Namakpaare | Short Crust Pastry

It wasn’t long ago that I posted mathri here on this blog, today I decided to post the another goody from the same family.



This is more or less similar to the earlier recipe with only the cutting process is different. I personally prefer namakpaare over mathri. Any reason, no! just preference. :)



2 dozens of namakpaare Conversion Chart Print



½ cup of all purpose flour
½ tablespoon of semolina
¼ teaspoon of carom seeds
1 tablespoon of ghee (clarified butter)
salt to taste
oil for frying


1.In a large bowl, mix flour, semolina, salt & carom seeds. Add ghee & mix gently. Now hold the flour in your fist, if it forms a loose clump, then the amount of ghee is fine, if it doesn't then add a bit more ghee. Using water knead the dough. The dough should be slightly hard to touch. Wrap in a wet muslin cloth & keep it aside for 1/2 hour.
2.Form 2-3 balls with the dough. Roll these balls using a rolling pin about 5mm thick. With a knife, cut across the rolled sheet in any shape or size you like. We usually make cuts along the diameter & further smaller cuts to get bite sized namakpaares.
3.Heat oil in a big wok, fry these paares till golden brown. Enjoy warm with tea or coffee or pickle. :) It will store well in air-tight container at room temp for several days.


Delicious snacks for a cup of tea or muchies for kids.


  • Love the pics…planning to pick uo some new equipmentto make my food as good looking

    • Thanks a ton Shalini. I am glad you like them :)

  • Namakpaare looks delicious.Nice shot.

  • is namakpare and nimki the same ?

    • No idea Anindya. Though I have heard few people call it ‘shankarpaara’ in Maharashtra.

  • Deepali, your pictures are mind blowing as usual. The namak pare sound delicious. I should try my hand at them. :)

    • Thank you Anjana. You should try these, they really are worth the calories. :)