The dish

Namak Pare — what you need to know

Namak pare are North India's essential Diwali savoury snack — diamond-shaped fried biscuits of maida spiced with ajwain (carom seeds) and black pepper. They are the savoury counterpart to the sweet shankarpali. The ajwain must be lightly crushed before adding — crushing releases the thymol compound that gives namak pare their characteristic flavour.

🍽

What you need

Ingredients

Namak Pare

Main

2 cupsmaida
3 tbspoil or ghee
1 tspajwain lightly crushed
½ tspblack pepper coarsely ground
½ tspcumin seeds
Saltto taste
Waterto bind — firm dough
Oilfor frying

🔥

Method

How to make it — step by step

Step 1

Make firm dough with ajwain

⚡ Crush ajwain first

Mix maida, oil, ajwain, pepper, cumin and salt. Rub fat in thoroughly. Add water gradually for a firm dough. Rest 15 minutes.

🔬The Science

Lightly crushing ajwain before adding releases thymol — the primary aromatic compound. Whole uncrushed ajwain has lower flavour impact because the seed coat limits diffusion. The firm dough ensures crispiness; oil coating prevents gluten.

Step 2

Roll, cut and fry at 160°C

⚡ 160°C⏱ 5 min

Roll 4mm thick. Cut into diamonds. Deep fry at 160°C for 4–5 minutes turning regularly until golden.

🔬The Science

160°C for savoury namak pare (versus 170°C for murukku) because the maida-based dough is denser and needs slightly lower temperature for even heat penetration.

⚠️Common mistakes to avoid

Crush ajwain before adding — Whole seeds have less flavour impact.
Firm dough — Soft dough = oily, not crispy.