Namak Pare

Diwali celebrations are incomplete without a table full of delicious homemade snacks for family and friends. If you're looking for an easy recipe that's festive, crunchy and loved by everyone, we've got you covered.

Crispy, flaky and perfectly seasoned, Namak Pare have been a timeless favourite at Indian homes for generations. Made with simple pantry ingredients and fried to golden perfection in P Mark Kacchi Ghani Mustard Oil, these crunchy bites are packed with authentic flavour. Serve them with a hot cup of chai, offer them to your guests or enjoy them throughout the festive season.

Ingredients For the Dough

• All-purpose flour (maida): 2 cups

• Semolina (sooji): 2 tbsp

• Carom seeds (ajwain): ½ tsp

• Cumin seeds (jeera): ½ tsp

• Salt: ½ tsp or to taste

• Black pepper powder: ½ tsp

• P Mark Kacchi Ghani Mustard Oil (for the dough): 3 tbsp

• Water, as required

For Frying

• P Mark Kacchi Ghani Mustard Oil, as required
  

Method

• In a large mixing bowl, combine the flour, semolina, salt, carom seeds, cumin seeds and black pepper powder.

• Add 3 tablespoons of P Mark Mustard Oil and rub it into the flour mixture until it resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough.

• Cover the dough and let it rest for 15–20 minutes. Divide it into portions and roll each portion into a thick, even sheet.

• Cut the rolled dough into diamond-shaped or rectangular pieces using a knife or pizza cutter.

• Heat P Mark Mustard Oil in a deep pan and fry the namak pare in batches over medium-low heat until golden and crisp.

• Drain on absorbent paper, allow them to cool completely and store in an airtight container. Serve with a hot cup of chai!

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