Namak Para Recipe Namakpare Recipe

Namak Para is a very simple and crispy snack made from wheat flour, maida, ghee and some spices. These small fried pieces are very crunchy and perfect to eat at any time. Namak Para is an Indian version of a cookie perfect for tea time. It is a favorite tea time snack in many households and is loved by people of all age groups.

Namak par is made by rolling the dough into balls, then rolling them, cutting them and frying them until golden and crisp. Namak para has a mild flavor of celery and ghee which makes it very aromatic. It tastes best with evening tea or can be packed for short trips and picnics. Once you make a batch, it will stay crisp for several days if stored properly.

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about salt mercury

Namak Para is quite common during festivals like Diwali or Holi. It is also called Nimki or Namakpare in different parts of India. This snack is made by deep frying small dough pieces prepared using flour, ghee and some spices. Its texture is crisp from outside and slightly soft from inside, which makes it very pleasant to eat.

This recipe is quite simple and does not require any special ingredients. The mixture of maida, wheat flour and semolina gives the perfect crispness and light texture. Ghee gives the flaky texture and rich flavor which is the main secret of the perfect namak para. Celery gives mild taste and also helps in digestion.

You can find both sweet and salty versions of this snack. Salty is called salt mercury and sweet is called sugar mercury. For some variation, you can also taste it with Kasuri methi, black pepper or cumin. It can be made only with maida or wheat flour or with a mixture of both as per your choice.

I usually make namak para on weekends or during festival times. I like to make a big batch, store in a jar and serve with hot tea in the evening. The sound of that crunchy bite is very satisfying. Once you start eating, it’s hard to stop with just a few pieces.

salt mercury content

• maida – I have used all-purpose flour to get a light and crispy texture. You can also make it completely with wheat flour but all purpose flour makes it more crispy.
• wheat flour – Mixed with refined flour for a light healthy touch. This makes the snack a little hard and gives a nice color after frying.
• ok suzy – I have used fine semolina for crispiness. This salt helps keep the mercury crisp for a longer period of time.
• celery seeds – It tastes mild and also helps in digestion. If you don’t like the taste then you can add cumin instead or leave it out.
• Ghee – I add it for richness and nice aroma. It gives that flaky texture in every bite. Oil can also be used but ghee gives better taste.
• Water – I used to knead the dough to make it soft and smooth. Add little by little to get the right consistency.
• Oil – I used to deep fry. Use fresh oil and fry them on low medium flame for uniform color and crispness.

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How to make Namak Pare step by step

1. Take maida, wheat flour, semolina, celery, ghee and salt as required. First of all, mix it well, then add water little by little.

2. Keep kneading soft, elastic dough like this and keep adding water little by little. Keep covered for 15 minutes.

3. Then take it out and knead it once. Roll it out a little thick with the help of a chapati rolling pin, it should be as thick as salty crackers. Now prick it with a fork to prevent it from swelling.

4.Cut like this with the help of a knife. Each piece may be one and a half inches long. Separate them carefully.

5.Now heat the oil – add a few pieces, do not add too much. It will slowly rise and change color. Do not keep the flame high, low medium will be fine.

6. Deep fry until golden on both sides. Take it out and drain it in tissue paper. Fry the rest in the same manner.

Cool and store in an airtight container.

Expert Tips

• dough texture – I usually knead the dough soft and smooth but not sticky. If the flour is too hard then the salt and mercury will become hard, hence while mixing keep adding water little by little.
• rolling – Roll the dough a little thick like we roll crackers. If it is too thin it will become more crunchy and will break immediately after frying.
• Pricking – I always prick the rolled dough with a fork before cutting it. This helps prevent puffing while frying.
• finished – Keep the flame low so that the salt and mercury gets cooked properly and evenly. If the flame is high then they turn brown quickly from outside but remain soft and raw from inside.
• coolant – Let it cool completely before putting it in the jar. This will help keep it crisp and tasty for a long time.

serving and storage

Serve Namak Para with hot tea or coffee. This is also a good breakfast to serve when guests come home. – Keep the cooled salt mercury in an airtight container and it remains good for about 10 to 15 days.

general questions and answers

1.Can I make it with wheat flour?

Yes, you can make it with whole wheat flour, but the texture will be a little stiff, although the taste will still be great.

2.Can I bake this recipe?

Yes, you can bake it in the oven at 180 degrees Celsius until golden and crisp. Baking makes it lighter and less oily, which is good for a healthy option.

3.Why did my salt mercury become soft after frying?

If the oil is not hot enough or the dough is rolled too thickly, the dough will become soft. Fry on right flame and roll evenly.

4.Can I add other spices to taste?

Yes, you can add ground black pepper, cumin seeds or kasoori methi for different taste. All versions come good.

5.How long can I store salt mercury?

If kept in an airtight container it remains good for about two weeks. Make sure it cools completely before storing.

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