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!!
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.
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.
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.
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!!
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.
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
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.
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
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 @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Nimki or Namkeen
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.
vaishali sabnani
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.😊
Suma Gandlur
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.
Srivalli
I love these snacks Pavani..we literally grew up with these ones..both sweet and salt..beautiful pictures..
Gayathri's Cook Spot
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…
Usha Rao
These are so addictive. Lovely pictures and nice lighting, specially the hand picture.
Nalini's Kitchen
Such an addictive snack,my kids love this a lot..
Srividhya Gopalakrishnan
Lovely pictures. Couldnt take my eyes off. Especially the one with words food of india. Amazing man. Between I love these namak paras.
Priya Suresh
Those nimki looks absolutely crunchy and super crispy, wish i get some to munch with a cup of tea.
Sapana Behl
I can munch them as many at one time.They looks perfectly crisp and delcious. Love the picture very nice lightening effects.
Amara Annapaneni
Love these snacks, as Valli said we grew up with the sweet and salt version of them. I love both. Love your clicks.. Amazing:)
Harini-Jaya Rupanagudi
Love these. My little one loves to use the spoon wheel to slice the dough into different shapes 🙂
Kalyani
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)
Smruti Shah
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!!
Sandhya Ramakrishnan
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 🙂
Global Tastes & Travels Inc.
like the spices you used in them – perfectly crunchy snack
Global Tastes & Travels Inc.
like the spices you used in them – perfectly crunchy snack
Vijay Kuchibhotla
Very quick and easy snack to prepare.
I loved this Nanak version. Best evening snack in this lock down.