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Crispy, flaky, and savory fried crackers seasoned with carom and nigella seeds. This classic Indian tea-time snack is addictively crunchy and perfect for munching any time of day.
Prepare the Dough
Roll and Cut the Namakpara
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Crispy, flaky, and savory fried crackers seasoned with carom and nigella seeds. This classic Indian tea-time snack is addictively crunchy and perfect for munching any time of day.
This north_indian recipe takes 55 minutes to prepare and yields 8 servings. At 196.26 calories per serving with 3.98g of protein, it's a beginner-friendly recipe perfect for snack.
Fry the Namakpara
Cool and Store
For a baked alternative, preheat your oven to 180°C (350°F). Arrange the cut pieces on a baking sheet, brush lightly with oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
Add 1/2 teaspoon of black pepper powder and 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) to the flour mixture for an extra layer of flavor.
Replace half of the all-purpose flour with whole wheat flour (atta) for a nuttier taste and added fiber. You may need a little extra water for the dough.
Carom seeds (ajwain) are well-known in traditional medicine for their carminative properties, which can help relieve indigestion, gas, and bloating.
Being rich in carbohydrates from the flour, Namakpara provides a quick source of energy, making it a popular snack to curb midday hunger pangs.
A serving of about 0.5 cup (60g) contains approximately 250-280 calories, primarily from carbohydrates and fat due to the deep-frying process.
Namakpara is a traditional deep-fried snack and is best enjoyed in moderation as part of a balanced diet. It is high in refined carbohydrates and fat. For a healthier option, you can try baking them instead of frying.
This usually happens if they were not cooled completely before being stored. Any residual warmth creates steam inside the container, which makes them soggy. Always ensure they are at room temperature before sealing the container.
There are two common reasons: the dough was too soft, or you fried them on high heat. A stiff dough and slow frying on a low-to-medium flame are essential for a perfectly crisp texture all the way through.
Yes, you can substitute up to 50% of the all-purpose flour with whole wheat flour (atta). The texture will be slightly denser and the taste nuttier, but they will still be delicious.
When stored in a completely airtight container at room temperature, Namakpara can stay fresh and crispy for up to 3-4 weeks, making them a great make-ahead snack.