Namak Pare Recipe At Home | Salty fried dough slices

Namak Pare can be made easily at home with the same crispness and salty taste at home. My son loves them and here is my tried and tested recipe for you.

Written by Maahi Gupta
  Maahi Gupta    Updated 13 Jul, 22


Namak Pare Recipe At Home [Video]

Looking out for a tea time snack? Want to try Namak Paare? I know that they have been a favorite of North Indians for a long time and they still find the first place as far as tea time snacks are concerned.

They can be made once and have long shelf life too. So there is no need to make them fresh everyday for your tea time.

For Dough

  • 1 Cup All Purpose Flour (Maida)
  • 2 Tbsp Semolina (Suji, Sooji)
  • 1 Tsp Salt (Namak)
  • 1/2 Tsp Carom seeds (Ajwain)
  • 2 Tbsp Oil
  • 3/4 Cup Water (Or as needed to make a little tight dough.)

For Frying

  • 2 Cups Oil

Kneading of Dough

  1. Take a big bowl to make a Dough.
  2. Add All Purpose Flour in the bowl along with Salt, Carom Seeds and Semolina.
  3. Make a well in the flour and add Oil. Mix well until Oil is incorporated in Flour.
  4. Now add Water gradually in the flour and make a smooth dough. Keep kneading for about 5 minutes to a make smooth dough.
  5. Dough is ready to use.

Rolling of the Namak Paare

  1. Now take a small amount of Dough and roll it with rolling pin to a round shape. Keep 1/8 inch of thickness(approx).
  2. Lets take a knife to cut it into the Diamond share(Namak Paare shape). First Horizontal lines and then vertical lines.

Frying the Namak Paare

  1. Take a frying pan and add enough Oil for deep frying. Let it warm on medium heat.
  2. Now add half of the Diamond shape cut Namak Paare in Oil and turn the stove to low flame.
  3. Let it fry for about 8-10 minutes until they are golden brown in color. Keep stirring occasionally while frying.
  4. Note: Do not increase the flame of the stove while frying that will only change the color of the Namak Paare but will not cook them from inside. It will be crispy and crunchy if you fry it on low flame.


Written by Maahi Gupta
  Maahi Gupta  
Mother. Cook. Vegetarian. Passionate Indian Food Eater. inHouseRecipes Chef. Photo Editor.