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    Home » Snacks » Homemade Indian Snacks » Namkeen

    How to make Namak Para | Nimki Recipe

    Published: Apr 16, 2016 · Modified: Oct 7, 2020 by Pavani · 17 Comments

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    Namkeen is a crispy and crunchy tea time snack made with flour. My namak para version is made with some whole wheat flour and flavored with chaat masala. Addictive and delicious!!

    Cream bowl with crispy namkeen

    Here is a crispy, crunchy and very addictive snack, namkeen. It is commonly made across India and has quite a few different names based on the region. They are called nimki, namak para/ pare and so on.

    Growing up, my mom made them frequently and we used to call them 'chips'. These were our version of French fries and store bought potato chips.

    Namkeen is a broad category of savory snacks. This recipe is the most basic one and is very easy to make.

    This deep fried snack is perfect Diwali treat. Make them ahead of time and enjoy during the festival season.

    Cream bowl filled with namak pare

    Ingredients

    Flour - traditionally this recipe is made with all purpose flour. But I added some whole wheat flour to add some fiber and nutrition.

    Nigella seeds & ajwain seeds - add tons of flavor to the snack.

    Ingredients needed for the recipe - details in the recipe card

    Chaat Masala is an unusual ingredient but it adds extra flavor and makes them addictive. Thi is completely optional. Feel free to omit it or use garam masala instead.

    Oil for deep frying. I use canola oil, but any light flavored oil can be used.

    Instructions

    In a mixing bowl, combine flours, nigella seeds, ajwain, chaat masala and salt. Whisk well. Add the melted ghee or oil and mix until crumbs form. Add enough water to make a firm dough. Cover and set aside for 20~30 minutes.

    Step by step photos showing the addition of spices to the flour

    Divide the dough into 3~4 piece, then roll each one out into a round roti making sure not to roll it too thick or too thin.

    Side by side photos showing the making of the dough

    Cut the roti into small diamonds using a pizza cutter or a knife.

    Side by side photos of rolled out dough and cut into chips

    Heat oil for frying on medium flame. Gently slide in the dough pieces into the hot oil and fry until golden brown on both sides.

    Remove using a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Once completely cooled, store the nimki in an airtight container and Enjoy!!

    Side by side photos showing the frying of namak pare

    Taste Test

    These nimki are perfect tea time snack. They are definitely high in calories, but has no artificial flavors. So, in my mind they are much better than store bought chips and snacks.

    They are crispy, crunchy and absolutely addictive.

    Hand holding a crispy namkeen with a bowl of them in the background

    Tips

    • You can make the recipe entirely with all-purpose flour or add other flours like barley, ragi.
    • Feel free to omit the chaat masala or use garam masala instead.
    • Do not roll the dough too thin or too thick. Thin nimki will burn and thick ones will be chewy and not crisp.
    • To make crispy namak pare, make sure to fry them on medium flame until evenly golden brown.
    • If your namkeen turn soggy, then deep fry them again on medium flame until crispy and you are good to go.
    • Namak para can be stored in an airtight container for up to 1 week.

    Frequently Asked Questions

    How to avoid namak para from being soggy?

    Soggy namak pare could be due to frying them at low temperature and not long enough. To prevent that from happening, make sure that the oil is at medium temperature and fry till evenly golden brown.

    My namak para are soggy, what do I do?

    That is easy - fry them again until crispy and you are good to go.

    Few more Indian snacks to try for Diwali

    • Sooji laddoo
    • Dulche-de-leche almond peda
    • Eggless mawa cupcakes
    • Janthikalu with urad dal flour
    • No-bake carrot halwa cheesecake
    • Figs, date & nut bars
    Namkeen

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Namak Para

    Nimki or Namkeen

    Namkeen is a crispy and crunchy tea time snack made with flour. My version also has added whole wheat flour and is flavored with chaat masala. Yum!!
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Snack
    Cuisine: rajasthani
    Servings: 8 servings

    Ingredients

    • 1 cup All purpose flour
    • ½ cup Whole wheat flour (Atta)
    • ½ tsp Nigella seeds
    • 1 tsp Ajwain seeds or Carom
    • ¼ tsp Chaat Masala
    • To taste Salt

    Instructions

    • In a mixing bowl, combine flours, nigella seeds, ajwain, chaat masala and salt. Whisk well. Add the melted ghee or oil and mix until crumbs form. Add enough water to make a firm dough. Cover and set aside for 20~30 minutes.
    • Divide the dough into 3~4 piece, then roll each one out into a round roti making sure not to roll it too thick or too thin.
    • Cut the roti into small diamonds using a pizza cutter or a knife.
    • Heat oil for frying on medium flame. Gently slide in the dough pieces into the hot oil and fry until golden brown on both sides.
    • Remove using a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Once completely cooled, store the nimki in an airtight container and Enjoy!!

