Namak Para, also known as Nimki in some regions, is a classic Indian savory snack that’s irresistibly crispy and perfectly spiced. These golden, flaky bites are a staple during festive celebrations like Diwali, Holi, and Karwa Chauth—but their charm extends far beyond special occasions. With their crunchy texture and subtle hint of spices, Namak Pare are the perfect companion to a hot cup of chai, a festive gathering, or even a quiet evening at home.
Made by kneading a simple dough of all-purpose flour (or whole wheat flour), ghee, and carom seeds, then deep-fried until perfectly crisp, these diamond-shaped treats are truly addictive. Whether you’re preparing a big batch to share with loved ones or storing them in an airtight jar for guilt-free snacking throughout the week, Namak Para brings joy in every bite.
They’re not just a festive essential—they’re a year-round favorite that brings generations together over shared flavors and timeless recipes. Once you try these homemade Namak Paras, you’ll never want to settle for store-bought again!
About This Recipe
The Texture of Namak Pare:
- Namak Pare are known for their signature crunch—crispy on the outside, light and slightly flaky on the inside.
- Achieving that perfect flakiness depends on balancing the flour and oil (or ghee) precisely. The right proportion of oil (called moyan in Hindi) creates layers and a melt-in-the-mouth texture.
- A small amount of semolina (sooji) is often added to the dough, lending an extra crispy bite to every piece.
The Shape: I’ve sliced them into long, slender strips this time, but feel free to get creative! You can cut them into tiny bite-sized squares—perfect for kids—or go with the classic diamond shapes, which is where their popular nickname “diamond cuts” comes from Namak Para.
My Namak Para Tradition: Traditionally, namak para is prepared using all-purpose flour (maida), but I’ve followed my mom’s healthier version using whole wheat flour (regular chapati atta). Despite the swap, the crispy texture and savory flavor remain absolutely spot on—just like the original!
With Diwali fast approaching, I’ve already begun preparing a delightful array of festive goodies to spread the joy and sweetness of the season. Alongside these crunchy namak pare, I’ve also made a few of our other favorites—farsi puri, tikha gathiya, poha chivda, and crispy chakli. As a child, I remember my mom whipping up huge batches of these festive snacks, filling our home with delicious aromas and sharing them generously with family, friends, and neighbors. Now that it’s just my husband and me, I make smaller portions—but the joy and nostalgia remain just as big.
Ingredient Notes
Here’s a snapshot of all the ingredients you’ll need to whip up this delicious batch of namak para. Gather these pantry staples before you get started!
- Whole Wheat Flour (Atta): This recipe skips the usual maida and goes for wholesome chapati atta, lending the namak para a rustic, hearty feel and a mild nutty depth that pairs perfectly with its crispiness.
- Semolina (Rava/Sooji): Just a touch of semolina is kneaded into the dough to introduce that signature crunch—think of it as tiny, toasty bursts of texture in every bite.
- Salt: A simple yet essential ingredient that balances all the flavors and enhances the overall taste.
- Crushed Black Peppercorns: These bring in a gentle kick of heat and a warm, earthy note that pairs beautifully with the savory base.
- Carom Seeds (Ajwain): These tiny seeds are not just for flavor — they also aid digestion and infuse the snack with a unique, aromatic depth.
- Oil: Used in two ways — mixed into the dough to ensure flakiness, and for deep frying to give the namak para its signature crispiness Namak Para.
Step By Step Photo Instructions (With Tips)
Step 1: Mix Flour & Oil (Moyan)
- Start by adding the dry ingredients — whole wheat flour (atta), semolina (sooji), salt, crushed black pepper, and ajwain seeds — into the bowl of your KitchenAid stand mixer. Give the mixture a quick toss with a spoon or spatula, ensuring the spices are evenly spread throughout the flour for consistent flavor in every bite.
- Next, drizzle in the oil, allowing it to seep into the dry mixture. Let it sit for a few seconds so the flour can begin absorbing the fat.
