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    Home » Festivals » Diwali Recipes » Diwali Namkeen

    Namak Para Recipe (Namak Pare or Nimki)

    Published: Oct 25, 2013 · Last Modified: Oct 11, 2019 by Kanan Patel / 9 Comments

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    namak-pare pin

    The BEST, crispy, crunchy Namak Para! These namak para are made during Diwali, Holi or Karwa chauth festivals. This savory fried snack tastes best with a hot cup of tea (chai) or coffee. 

    They are also known as Diamond cuts or Nimki recipe.

    Namak para recipe

    The Texture of Namak Pare:

    • They are crispy, crunchy and slightly flaky.
    • Addition of oil in the dough makes it flaky. Though you need to follow the exact flour and oil measurement to get the perfect flaky texture.
    • Addition of sooji in the dough makes them crunchy.

    The shape: I have cut them into long strips. You can cut them into small bite-sized squares for your kids to snack on. You can cut into a small or large diamond shape (hence the name diamond cuts). 

    Diwali festival is starting soon, So I have made a batch of namak pare along with other snacks. Just like my mom, I do make many different varieties of snacks during the Diwali season like farsi puri, tikha gathiya, chakli. She always makes big batches and I do make small batches. Just because we are only two of us I and hubby.

    This is the savory version while the sweet version is called shakkar para.

    How to make Namak Para?

    1) Take all purpose flour, sooji, salt, sesame seeds, black pepper powder, and carom seeds in a bowl. Mix well.
    all purpose flour, sooji, salt and pepper in a bowl

    2) Add oil.
    adding oil to flour mixture

    3) And rub it with flour mixture and it will resemble crumbly texture.
    oil mixed into flour

    4) Now add little water at a time and start kneading the dough. Make semi-soft dough (similar to paratha). Water quantity may vary. The dough should not be too tight or stiff (like farsi puri) or not too soft like roti.
    namak para dough

    5) Cover the dough and let it rest for at least 15 minutes.
    Namak pare dough resting

    6) After 15 minutes, knead the dough once again. Divide it into two equal portions.
    dough divided into two balls

    7) Flatten it out between your palm.
    a dough ball is flattened

    8) Start rolling it into a big circle (about 9-10 inch in diameter) using a rolling pin and rolling board. While you are rolling, on other side heat the oil in a pan on medium heat for frying.
    dough ball rolled into big circle.

    9) Cut into the desired shape using a sharp knife.
    cut into long strips

    10) Once the oil is hot, add a few pieces in the oil. Do not overcrowd them
    frying namak para into hot oil

    11) Flip them halfway through for even browning, Fry from both sides till it becomes golden brown and crispy
    namak pare fried till golden brown and crispy

    12) Remove it to the paper towel-lined plate, so it absorbs the excess oil.
    fried nimki on a paper towel lined plate

    Let it cool completely, about 20 minutes. And it will become more crispy. Once cooled down completely, you can serve them or store them in an airtight jar or container.

    Namak pare recipe

    Check out more Diwali Snacks
    Mathri // Rice murukku // Aloo bhujia // Crispy masala puri // Papdi // Poha chivda

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Namak para recipe
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    Namak Para Recipe (Namak Pare or Nimki)

    5 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Namak pare recipe (Namak Para or Nimki) – easy to make snack recipe. Make a big batch, store in the dabba and enjoy as a snack with a cup of tea.
    Author: Kanan
    Course: Snack
    Cuisine: Indian
    Calories: 438kcal
    Servings 4 servings
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup All purpose flour (Maida)
    • 2 tablespoons Sooji (rava or semolina)
    • ¼ teaspoon Black pepper powder
    • 1 teaspoon Sesame seeds
    • ¼ teaspoon Ajwain (Carom seeds)
    • Salt - to taste
    • 2 tablespoons Oil + more for deep frying
    • ¼ cup + ½ tablespoon Water

    Instructions 

    Making the dough:

    • Mix all purpose flour, sooji, salt, sesame seeds, black pepper powder, and carom seeds in a bowl.
    • Add oil and rub it with flour mixture and it will resemble crumbly texture.
    • Now add little water at a time and start kneading the dough. Make semi-soft (similar to parathdough.
    • Cover the dough and let it rest for at least 15 minutes.
    • After 15 minutes, knead the dough once again. Divide it into two equal portions.
    • Flatten it out between your palm.

    Making namak pare recipe:

    • Take one flattened disc and start rolling it into a big circle (about 9-10 inch in diameter).
    • While you are rolling, on other side heat the oil in a pan on medium heat for frying.
    • Cut into the desired shape using a sharp knife.
    • Once the oil is hot, add few pieces of namak para in the oil. Do not overcrowd them. Flip them halfway through for even browning,
    • Fry from both sides till it becomes golden brown and crispy.
    • Remove it to the paper towel-lined plate, so it absorbs the excess oil.
    • Let it cool completely, about 20 minutes.
    • Once cooled down completely, you can serve them or store them in an airtight jar or container.
    • Repeat the rolling and frying process for rest.

    Notes

    • Instead of all purpose flour (maida) you can use whole wheat flour (chapati atta).
    • Do not reduce the amount of oil in the dough to get the right texture of namak pare.

    Nutrition

    Calories: 438kcal | Carbohydrates: 27.9g | Protein: 4g | Fat: 34.7g | Saturated Fat: 4.5g | Cholesterol: 0mg | Sodium: 292mg | Potassium: 48mg | Fiber: 1.2g | Sugar: 0.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Archana

      November 04, 2018 at 4:13 pm

      hi kanan..i tried namak pare last diwali..when hot they were crispy and tasted great but a day after, they were a bit hard..why? and would like to know if the oil and water added to the dough is hot or warm or chilled or just at room temperature..hoping to try making them again for this diwali with better results..

      Reply
      • Kanan

        November 05, 2018 at 10:29 am

        Use room temperature water. And oil also at room temperature.
        Try kneading the dough stiff (not soft). it will make the namak pare crispy.
        If the dough is soft then it becomes hard.
        The given water:atta ratio of just the guideline. follow your instinct. You may need more or less water depending on flour's freshness and quality.

        Reply
    2. Sejal

      December 20, 2017 at 6:01 am

      Can I use wheat flour instead of maida?

      Reply
      • Kanan

        December 21, 2017 at 7:39 am

        yes you can. but you may need to adjust the water quantity.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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