    Notes

    • You can make the recipe entirely with all-purpose flour or add other flours like barley, ragi.
    • Feel free to omit the chaat masala or use garam masala instead.
    • Do not roll the dough too thin or too thick. Thin nimki will burn and thick ones will be chewy and not crisp.
    • To make crispy namak pare, make sure to fry them on medium flame until evenly golden brown.
    • If your namkeen turn soggy, then deep fry them again on medium flame until crispy and you are good to go.
    • Namak para can be stored in an airtight container for up to 1 week.

    Nutrition

    Calories: 84kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. vaishali sabnani

      April 16, 2016 at 12:30 pm

      Namak paras are an excellent munch perfectly made, would love to munch these ...I won't say with a cup of tea..I like these munches with a nice chilled drink.😊

      Reply
    2. Suma Gandlur

      April 16, 2016 at 8:26 pm

      So, these nimki are kid approved then. ☺ Lovely pictures and nice play of light and shadow effect. We use to call them just diamonds. I love the sweet version more and make them often.

      Reply
    3. Srivalli

      April 17, 2016 at 6:14 am

      I love these snacks Pavani..we literally grew up with these ones..both sweet and salt..beautiful pictures..

      Reply
    4. Gayathri's Cook Spot

      April 17, 2016 at 3:37 pm

      We use to make it with wheat flour. And this is our usual snack during childhood. Nowadays, kids are missing these traditional snacks. You have done it perfect...

      Reply
    5. Usha Rao

      April 18, 2016 at 12:35 am

      These are so addictive. Lovely pictures and nice lighting, specially the hand picture.

      Reply
    6. Nalini's Kitchen

      April 18, 2016 at 2:28 am

      Such an addictive snack,my kids love this a lot..

      Reply
    7. Srividhya Gopalakrishnan

      April 18, 2016 at 2:54 pm

      Lovely pictures. Couldnt take my eyes off. Especially the one with words food of india. Amazing man. Between I love these namak paras.

      Reply
    8. Priya Suresh

      April 18, 2016 at 6:57 pm

      Those nimki looks absolutely crunchy and super crispy, wish i get some to munch with a cup of tea.

      Reply
    9. Sapana Behl

      April 18, 2016 at 8:41 pm

      I can munch them as many at one time.They looks perfectly crisp and delcious. Love the picture very nice lightening effects.

      Reply
    10. Amara Annapaneni

      April 18, 2016 at 10:32 pm

      Love these snacks, as Valli said we grew up with the sweet and salt version of them. I love both. Love your clicks.. Amazing:)

      Reply
    11. Harini-Jaya Rupanagudi

      April 19, 2016 at 1:23 pm

      Love these. My little one loves to use the spoon wheel to slice the dough into different shapes 🙂

      Reply
    12. Kalyani

      April 20, 2016 at 1:23 pm

      anytime munches.. amma used to make savoury and sweet versions and they were gone in a few days / hours (depending if we had vacations :D)

      Reply
    13. Smruti Shah

      April 20, 2016 at 10:24 pm

      Being a neighboring state, Gujarat has a very similar version of the Namak Paras. I loved the way you made yours 🙂 Perfect pics as usual!!

      Reply
    14. Sandhya Ramakrishnan

      April 25, 2016 at 4:02 pm

      Home made traditional sweets and savories are so much better than store bought ones. I love both the sweet and the savory ones and should make them soon 🙂

      Reply
    15. Global Tastes & Travels Inc.

      May 01, 2016 at 8:49 pm

      like the spices you used in them - perfectly crunchy snack

      Reply
    16. Global Tastes & Travels Inc.

      May 01, 2016 at 8:49 pm

      like the spices you used in them - perfectly crunchy snack

      Reply
    17. Vijay Kuchibhotla

      November 15, 2020 at 2:41 am

      5 stars
      Very quick and easy snack to prepare.
      I loved this Nanak version. Best evening snack in this lock down.

      Reply

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