By Geeta Sachdev  |  26th Oct 2016  |  
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About NAMAKPARE Recipe

crispy, flaky, savory, tea-time snack recipe

NAMAKPARE is a popular aromatic and delicious dish. You can try making this amazing NAMAKPARE in your kitchen. This recipe requires 20 minutes for preparation and 20 minutes to cook. The NAMAKPARE by Geeta Sachdev has detailed steps with pictures so you can easily learn how to cook NAMAKPARE at home without any difficulty. NAMAKPARE is enjoyed by everyone and can be served on special occasions. The flavours of the NAMAKPARE would satiate your taste buds. You must try making NAMAKPARE this weekend. Share your NAMAKPARE cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Geeta Sachdev for inputs. In case you have any queries for NAMAKPARE you can comment on the recipe page to connect with the Geeta Sachdev. You can also rate the NAMAKPARE and give feedback.


Ingredients to make NAMAKPARE

  • 2 cup all purpise flour
  • 1 cup Wheat flour
  • 1/2cup semolina
  • 1/2 cup oil +more oil for frying
  • 1 tablespoon dried fenugreek leaves
  • 1teaspoon caram seeds
  • 1 teaspoon garam masala powder
  • 1+1/2teaspoon salt
  • 3/4cup water

How to make NAMAKPARE

  1. Take both the flours, sooji, salt, kasuri methi garam masala powder, and carom seeds in a bowl.
  2. Mix well.Add oil.
  3. And rub it with flour mixture and it will resemble crumbly texture.
  4. Now add little water at a time and start kneading the dough.
  5. Make semi-soft (similar to paratha) dough. Water quantity may vary. dough should not be too tight or stiff (like puri) or not too soft like roti.
  6. Cover the dough and let it rest for at least 20 minutes.
  7. After 20minutes, knead the dough once again. Divide it into seven equal portions.
  8. Flatten it out between your palm. Start rolling it into a big circle using rolling pin and rolling board.keep it little thick than our normal chapati
  9. While you are rolling, on other side heat the oil in a pan on medium heat for frying namak pare
  10. Cut into diamond shape or desired shape using sharp knife.
  11. Once oil is hot, add little piece of namak para in the oil.
  12. Collect paras with knife
  13. And drop them in hot oil Do not over crowd them.
  14. Flip them halfway through for even browning,Fry from both sides till it become golden brown and crispy.
  15. Remove it to the absorbant paper lined plate, so it absorbs the excess oil.
  16. Let it cool completely, about 20 minutes. And it will become more crispy.
  17. Once cooled down completely, you can serve them or store them in a airtight jar or container.

My Tip:

Make semi-soft (similar to paratha) dough. Water quantity may vary. dough should not be too tight or stiff (like puri) or not too soft like roti.

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