Tickle Your Tastebuds With Delicious Namak Para

Namak Para
Image credits: Soniya Goyal via Flickr

When you think about namak para, the concept of flavor and comfort snacking comes to mind. Indeed, namak para is a delicious, fried and crisp snack that the whole family would enjoy. Best of all, because it’s so good and easy to eat, some people also make dipping sauce and other fancy extras to accommodate their version of namak pare.

What is Namak Para?

Namak para or when in plural form we say it “namak pare” is a crispy, flavorful snack enjoyed in South Asia. You’ll get spicy hits, crunch and simply savoury bliss for your taste buds and tum.

Still there is also the sweet version of namak para that we’re also going to share in this post. You can learn how to make namak para sweet and the savory version and surprise everyone with your diverse cooking skills.

How To Make Namak Para – Simple And Savory

If you don’t really enjoy the kitchen and find making snacks from scratch tedious and a drab, then you’ll be happy to know that namak para is the opposite. You will have the full-on experience of making something from scratch, but it is super easy to make and doesn’t even use many ingredients.

In all fairness, the majority of time you’ll use while making this delicious snack will be on the frying process.

We’ve devised the easy namak para recipe for you to make at home and have it as a treat with the family. The better you get at it, you’ll see the more you’ll want to have it featured at other celebrative festivals and everyone will love it.

What you’ll need – Ingredients

You’ll notice that a snack as delicious as namak para doesn’t even use too many ingredients. Here’s what you need to make yours from scratch. 

  • 1 cup flour
  • 1/4 tsp asafoetida
  • 1 teaspoon ghee
  • 1 cup refined oil
  • Salt as needed
  • 1 tsp black pepper spice


  • Sieve flour and at the same time add the salt, pepper and asfoetida
  • Adding some red chilli pepper will make the dough spicy. If you prefer then you can add it

Some people add spring onion to give it a bit of extra pizzazz.

  • Kneed the dough and at this point you can also add some ghee to give it flavor dimension
  • Roll the dough into chapatis and this is the base from which you’ll cut and shape the dough
  • Cut the dough into diamond shapes
  • Next you should fry the namak pare
  • Fry the namak para until golden brown

Namak para is best enjoyed with warm beverages like tea.

Variation Namak Para #2

As always, namak para starts with all purpose flour. Some people also prefer to use wheat flour. The namak para is flavored with black pepper, carom seeds, or cumin seeds.

This next version in particular takes about 25 minutes for the total cooking time. It also takes around 15 minutes to cook, with 10 minutes to prep.

  • 2 cups of wheet flour
  • 2 tsp rava or suji
  • 1 tsp carom
  • 3 tbs of oil
  • Another
  • 1/2 tbs of alf
  • Additional oil for frying


  • 2 cups of wheat flour and and two tbsp of rava
  • Add a tsp of ajwain into the dry ingredients. As well as the pepper and salt
  • Add ghee over the flour as this will increase the crispiness of the namak pare
  • Crumble the dough with your hands and be cautious as it will be hot due to the oil
  • Slowly add the water now and begin to kneed the dough
  • Kneed the dough properly until its stiff
  • Pinch off a ball and flatten it as you would with chapathi
  • Cut into shapes of your choosing
  • Fry the dough in hot oil or bake if you wish in a pre-heated oven of 180 degrees Celsius for 15minutes. If you’re baking it, flip them to bake the other side too
  • They’re ready to store once cooled

How To Make Namak Pare The Sweet Version

In India, food is home and the heart of families. Indus love bold flavors and color and cooking becomes a skilful art that cannot be denied. The next version of this delicious snack namak para is the sweet one.

We love our savories, but we also have room for the sweet stuff. After all, some of us have quite the avid sweet tooth.

Here’s how to make the namak pare recipe in the comfort of your own kitchen

Namak Pare Sweet Edition (Shakkar Para)

The sweet namak pare or “shakkar para” substitutes the salt for sugar. The steps to making it is the same as the savory version.

  • 1 1/2 cup maida
  • 1 tbs rava
  • 2 tabsp ghee or oil
  • 1/4 cup sugar
  • 1/3 cup milk or water
  • A pinch of salt
  • Oil to deep fry

Prep it the same way you would the savory version, cut the fough into shapes and fry. Drain excess oil on paper towel, wait for it to cool down and then store in an airtight container.

Tips For Namak Pare

Dough + Heat = Crisp delight

To get very crispy dough the nick to it is kneading the dough as much as you can to create a a very firm dough consistancy.

  • Be certain to fry the goodies on low-medium heat so that it fries well and gets to that crisp delicious texture you’re aiming for.
  • It’s best to add the oil to the dough in the beginning of the process before you add the water to the dough as this will allow the flakiness to take place.
  • Cut the dough into diamond shapes before you set the stove for frying. If you’re rolling and cutting plus frying simultaneously then it will lead to rushing the process. You don’t want this. 
  • Fry the dough in hot oil. If the oil isn’t hot enough, the dough will absorb too much of the oil. To test the heat of the oil, drop a small piece of dough into it. The dough will rapidly rise to the surface and that’s how you know it is hot
  • Fry it over medium heat to ensure that they cook all the way through.
  • If you want an even crispier dough, you could add some semolina.

Cooking options for namak prara

The good news is, you can choose to fry or bake your namak pare. The namak para will cool and as it cools down you’ll notice it has hardened. Air frying is another healthy option and by doing so, you’ll reduce the amount of oil set into the namak pare recipe.


Storing is important to preserve the longevity of your namak pare crisps. Air tight containers works wonders when you’re looking to safely preserve consumables. Don’t forget to make sure that the namak pare has cooled down completely before you store them.


Why is my namak para dough soft?

The dough is soft because of the oil and water combination in the process. It helps make the dough plyable.

Can I make the dough a day prior?

You could make the namak pare dough a day prior and put it in cling wrap and set aside in the refrigerator.

How long will the namak para last?

Namak pare can probably last for maximum two weeks, stored in air tight container.

Why is my namak para not crispy?

To make the dough crispy, many people prefer adding rava. You should also give it time, sometimes it’s soft and will harden as it cools.

Why is my namak parak hard?

If there is too little moisture like oil, ghee and water, the dough will be too hard to work with.

Conclusion To Making Delicious Namak Para

As you’ve read, namak para sure is a must have at any occasion and even for home time snacking. It might not be as nutritious as the other snacks, but it certainly is one that you can treat yourself to.

Next time you have some folks over for a get together, why not offer your homemade namak para savories and watch delightedly as everyone enjoys.

Do you love making snacks like namak para? Tell us about your recipe variations.