Suji Ke Namak Pare Recipe | Crispy Semolina Salt Crispies with detailed photo recipe. Sooji Namak Pare, also known as Suji Namak Pare is a popular snack in India. It is made from sooji (semolina), flour, ghee, and spices, and is typically fried until crispy. The snack is often served as an appetizer or a tea-time snack and can be enjoyed with a cup of chai or coffee. Namak Pare is also popular during festivals like Diwali and Holi and can be found in most Indian sweet shops and street-side vendors.


Suji Ke Namak Pare Recipe | Crispy Semolina Salt Crispies with step-by-step photo recipe. Sooji Namak Pare is a popular snack in North India. They are typically made from plain flour or wheat flour also known as maida or atta, and are seasoned with salt and spices. They are usually deep-fried and have a crispy texture and savory taste. Namak Pare can be served as a snack or as an accompaniment to tea or coffee. They are also often served as a snack at Indian festivals and celebrations.

I have posted the traditional recipe of namak pare using wheat and plain flour. Using these flours, yields a crisp and crunchy textured namak pare. However, we all have concerns about using maida due to its indigestion and filling nature. Hence, I was getting a lot of emails for an alternate version from my readers. Sooji or semolina is the best alternate version and also yields a crisp namak pare. Moreover, I have fried these using oil, which is the preferred way, but you may also use the oven to bake these. I personally feel snacks get crispier and tastier when deep-fried, but baking in the oven can be a healthy option. Do try this variant of namak pare using semolina and serve it for different occasions with your friends and family.

Suji Ke Namak Pare Recipe | Crispy Semolina Salt Crispies

Furthermore, some more related and important tips, suggestions, and variants to the suji ke namak pare recipe. Firstly, To get the best texture, I would recommend using sooji (semolina flour). The finished product will be heavier and dense if the semolina is coarse. In addition, ensure all the ingredients are distributed evenly by thoroughly combining the dough. Secondly, for crispier Namak Pare, roll out the dough as thinly as possible, yet make sure it will hold its shape. Avoid crowding the pan when frying the Namak Pare in heated oil over medium-high heat. Fry till crispy and golden. Lastly, if preferred, add more salt or additional spices to the Namak Pare before serving. To keep their crispness, Namak Pare should be kept after cooling in an airtight container.

Finally, do visit my other detailed Snacks Recipes Collection with this post of suji ke namak pare recipe. It mainly includes my other related recipes like Vermicelli Vada Recipe, Soya Roast Recipe, Sev Recipe 2 Ways, Suji Potato Bites Recipe, Crispy Bhindi Popcorn Recipe, Ginger Candy Recipe, Cornflakes Mixture Recipe, Aloo Mixture Recipe, Kaju Chakli Recipe, Instant Chakli Recipe. Further to these, I would also like to add some more related recipe categories like,

Recipe Card for Crispy Semolina Salt Crispies:

Crispy Semolina Salt Crispies

Suji Ke Namak Pare Recipe | Crispy Semolina Salt Crispies

Easy Suji Ke Namak Pare Recipe | Crispy Semolina Salt Crispies


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  • firstly, in a mixer jar take 2 cup rava and grind to a fine powder.
  • transfer the powdered rava to a large bowl.
  • add ½ tsp ajwain, 1 tsp cumin, 1 tsp salt, 2 tsp sugar, and 2 tbsp ghee.
  • crumble and mix well making sure everything is well combined.
  • now add water as required and start to knead the dough.
  • add water in small batches as rava absorbs more water.
  • prepare a smooth and soft dough.
  • rest the dough for at least 20 minutes.
  • now pinch a ball-sized dough and dust it with flour.
  • roll them into round / square shape making slightly thick than chapathi.
  • take a knife / pizza cutter and cut them into diamond shape.
  • drop the namak pare into the hot oil. or bake in preheated oven at 180-degree celsius for 15-20 minutes.
  • flip it over so that it cooks on both sides.
  • fry them to nice golden brown on low-medium flame. drain them on a kitchen towel to remove excess oil.
  • finally, allow suji namak pare to cool to room temperature and store them into an airtight container.


