Namak Pare are my anytime, anywhere snack - those light, crispy, bite-sized savory crackers I grew up munching straight from a tin at my mom's kitchen table. Made with just a handful of pantry staples (flour, ghee/oil, and a few warm spices), they're traditionally deep-fried for that irresistible shatter, but I often air fry them for a lighter twist with the same crunch. Perfect with evening chai, for Diwali faral, or as a make-ahead lunchbox treat - these homemade crackers are simple, nostalgic, and absolutely addictive!
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Growing up, we called them Khare Shankarpale, the savory cousin of sweet Shakkarpara. You might also know them as Nimki, Namkeen, or Tukdi; whatever the name, they're the crunchy, salty bites everyone grabs a handful of. My mom always cut them into neat little squares (perfect for snacking and sharing), but you can go classic with diamonds or even thin strips - make them your way!
If you love the crunch of Namak Pare, you'll definitely want to try a few more of my favorite Indian snacks! Roasted Poha Chivda and Murmura Chivda are perfect light, crispy mixes for tea time, while Shankarpali adds a touch of sweetness to your faral platter. And if you enjoy something spiced and bold, Palak Sev and Chakli never disappoint. Together, they make the ultimate festive snack spread - perfect for Diwali or cozy weekend chai sessions!
Ingredients Notes
- Whole Wheat flour - finely ground whole wheat flour from Indian grocery stores. You can also make them with all-purpose flour, but I prefer them with whole wheat atta.
- Spices - red chili powder, turmeric, cumin seeds, carom seeds, and salt, all can be easily adjusted to your liking!
- Oil - I like to use avocado oil for all Indian cooking, including frying sweet and savory dishes, as it has a neutral taste and aroma.
How To Make Namak Pare
- Using a mortar and pestle, coarsely grind cumin and carom seeds
- Add flour, salt, and oil to a medium mixing bowl. Massage well with your hand making sure the oil is evenly distributed in the flour. You should be able to make a loose ball with the flour
- Add cumin seeds, carom seeds, turmeric, and red chili powder. Mix well.
- Adding a little bit of water at a time, knead the dough. Add a teaspoon of oil if needed to make a smooth dough.
- Make 4 even balls with the dough. Roll one piece of dough into a thin 8-inch circle. Use dry flour if needed for rolling.
- Using a pizza cutter or a knife, cut the rolled circle into 1-inch squares of namak pare. Place them in one or two layers on a large tray. Lightly sprinkle some dry flour if needed to prevent them from sticking to one another.
- Repeat rolling the remaining dough and cutting it into small squares
- Heat oil in a frying pan and allow it to heat for 3 to 4 minutes on medium heat. Add the cut namakpare to the hot oil. Depending on the size of your pan, you can add more or less. The pan should be full with a single layer of namak pare frying.
- Reduce the heat to medium-low and fry for 3 to 4 minutes as they gradually turn light brown. Drain out any excess oil and remove the namak pare onto a paper towel-lined tray.
- To Air Fry - Preheat the air fryer to 350°F. Lightly spray the air fryer basket with oil. Line the namak pare in one layer and lightly spray oil over it. Air fry for 5 to 6 minutes at 350°F.
Serving
Enjoy them with a hot cup of tea or take them as a yummy on-the-go snack. Kids will also love them as an after-school snack.
Storing Namakpare
Namakpare stays crunchy and fresh in an air-tight container for up to 4 weeks.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Namakpare Recipe with Deep Frying and Air Frying Option
Equipment
Recipe Video
Ingredients
- 2 cups whole wheat flour 8 oz or 228 grams
- 2 teaspoons kosher salt
- 2 tablespoons oil hot
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds
- ¼ teaspoon ground turmeric
- 1 teaspoon kashmiri red chili powder
- ⅔ cup water
For Frying
Instructions
- Using a mortar and pestle coarsely grind cumin and carom seeds.
- Add flour, salt, and hot oil to a medium mixing bowl. Massage well with your hand making sure the oil is evenly distributed in the flour. You should be able to make a loose ball with the flour.
- Add cumin seeds, carom seeds, turmeric, and red chili powder. Mix well.
- Adding a little bit of water at a time, knead the dough. Add a teaspoon of oil if needed to make a smooth dough.
- Make 4 even balls with the dough. Roll one piece of dough into a thin 8-inch circle. Use dry flour if needed for rolling.
- Using a pizza cutter or a knife the rolled circle into 1-inch squares.
- Repeat rolling the remaining dough and cutting it into small squares. Makes sure to reserve the cut namak pare in one or two layers on a large tray. Lightly sprinkle some dry flour if needed to prevent them from sticking to one another.
- Add oil to a frying pan and allow it to heat for 3 to 4 minutes on medium heat.
- To test the oil temperature, add a piece of cut dough to the hot oil and see if floats up within a few seconds without browning too fast. If it takes time to float, you want to allow the oil to heat more, and if it browns too quickly lower the heat.
- Add the cut namak pare, to the hot oil. Depending on the size of your pan you can add more or less. The pan should be full with a single layer of namak pare frying.
- Reduce the heat to medium-low and fry for 3 to 4 minutes as they gradually turn light brown.
- Drain out any excess oil and remove the namak pare onto a paper towel-lined tray.
- Fry the remaining namak pare, increasing the heat while you are adding cold namak pare to the oil and lowering the heat after adding them. This will ensure perfect oil temperature allowing the namak pare to become crunchy and crisp.
- Allow them to cool completely. Store in an air-tight container for two to three weeks
Air frying
- Preheat the air fryer to 350 F. Lightly spray the air fryer basket with oil. Line the namak pare in one layer. Air fry for 5 to 6 minutes at 350 F.
Notes
- Use fine whole wheat flour and make a firm dough
- Coarsely grind cumin seeds and carom seeds for the best flavor and aroma
- Red chili powder is optional and you can also skip it if you like
- Roll them thin and fry on low medium heat until they are golden brown and crisp
- Instead of a square shape you can also cut them into diamonds or thin strips
Mugdha patwardhan says
Tried air fryer version it came out amazing
Archana says
Thank you Mugdha!
Anveer says
I loved the taste
Archana Mundhe says
Thank you for the feedback.