- Secure the dough hook attachment to your stand mixer — it’s time to bring the dough together effortlessly!
- Start the mixer on low speed and let it knead for around 3 minutes, allowing the oil to blend evenly into the flour.
- If you spot any visible lumps of flour and oil that haven’t mixed properly, gently break them apart with a spatula for even texture.
If you’re not using a stand mixer, simply use your fingertips to rub the oil into the flour until the mixture resembles coarse breadcrumbs—this manual method works just as well.
Pro Tip: In Indian cooking, incorporating oil into flour is called moyan (or moyen), a crucial step for creating that perfectly flaky texture in snacks like namak para.
To check if you’ve nailed the ratio, grab a small amount of the flour-oil mix and press it between your fingers—if it holds its shape and feels slightly crumbly, you’re on the right track! If it falls apart or feels dry, you’ll need to mix in a bit more oil. This simple test ensures your namak para turns out crispy and layered, just like the traditional ones!
Step 2: Knead The Dough
- Keep your stand mixer running on low speed as you begin drizzling water slowly along the inner edges of the bowl. You’ll notice the dry mixture gradually coming together and forming clumps.
- Once you’ve added all the water, pause the mixer and use a spatula to scrape down any dry flour stuck to the sides or bottom of the bowl.
- Start the mixer again, this time on low to medium speed, and continue mixing until the dough starts to form a rough, yet cohesive ball.
- Use your hands to bring everything together and smooth out the dough. The dough should be on the firmer side, holding its shape when pressed—unlike chapati dough, which is soft and elastic. Aim for a tight, sturdy consistency that resists poking.
TIPS:
bowl while the mixer is running—this helps the flour absorb it evenly and encourages uniform binding.
Scrape halfway through: Because the dough is semi-stiff, it might not come together on its own. Pause the mixer midway to scrape down the sides and bottom, making sure no dry bits are left behind. Stop the mixer halfway through to scrape down any unmixed flour.
– Rough is okay: Don’t stress if the dough doesn’t form into one neat ball. A stiffer dough may break into chunks—just bring them together by hand and knead lightly into a single dough mass.
Step 3: Roll & Cut Namak Pare
- Split the dough into two or three portions. Shape each into a flat disc to make rolling easier.
- Using a rolling pin, roll out the dough evenly until it’s about ¼ inch thick.
- With a sharp knife or pizza cutter, slice the dough into strips roughly 2 to 3 inches long.
Step 4: Deep Fry Namak Para:
- Begin by heating oil in a deep, heavy-bottomed kadai over medium flame.
- As soon as the oil is hot enough, turn the heat down to low to maintain a steady frying temperature.. Gently slide in a handful of namak pare—do not overcrowd, as this can cause them to stick.
- Let them fry slowly over low to medium heat, stirring occasionally, until they turn a uniform golden brown and develop a crisp texture.
- Using a slotted spoon, lift the fried pieces out of the oil, allowing the excess oil to drain off. Place them on a plate lined with paper towels to absorb any excess oil.
- As one batch fries, roll out the next portion of dough, slice it into pieces, and have it ready so the next round can go straight into the oil without delay.
TIPS:
– Check Oil Readiness: Drop a small pinch of dough into the hot oil. If it sinks briefly and then slowly rises with bubbles, the oil is perfectly heated for frying.. If it sinks briefly before slowly floating to the top, the oil is at an ideal frying temperature. If it pops up to the surface right away, the oil is overheated—ideal for frying items like pakoras, but too hot for delicate, crispy treats like namak para.
– Keep the Flame Moderate: Fry namak para over a low to medium flame to ensure even cooking. Adjust the heat as you go to maintain consistent oil temperature. High heat may cause the outer layer to brown too fast while leaving the inside undercooked and chewy.
Storage Instructions
- Let the fried namak para cool down fully at room temperature—this helps maintain their crunch.
- Once completely cooled, transfer them to a clean, airtight jar or container.
- Stored properly, they’ll retain their crispness and flavor for up to 3 to 4 weeks.
