Namak Pare Recipe, How to make Namak Para Recipe

Namak Pare is very easy snack recipe. Namak Pare is also called mathri in North-India. It is a crunchy savoury snack. It is an easy recipe to make and excellent tea time snacks and are also made during festive occasions.

I gave a new name as "Crispy Salty Crackers" because they are crispy in taste and salty also and when we bite it, their sound is also cracking in mouth :D :)

It is fried savoury snacks that can be made up of all-purpose flour, suji and other ingredients. I saw so many of them, they used baking soda in namak pare, for fluffiness, I didn't use baking soda... always trying to avoid soda in cooking, as cooking soda is not good for our health.

I am eating namak pare from since my childhood time and I like it very much and a very good tea time snacks also. It is very famous snack prepared during festival time also.

You can make namak para in bulk and store them in air tight container and enjoy them with tea for next few weeks. You can make end number of namkeen's recipe at home then do check Poha chivda, Gujarati ghathia , besan sev and many more..

Let's start to make this easy and quick recipe with simple step-by-step process.

Ingredients :

All-purpose flour (maida) - 1 cup
Thin Sooji (Rava/ semolina) - 2 tbsp
Ajwain (Thymol seeds) - 1 tbsp
Salt to taste
Oil - 2 tbsp
Warm water to stiff the dough

Preparation Method :

1. Take all purpose flour, coarse sooji, salt and carom seeds in a bowl. Mix well.

2. Add oil and rub it with flour mixture and it will resemble crumbly texture. Now add little warm  water at a time and knead into a stiff dough. Keep the dough aside for 15 minutes. 
3. Shape the dough into a ball and Roll it out into approx 1/4 -inch thick circle having about 7-8 inch diameter. Now, cut it vertically into 1-inch wide strips with knife. Cut them into halves by cutting it horizontally from the middle. ( Make multiple small sized long pricks using knife)

4. Heat oil in a kadai over medium flame. When oil is medium hot (make sure it is not smoking hot), deep fry over low flame until light golden brown and crispy from both sides. Flip once in between to fry both the sides evenly.

5. Drain them with slotted spoon and transfer over paper napkin in a plate. Repeat the process for remaining strips. Cool them to a room temperature and store in an airtight container. Consume them within 2-weeks.

6. Enjoy crispy namak para with tea or sweets of choice or by itself.

Happy Cooking & Enjoy :)


  1. Yummy Namak Pare. I always associate this with fond childhood memories, summer holidays, loads of cousin and dadi's mammoth dish filled with piping hot Namak pares and how impatient we all used to get to get our handful while dadi would shoo us away saying it's too hot to hold. Lovely dear. Comes in handy for impromtu guests.

    1. Thank you so much dear Piyali, very true some food are directly connected with our childhood story is just same like you dear, we all cousins are eagerly waiting for our summer holidays and my dadu makes these types of snacks for us :)

  2. Perfect tea time snack :)Yummmy

  3. My mouth is watering, what a delicious and comforting snack! By the way what are thymol seeds? Is there a substitute? Thanks!

    1. Hey Georgina, Thymol seeds are also called carom seeds. They are used to enhance the taste of fried breads, Indian flour-based snacks. Best Substitute of Thymol seeds u can use dried thyme..Thank you so much dear for this lovely comment :)