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All purpose flour (maida): the traditional namak para is made with plain flour aka maida. Using maida makes the namak para lighter. You can make them with atta (whole wheat flour) to make them healthier. Or even replace 50% of the all purpose flour with atta. You can even add oats to the dough and make Oats Namak Pare. This namak para recipe uses just plain flour.
Spices: I like flavoring the namak para with ajwain (carom seeds), this is an absolute must. You can also add some black pepper or kasuri methi for flavor. And of course you have to add salt, that is non-negotiable.
4- Mix the ghee into the flour by rubbing it between your palms. Do this for 2 minutes until the flour mixture resembles crumbs. This will ensure that the ghee is well incorporated into the flour and your namak para is flaky.
11- Using a sharp knife, cut the dough into diamond cut/shape by cutting vertically first and then cutting horizontally at an angle. You can also cut them into square or rectangle shapes but diamond shape is more popular with namak para.
Then place the namak para into your air fryer in a single layer. You will need to air fry in batches depending on the size of your air fryer. Spray the namak pare with an oil spray and air fry at 370 F for 10 to 12 minutes in a single later. Air fry all the batches similarly. Every air fryer is different so keep an eye after 8 minutes.
The difference I find between deep fried namak para and air fried namak para is in the texture. They both are crispy but the deep fried ones are more flaky. The air fried ones are just plain crispy (but good nonetheless).
If you wish, you can replace the plain flour with atta (whole wheat flour) in this recipe. The resulting whole wheat namak para are heavier in texture than the traditional ones made with maida. You would also need more water in the dough if you are replacing all the flour with maida. Since whole wheat flour absorbs more water, you will need more water to bring the dough together.
And why stick to the same old Diwali farsan every year? Add Chakli, namak para and even Butter murukku and Mathri to your Diwali menu list and watch the compliments roll in.
While shankarpali is the sweet biscuit, namak pare is its savory twin. One is made with maida or whole wheat flour, sugar syrup and cardamom. The other contains plain flour or whole wheat flour, chili powder, pepper powder and ajwain.
9. Heat oil in a kadai on a medium heat. To test if the oil is medium hot, drop a piece of dough into the hot oil. If it sinks and rises up slowly, the oil is perfect for frying. If the oil is very hot, namak para will remain uncooked and burn easily.
Hi Meghna,
The amount of water to use depends on the kind of wheat flour. The flour I used has extra bran added to it. So it takes more water. Here are some tips:
Salt: Add the salt to the flour and mix well. Then take a pinch of this flour and taste it. You should feel it is slightly salty. Salt will reduce a bit after frying. So I usually add slightly on the higher side. How much to use?
again depends on the kind of salt.
Water: Add only as needed. The dough should not be sticky and do not over knead. If the dough is sticky then sprinkle little dry flour and knead. You can prick each of the namak para 1 to 2 times with a fork. This prevents them from puffing up like puris.
Hope these tips help
Beyond the nostalgic, snackable pellets, kala namak makes its bold presence known in chaat masala. The South Asian spice blend is mouth-puckeringly tart and tangy, a favorite on salty snacks and sliced fruit thanks to ingredients like asafetida, chile powder, and amchur. But its signature finger-licking savoriness comes primarily from kala namak.
Sendha namak is highly valued in Ayurveda, a system of alternative medicine originating in India. According to this tradition, rock salts offer numerous health benefits, such as treating colds and coughs, as well as aiding digestion and eyesight (1, 2, 3).
Because sendha namak contains various electrolytes, it may help relieve some muscle cramps and pains. Nonetheless, no studies have specifically examined rock salts for this purpose, and research on electrolytes is mixed.
In particular, using rock salt in place of table salt may lead to iodine deficiency. Iodine, which is commonly added to table salt but not to sendha namak, is an essential nutrient necessary for growth, development, and metabolism (32, 33).
Unlike most table salt, sendha namak is not fortified with iodine. Thus, completely replacing table salt with sendha namak may raise your risk of iodine deficiency. You should likewise be sure to consume rock salt in moderation.
Kala namak brings something unequaled to both traditional Indian dishes and more familiar fare. Sweet chutneys take on a quality of roundedness when spiced with kala namak. Chaat masala, a spice mix used to enhance fried street food (chaat) and fruit salad are traditionally salted with kala namak alongside ingredients like coriander, ginger, chili powder, and cumin. Jal Jeera is a refreshing, minty spicy-sweet summertime drink that calls for kala namak.
