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Indian

North Indian Namak Pare

North Indian namak pare are crisp salty maida diamonds flavored with ajwain and ghee, fried slowly for Diwali and Holi snacking.

Published and reviewed by Kitchgrow on 7 September 2026

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North Indian Namak Pare

45 mintotal

Prep 15 min · Cook 30 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Oven.

No long inactive time is needed, but the dough benefits from a short covered rest before rolling and frying.

Method

  1. Within a spacious mixing pan, evenly mix the all-purpose flour, the mildly bruised carom seeds (ajwain), and the salt.

  2. Distribute the very melted ghee firmly over the dry formulation. Rub the fat between your palms into the flour until the mixture holds together when pressed in your fist. This mohan gives the namak pare flakiness.

  3. Add warm water in small amounts and knead into a very stiff dough. Cover with a damp cloth and rest for 20 minutes.

    20 min

  4. After resting, divide the dough into equal portions. Roll one segment into a massive, uniform plain, slightly thicker than a regular flatbread (roti).

  5. Adding a very sharpened culinary blade or a rotary pizza cutting wheel, cut parallel lines across the sheet, immediately followed by diagonal cuts, to make diamond pieces.

  6. Heat the oil in a deep, heavy kadhai over medium heat. Slide the diamond-cut pieces straight into the oil; they will separate as they fry.

  7. Fry slowly on medium-low settings, stirring occasionally. This deliberate thermal deprivation forces a deep, penetrative cook from the core outward, forming a ly invincible crispness.

  8. When you see the first signs of a pale, sun-bleached golden hue, remove to paper towels. they will darken slightly as they cool.

How to tell it's done

The pieces should be pale golden, crisp through the center and flaky at the edges, with a clear ajwain aroma.

Getting it right

Tip

Do not rush the frying. Medium-low heat cooks namak pare through so they become crisp instead of browned outside and doughy inside.

What to serve it with

Serve namak pare with masala chai, mango pickle, shankarpali or a bowl of festive chivda.

Common mistakes

The namak pare are soft in the center.
Knead a stiff dough, roll evenly, and fry slowly until the bubbling nearly stops.

Storing and reheating

Cool completely and store namak pare in an airtight tin at room temperature for up to 3 weeks.