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nimakpara

Namakpara (Diamonds)

Priyangi Pujara
Namak means salty, so the name of Namakpara itself suggests that salt is one of the key ingredients of this savoury snack. They are shaped like diamonds and hence some people also call them by its shape name. This delicious snack is made of wheat flour, however the flour can be replaced by the refined flour or the two types of flours can be combined in equal quantity. But traditionally, the wheat flour is used which also adds some value from the health perspective.
Apart from salt, there are some other spices that are added in the wheat flour to make this crunchy snack tasty. Every person may have his/her version of the spice mix. Here I am presenting to you my mum's version that I grew up eating.
It is ideal for tea/coffe time, for munching throughout the day , to take with you during a long journey as well as to pack in the breakbox of your child to eat during recess at school. Try and let me know how you like it.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course munching, savory snack, Snack, tea-time snack
Cuisine Indian
Servings 500 grams

Ingredients
  

  • cups wheat flour
  • 3/4 tsp salt
  • 3 tbsp oil
  • 1 tsp chilli powder (adjust quantity as per your taste)
  • 1/2 tsp cumin seeds
  • 1/2 tsp dhanajeera powder
  • 1/4 tsp turmeric powder
  • 2 tsp sugar
  • 3/4 cup water
  • 300 ml oil for frying

Instructions
 

  • Take wheat flour in a bowl. Add all the spices and combine them well.
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  • Add oil and combine again. Make stiff dough using 3/4 cup water. This will make the dough semi stiff which is ideal for namakpara. Cover and keep it aside for at least 15 minutes.
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  • Thenafter, knead it well until it is smooth. make 8 equal size portions from it. Heat oil for frying.
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  • Roll roti/chapati from one portion of the dough that is evenly thick all around. The roti must not be thick or too thin. See the ideal thickness in the picture.
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  • Using a cutter or a knife, make cuts horizontally and vertically to give it diamond like shape.
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  • When the oil is nearly at smoking point, add one diamond at a time in the oil. Reduce heat once all the diamonds are transferred into the oil. Fry on medium to low heat while stirring constantly until they are light brown and they look crispy.
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  • Drain them and take them out of the oil.

Notes

Rolling and frying are the two important secrets of this snack. These techniques do not only help to get the right texture, but also the right taste. Overfried or underfried namakpara do not taste nice at all.
frying :
  1. The oil must be at or nearly at the smoking point at the time of putting the diamonds in it to fry.
  2. Turn the heat medium to low once you've added them all in the oil.
  3. Fry while stirring constantly so they are evenly cooked and evenly crunchy.
  4. Namakpara feel slightly soft when they are very hot. They get crunchy as they cool down in about 5 minutes. If they do not feel crunchy even after cooling down, understand that they were taken out of the oil too early and/or that they were rolled too thick.
  5. Remove from oil when they are light golden. They normally turn slightly dark as they cool down.
If your namakpara looks too flat with no bubbles on it and if they turned brown too quickly, understand that they are rolled too thin. This type does not taste very good.
Some namakpara will puff while frying, but most will not. This is absolutely normal. They are not expected to puff.
Nimakpara
 
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