And as you read on, you will discover on why you need to embrace this black salt or Kala namak, Saindhav Meeth in Marathi, Intuppu in Tamil, Nalla Uppu in Telugu, Karutha Uppu in Malayalam as they call it in many languages of India and make a space for it in your kitchen cabinet.
Worldwide, black salt is also popular with other names like Kala noon, Himalayan rock salt, sulemani namak, pada loon, Indian volcanic rock salt, Saindhava Lavanam. According to the food experts, it is in fact a condiment, with large concentrations of sodium chloride and other several components, responsible for its colour and smell. Owing to the presence of Greigite, a type of mineral, this salt exudes dark brown to deep purple in colour while in the form of translucent crystals but turns to purple or pink when ground into powder. It is not black in colour, in its original form.
The composition of this Kala namak is quite unique. Besides the presence of sodium chloride in larger amounts, this salt also possesses impurities of sodium sulphate, sodium bisulphate, sodium bisulphite, sodium sulphide, iron sulphide and hydrogen sulphide in traceable amounts.
Kala namak works as an amazing remedy for those suffering from digestive issues. It stimulates the production of bile juices in the liver and in turn helps the body to absorb fat-soluble vitamins in the small intestine. The bile juices also aid in digestion and reduce flatulence. Also Read: Indigestion: Best Home Remedies To Treat Your Stomach Woes Naturally
Ayurvedic practitioners recommend substituting black salt with regular free-flowing salt, to bring down heartburn. Kala namak restricts the acid levels and reduces reflux and other symptoms associated with Gastroesophageal Reflux Disease (GERD).
Owing to the presence of various natural minerals, regular consumption of black salt will show significant improvement in the levels of iron. Doctors recommend substituting regular salt with Kala namak to fight anaemia. However, if you are planning to add it to the diet of a child, check with your doctor first.
Black salt is your wonder ingredient for clearing clogged pores, all thanks to its granular texture. Regular usage of kala namak aids in cleansing the skin from deep within by clearing away the dirt and unclog pores. If you have oily skin, make Kala namak a regular ingredient in your beauty regimen, for not only achieving that glowing skin but also for improving blood circulation. However, grind black salt into fine powder before using it on skin, for avoiding abrasions.
Though black salt is safe, like any other ingredient it needs to be used in the right amounts. Owing to the presence of fluoride and other chemicals, excess consumption of this salt may lead to stomach infections, thyroid dysfunction, dental cavities. If you are a blood pressure patient, talk to your doctor if black salt is recommended for you. Studies reveal that regular intake of Kala namak can eventually lead to the formation of kidney stones, a painful condition that obstructs the flow of urine.
Kala namak or black salt is a commercially manufactured edible component that is made from the Himalayan salt. The salt crystals found in the halite mines of the Himalayan region are burnt in high temperatures and later mixed with few Indian herbs to give it therapeutic properties. Kala namak is an amazing laxative and helps in combating various digestive issues. A hot massage with black salt serves as a muscle relaxant and reduces bone inflammation. It is used extensively in Indian chat items for its unique taste and flavour. However, excess consumption of this salt can cause elevated blood pressure and various cardiac issues.
Project NAMAK (namak = salt in the Persian language) is free association of geologists and speleologists who are cooperating on exploration and research of the unique salt caves and salt karst in Iran. The research is jointly held by Charles University in Prague, Czech Academy of Sciences and Shiraz University with a contribution of persons from the private sphere.
Also known as black salt, kala namak is used in Southeast Asian cooking, including in Indian chaat and other savory snacks. Its sulfurous odor and flavor makes it a frequent ingredient in vegan "egg" dishes, too.
As such, World Health Organisation (WHO) recommends limiting your consumption of salt to fewer than 5 grams per day. Apart from reducing your salt consumption, many also suggest replacing regular table salt with sendha namak or Himalayan pink salt.
Fragrantly seasoned with a spice mix of cumin (jeera), coriander (dhania) and carom (ajwain), this crunchy savoury perfectly complements all Indian sweets platters. In north India, namak para is also packed into takeaway boxes for visiting family at weddings, as it stays fresh for long and is great to carry when travelling.
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