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Wednesday, November 20, 2019

Namak Pare | Savory Diamond Cuts (Step by Step Pics)

After school, kids come home craving for some solid energy rich foods and they definitely don't feel full after munching these little snacks. However, they can't resist to snack on these too. I don't prefer feeding them fried and junk foods but at times you can't help yourself and end up making some fried snack which makes them happy too. Namak pare is one savory snack that is made during Holi and Diwali times in Northern India. This snack hardly takes any time to prepare and needs no expert hands. However, thee are a few things to remember- the dough should be firm when you knead, remember to follow the same amount of water as mentioned. The dough may look crumbly and very hard. But as it sits, it becomes okay to roll. Also, try adding the desi ghee which adds the best flavor rather than using oil. Ghee should be first incorporated in the dough so that the flour looks like making a puff pastry dough. The rest of making the dough is easy like matri and can be made quickly. If you would like to check out a sweet version of diamond cuts, then here it is in this link. Check this out and make it at home !!

Preparation time ~ 20 minutes
Cooking time ~ 15 minutes
Serves ~ a small bowl 
Author ~ Julie
all purpose flour (maida)2 cups
ghee / neyyu 3 tbsp
ajwain seeds / ayamodkam / carom seeds 1/2 tsp
salt 3/4 tsp
water 1/2 cup plus 1 tbsp


  • Add flour in a bowl, add salt, ajwain seeds and ghee. Mix it well to resemble a crumbled dough such that the dough is mixed with every bit of ghee.
  • Add water little by little to knead to a stiff dough. The water required is just correct as mentioned in the recipe, just use that amount of water. If the dough becomes smooth then the fries may not be flaky and crispy. Then knead the dough for 3-4 mins and then cover the dough. Rest the dough for 12-15 minutes.

  • Pinch out bigger balls than chapathi. Roll out the dough by smearing a little oil if you can't roll otherwise and make a circle thicker than for chapathi. Using a knife or pizza cutter, cut long thin strips or cut diamond shapes.

  • Heat oil in another pan and add enough oil to deep fry. When the oil is sizzling hot, drop the thin strips and then reduce the flame (the thin strips sinks to the bottom as you add in oil and then sizzles up as it puffs up. Using a slotted spoon flip all sides and flip all sides to get evenly browned and crisp. Drain on a paper towel and wait to cool completely.

  • Similarly repeat making all other balls till you finish. The strips puffs up well,flaky and are crisp. Cool completely before storing in air tight containers.

* You can use wheat flour to make too but that may not turn so crisp. The original recipe of namak pare is made with maida only.
* Adding ghee and mixing it with the flour is an important step of kneading. The ghee should get incorporated in every bit of the flour.

For more Kerala snacks recipes, click here.
For all evening snacks from this space, click here.


Angie's Recipes said... Best Blogger Tips

I really could snack on those all day long...too dangerous LOL!

Motions and Emotions said... Best Blogger Tips

we call it nimki and also a favourite snack...:)

Gloria Fernandes said... Best Blogger Tips

Love these yummy addictive they are..super