Namak Para Recipe/Masaledar & Crispy Namak Pare Nimki Recipe /How to make Crispy & Crunchy Namak pare/Namkeen for tea time with step by step process, important tips and precise video – today I am going to make two different flavours of Namak Para Recipe/Masaledar & Crispy Namak Pare Nimki Recipe /How to make Crispy & Crunchy Namak pare/Namkeen for tea time. Namak para are also called Nimki. Namak para are Indian Namkeen snacks recipe prepared during festivals.

Today I am going to show how to make two different flavours of masalaedar namak para recipe. First one is ajwaini namakpara which as the name suggests is made of ajwain or carom seeds and the second one is made of Italian seasoning and so I named it Italian sticks. Both the namak para recipes are very crunchy, crispy and flavourful and are very easy to make.

These namak pare or maida snacks is a best tea time snacks recipes and these can be served with green chutney. Nimki is very common Indian takeaway snacks recipe for picnics, parties and travelling. My kids love to have them during their exam times.

You may also like: Gulab Jamun recipe, malpua recipe, mava gujiya recipe, baked gujiya tarts, bread ghaver recipe, oreo truffles, Pasta in White sauce, veg mayo sandwich, crunchy potato nuggets, barbeque nation cajun potato, dal bati churma,

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Ingredients:

For Ajwaini Namak Para-

  • Refined flour (maida) – 2 cups
  • Carom seeds (ajwain) – ½ tsp
  • Salt – 1 tsp
  • Oil – 3 tbsp
  • Water – ½ cup (approx)
  • Oil for frying

For Italian sticks-

  • Refined flour (maida) – 1 cup
  • Salt – ½ tsp
  • Italian/pizza seasoning – 1 tsp
  • Chili flakes – ¼ tsp
  • Oregano – ¼ tsp
  • Oil – 1.5 tbsp
  • Water – ¼ cup
  • Oil for frying

Method:

For ajwaini namak pare –

  1. Mix flour, salt and carom seeds.
  2. Add 3 tbsp oil and mix well.
  3. Add little by little water at a time and knead a semi soft dough.
  4. Cover and let the dough rest for few minutes.
  5. After 10 minutes knead the dough few times and divide it into 7-8 equal portions.
  6. Take one portion and roll it into round peda or ball.
  7. Apply little flour and roll the peda into a thin chapatti.
  8. Remove excess flour and prick the chapatti with a fork.
  9. Cut the chapatti into 1 cm thick strips.
  10. Heat oil at medium heat.
  11. Before frying the namakpara check the temperature of the oil by dropping a small dough ball into it. If the ball comes up and float on the oil then the oil temperature is perfect. But if the ball sinks at the bottom of the pan and does not comes up it means the oil is not ready to fry. And on the other hand if the ball comes up but immediately turns dark in colour, then this means the oil is too hot. In this case turn off the heat for few minutes to lower the temperature.
  12. When the oil is at perfect temperature add few strips in the oil one by one and fry them at medium to low heat by flipping them occasionally for even colouring.
  13. Take the fried namak pare out of the oil and fry the remaining in the same way.
  14. Let the ajwaini namak para cool completely and then store them into an air tight container.

For Italian strips –

  1. Mix flour, salt, Italian seasoning, chili flakes and oregano.
  2. Add oil and mix well.
  3. Knead a semi soft dough by adding little water at a time.
  4. Cover and let the dough rest for few minutes.
  5. After 10 minutes knead the dough few times and divide it into 3 equal portions.
  6. Take one portion and roll it into a round ball.
  7. Sprinkle some flour on the work surface and roll the peda into a thin chapatti.
  8. Shade off the excess flour and prick the chapatti with a fork.
  9. Cut it into 1 cm thick strips.
  10. Cut the long strips from the center.
  11. When the oil is at perfect temperature, add few strips in the oil one by one and fry them at medium to low heat by flipping them occasionally for even colouring.
  12. Take the fried sticks out of the oil and fry the remaining in the same way.
  13. Let the Italian sticks cool completely the store them into and air tight container.

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