mix well.
- Add ghee and mix well, rub in between palms to mix thoroughly.
- Take some flour in the palm and make a fist, the flour should bind together.
- Adding water in small quantities, knead the firm dough.
- Cover and let it rest for 10 – 15 mins.
- Knead again for at least 5 mins to make it smooth.
- Divide into 2 equal parts. Make a dough ball.
- Roll into circle keeping desired thickness.
- Cut into square or any shape of choice.
- Deep fry in a medium-hot oil on a low flame till golden crisp.
- Allow to cool and store in an airtight container.
Baking Method –
- Grease the baking tray or line with aluminium foil.
- Place the cut namak pare over a baking tray. Brush them with melted ghee or oil.
- In a preheated oven, bake at 180 C for 20 – 25 min, or till edges turn golden brown.
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