Namak pare

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                                                                     Ready to serve Namak pare

Time taken : 30 minutes

Namak pare is a crunchy and crispy snack lightly seasoned with ajwain and is also a wonderful snack that can be relished at any time of the day.   Traditionally it is served with a cup of tea or coffee.  Here is my version of the recipe…..

What you need to have:

1. Wheat atta – 1/2 Cup

2. All purpose flour/Maida – 1/2 Cup

3. Sujee – 2 Tablespoons

4. Butter – 2 Tablespoons

5. Ajwain seeds – 1/4 Teaspoon

6. Salt – 1/2 Teaspoon

7. Water – 1/4 Cup or a little moreKONICA MINOLTA DIGITAL CAMERA

                                                                  Ingredients of Namak pare KONICA MINOLTA DIGITAL CAMERA

                                                                   Other ingredients of the dish

What you do with what you have:

1. Sieve both the atta with salt and mix in sujee.  Just melt butter and mix it with the mixed atta and add ajwain seeds and see if you can get the consistency of bread crumbs as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                               Mixed atta , sujee, butter and salt

2. Add water slowly and make a soft but a firm dough.  Cover with a damp cloth and set aside for about 10 minutes.KONICA MINOLTA DIGITAL CAMERA

                                                                           Namak para dough

3. After say 5-10 minutes knead the dough again and divide it into two equal parts.  Take a part of the daough and roll it into 9″ disc and prick it with your fork all over  so that the pare do not puff up while frying, and cut it into 2″ length and 1/2″ wide pieces.KONICA MINOLTA DIGITAL CAMERA

                                                               Rolled roti being pricked and cut

4. Place a skillet with sufficient oil in it on medium flame.  On heating just fry the cut pare till brown and crispy.KONICA MINOLTA DIGITAL CAMERA

                                                                   Namak pare being fried

5. Flip and fry on the reverse till light brown in colour.  Enjoy yummy pare with a cup of tea!!!  When cooled transfer it to an air tight container and will remain afresh if fresh oil is used for frying!!!!KONICA MINOLTA DIGITAL CAMERA

                                                     Namak pare being flipped and friedKONICA MINOLTA DIGITAL CAMERA

                                                                         Ready to serve Namak pare

Time taken : 30 minutes

Good to remember:

1. Make sure you mix all ingredients are mixed well to get the right consistency.

2. To assure w heather the oil is heated or not just drop a small piece of the pare in oil so that it sizzles and comes up.

3. One can cut the them into any shape you require.  The reason to prick is that it should not puff up while  frying.

4. Adding more than required water will turn the dish soggy.


10 thoughts on “Namak pare

    Aruna Panangipally said:
    June 15, 2014 at 12:58 pm

    With the rains here, hot tea and crunchy snacks are on the menu. :’)

      prathibalrao responded:
      June 17, 2014 at 7:30 am

      Hi Aruna,

      You are perfectly right . Thanx for dropping by and commenting!!

    kurinji said:
    June 16, 2014 at 1:01 pm
    shruti said:
    June 20, 2014 at 12:35 pm

    this is our tukdi like,but we dont prick i think ..great home made snack !

    noodlesforthoughts said:
    June 30, 2014 at 1:44 pm

    all time favourite!!!

    Rana said:
    July 25, 2014 at 1:32 am

    “Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide 🙂

    tanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo 🙂

    and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders. we are the fifth largest speakers!

    we bengalis have won pretty much every award in the world stage
    you name it we have it and we are damn proud of what we have 🙂

    its the only country in the world which took rebellion because it couldn’t speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world.

    did you know that the FAMOUS SEARS TOWER is architectured by another bengali?”

    (MBA, IMT Ghaziabad)
    Bengaluru, Karnataka, India

      prathibalrao responded:
      July 25, 2014 at 1:37 am


      I did not get you as to why you are writing the same comment for 3 of my recipes????????

        Rishima Mishra said:
        August 9, 2014 at 9:41 am

        He is trying to say that Bengalis are superior beings – I think.
        Thanx for the recipe which I tried out. I also discovered that Namak Pare becomes crunchier when it cools down. So it is best to let it rest for 15 minutes before serving.

        Bhavikk Shah said:
        August 20, 2014 at 11:59 am

        Hello maam,
        I got this same comment on my blog too just 4days back on He without any reason jumped on my blog, I failed to understand why was he commenting like this – then there were fellow bloggers friends of mine who made me aware that He keeps on publishing this same content on other blogs too… I was trying to find something about him and come to ur blog.. and got introduced with this fantastic blog of urs.. your recipes are fantastic being foodie my self I love it… chalo kuch toh accha kiya is Mr. Mazumdar ne…
        Anyways Maam Thanks for sharing !!!
        Have a fantastic day Ahead
        Bhavikk shah

    Sailata said:
    September 2, 2014 at 7:55 pm

    Hi Pratibha tried Nanak park and was a big hit with my family.Thanks for posting simple and easy to make recipes.Always look forward to see ur post

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