Calories: 1515kcalCarbohydrates: 253gProtein: 43gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 77mgSodium: 2333mgPotassium: 658mgFiber: 14gSugar: 8gVitamin A: 25IUVitamin C: 0.1mgCalcium: 77mgIron: 16mg


How to make suji ke namak pare with step-by-step photo:

  1. firstly, in a mixer jar take 2 cup rava and grind it to a fine powder.
  2. transfer the powdered rava to a large bowl.
  3. add ½ tsp ajwain, 1 tsp cumin, 1 tsp salt, 2 tsp sugar, and 2 tbsp ghee.
  4. crumble and mix well making sure everything is well combined.
  5. now add water as required and start to knead the dough.
  6. add water in small batches as rava absorbs more water.
  7. prepare a smooth and soft dough.
  8. rest the dough for at least 20 minutes.
  9. now pinch a ball-sized dough and dust it with flour.
  10. roll them into round / square shape making slightly thick than chapathi.
  11. take a knife / pizza cutter and cut them into diamond shape.
  12. drop the namak pare into the hot oil. or bake in preheated oven at 180-degree celsius for 15-20 minutes.
  13. flip it over so that it cooks on both sides.
  14. fry them to nice golden brown on low-medium flame. drain them on a kitchen towel to remove excess oil.
  15. finally, allow suji namak pare to cool to room temperature and store them into an airtight container.Suji Ke Namak Pare Recipe | Crispy Semolina Salt Crispies

Notes:

  • firstly, make sure to grind the rava to fine powder, else it will be difficult to knead the dough.
  • also, deep fry on medium flame to cook the nama para from inside.
  • additionally, adding sugar gives a nice golden color to the para.
  • finally, suji namak para recipe stays crispy for a month.

FAQ’s:

Q: What are Sooji Namak Pare?

A: Sooji Namak Pare, also known as semolina flour or sooji crisps, are a common snack in India that are seasoned with salt and spices. They typically have a crispy texture and savoury flavour from deep-frying.

Q: What are the difference between Sooji Namak Pare and other types of Namak Pare?

A: While other varieties of Namak Pare may be produced with different types of flour, such as wheat flour or besan(gram flour), Sooji Namak Pare are made using semolina flour.

Q: Can I make Sooji Namak Pare without deep-frying?

A: You can bake the Namak Pare for 15 minutes or until golden brown in an oven set to 180 degrees Celsius.

Q: How do I store Sooji Namak Pare?

A: To keep Namak Pare crisp after cooling, store them in an airtight container.

Q: Can I add different spices to the dough for a different taste?

A: To give the dough a new flavour, you can try adding different spices like cumin, black pepper, or ajwain.

Q: Can I make Namak Pare without salt?

A: Salt is used to season Namak Pare, which is why they are called Namak Pare. You can use other seasonings or herbs for salt if you choose.

Q: Can I make Namak Pare without deep-frying?

A: Yes, you can bake them for 15 minutes at 180 degrees Celsius or till they get golden.

Q: Can I make Namak Pare with whole wheat flour instead of sooji?

A: You can experiment using whole wheat flour, but the finished result will have a different texture and flavour. Namak Pare is usually made with sooji.

Q: Can I make Namak Pare in advance?

A: Yes, you can prepare the dough ahead of time and keep it in the fridge for a few days. Before rolling and frying, just be sure to let the dough come to room temperature.

Q: How long do Namak Pare stay fresh?

A: When preserved in an airtight container, Namak Pare will remain tasty for up to a week.

Q: Can I add any other spices to the Namak Pare dough?

A: Yes, you may give the dough a different flavour by adding other spices like cumin, coriander, or black pepper.

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