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Namak pare
Salted dough diamonds
नमक पारे: thin, crunchy diamonds of salted dough speckled with ajwain and nigella, fried golden for Holi and Diwali tins
Namak pare are the easiest thing in the festive tin, and usually the first to run out. A simple salted dough with a little ghee, ajwain and black nigella seeds is rolled thin, cut into small diamonds and fried until golden and crunchy. They are much thinner and crisper than mathri, with a satisfying snap rather than a flaky crumble, and the kalonji gives a slightly oniony, peppery note. Punjabi and UP homes make big batches before Holi and Diwali, but they also turn up on train journeys, at kitty parties and with evening tea. Sprinkle with chaat masala for a tangier version. Chef's tip: roll the dough evenly, about 3 mm; thin spots burn while thick ones stay soft, and even sheets give every piece the same crunch.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the dough
- 7 oz plain flour (maida)
- 3 tbsp gheemelted
- 1 tsp ajwain (carom seeds)
- 1 tsp nigella seeds (kalonji)
- ¾ tsp salt
- ¼ cup waterabout
For frying and finishing
- 1 tsp chaat masala (optional)
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Method
0/5 doneStep 1: Mix 7 oz plain flour (maida), 1 tsp ajwain (carom seeds), 1 tsp nigella seeds (kalonji) and ¾ tsp salt. Rub in 3 tbsp ghee until it looks like coarse breadcrumbs.
3 minStep 2: Add ¼ cup water a little at a time and knead into a firm, smooth dough. Cover and rest for 15 minutes.
15 minStep 3: Divide into 3 and roll each into a thin, even sheet about 3 mm thick. Prick all over with a fork, then cut into 2 cm diamonds with a knife.
5 minStep 4: Heat 2 ½ cups groundnut or sunflower oil, for deep-frying in a kadhai over a medium heat to about 325°F. Fry the diamonds in 2–3 batches for 6–8 minutes, stirring, until golden and crisp. Common mistake: crowding the pan; the oil cools and the pieces turn greasy instead of crunchy.
22 minStep 5: Drain on kitchen paper and sprinkle with 1 tsp chaat masala while hot if you like. Cool completely and store airtight for up to 3 weeks.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does namak pare take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour (maida)?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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