Layered Namak Para
Layered Namak Para is a crispy, crunchy and delicious teatime snack. Slightly salty, with robust flavours of ajwain (carom seeds) and jeera (cumin seeds) and a hint of spice from black pepper (Kali Mirch) in this Layered Khari Shankarpali will tantalize your taste buds.
Jump to:
This Khasta Namak Pare is a must have Diwali snack but is enjoyed by most all the year through as it is absolutely irresistible. So easy to make this Nimki / Mathri is a perfect evening snack to munch on. Learn how to make Lachaa Namak Pare / Jeera Para in a quick video below.
Quick, easy to follow video with step-by-step instructions of How to make Layered Namak Para:
What is Namak Para?
Namak para is a delicious Indian snack made from a simple mix of flour, spices, and seasonings. It is often enjoyed with a steaming cup of chai or as a standalone treat.
What distinguishes layered namak para from normal namak para is its unique texture - a satisfying crunch that reveals multiple delicate layers with every bite.
If you've ever wondered how to achieve that perfect flakiness with layers that practically melt in your mouth, you are in for a treat! In this blog post, we will explore the tips and techniques to help you achieve the perfect layers.
The Secret to Perfectly Flaky Layered Namak Para
Perfecting this Diwali Faral (दिवाळी फराळ) involves understanding the steps that contribute to its signature flakiness. The unique texture of Layered Namak Para is created by rolling out and layering the dough with oil and flour, folding it multiple times to create layers, shaping it into desired shape, cutting it into thin pieces, and then deep-frying to a beautiful golden brown color which gives it a flaky texture.
Crafting the Perfect Dough
The foundation of an exceptional namak para starts with the dough. Here’s how to get it right:
Choose Your Flour Wisely: Use plain flour (maida) for a light texture.
Add Flavor: Mix in salt, black pepper (kali mirch) powder for spiciness, ajwain (carom seeds) for aromatic, sharp and pungent flavor and cumin seeds (jeera) for a warm, earthy, and savory base.
Add Semolina (Rava/Suji): It gives a firm, lasting crunch and improves overall texture of namak para. It adds a brittle snap to shankapara and prevents it from turning out dense, chewy, or soft. Its coarse grains break up the tight gluten network of the refined flour (maida), creating a slightly sandy, melt-in-the-mouth texture rather than a heavy one. Semolina also absorbs less oil during the deep-frying helping the namak para feel lighter and drier to the touch.
Explore Recipes by Ingredients here
Secret to Flakiness: The magic ingredient is hot oil. Incorporate it into the flour by rubbing it with both your hands until you can easily make a rough ball with the mixture (as shown in video). This step is crucial as it creates the air pockets that make the layers light and flaky.
Pro Tip:
Crush ajwain (carom seeds) by rubbing between your hands before adding to the bowl to release its oils and amplifying its aroma.
Use hot oil ONLY. It should bubble slightly when added to the flour. Use spatula to first mix it in, then when cool enough to handle use your hands.
Knead a stiff dough, it will significantly reduce oil absorption during frying and increase the crispiness, flakiness, and shelf life of namak para.
Let the dough rest for 30 minutes. This allows the gluten to relax, making it easier to roll out.
Mastering Rolling and Layering Techniques
With your dough ready, it is time to roll it out and create those gorgeous layers:
Divide the dough into 2 equal sections.
Roll each section into a thin roti / chapati
Brush each rolled layer with oil. This adds flavor and an essential layer of fat.
Sprinkle some plain flour (maida) and fold multiple times until it converts into a long rectangle (as shown in the video), each time brushing some oil and sprinkling some plain flour (maida).
Then cut into thin strips. The cutting technique is vital. Make sure your cuts are uniform; this helps the pieces puff up and fry evenly.
Achieving Frying Perfection
Frying is where the magic truly happens. Here’s how to ensure your namak para comes out perfectly:
Oil Temperature: Use a deep pan or kadai. Heat the oil on low heat till it becomes medium hot. To check if the oil is ready, drop a tiny piece of dough into it. It should sink and then rise to the surface with an active sizzle without browning instantly. Frying before oil turns hot enough will cause namak paras to absorb excess oil and prevent them from becoming light and crispy. Frying on high heat will brown the namak paras quickly on the outside while leaving them raw and uncooked inside and they might turn soft after cooling.
Fry Like a Pro: Carefully add a few pieces at a time. Do not overcrowd the pan. Fry whilst gently turning them occasionally, until they turn crisp and reach a beautiful golden hue. Do not fry till the color becomes very dark as the color of salted shankarpalis will continue to darken as they cool down.
Drain Excess Oil: Once done drain the oil and place them on paper towels to absorb any leftover grease. Let the Khasta Namak Paras cool down completely before serving or storing in an airtight container.
Crispy, Flaky Layered Namak Pare are ready to enjoy. They are not just a snack but a
celebration of texture and taste. By mastering the techniques of dough preparation, layering, and frying, you can easily make these salty treats at home.
Whether you are craving a savory snack or looking to impress guests, you now hold the secret to perfect layered namak para. So, gather your rolling pin and ingredients and whip up these flaky delights. Happy snacking!
Measurements for all OvalShelf Recipes:
1 Cup = 250ml , 1 TBSP = 15ml, 1 tsp = 5ml
Check out the Recipe Card below.
Check out some other OvalShelf’s Plain Flour (Maida) Recipes like:
Search Recipes by:
Course | Ingredients | Cuisine | Diet | Method | Special Categories
Here are other OvalShelf’s Breakfast / Snacks and Festive recipes.
Some OvalShelf’s quick and easy recipes that you will really love are:
Check out OvalShelf’s collection of Veg recipes.
Some trending OvalShelf recipes:
Recipe Card for Layered Namak Para:
Latest OvalShelf recipes:
♥ We LOVE hearing from you ♥
If you have tried this recipe, please do share your food photo with us. Mention @ovalshelf or use hashtag #ovalshelf on Facebook, Instagram or Twitter. Thank you.
Subscribe to our YouTube Channel
Click here to Subscribe to OvalShelf's YouTube Channel to get all our quick, precise and simple video recipes. YouTube subscription is FREE.
Comments