Chilli Cheese Namak Para
Oct 27, 2023
Crispy Chilli Cheese Namak Para are flavored with crushed chili flakes and cheddar cheese and make a delightful tea time snack. These are highly addictive!
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Give the regular namak para a cheesy and spicy twist with these Chilli Cheese Namak Para! Homemade snacks are a must for Diwali and namak para is something that I always make for the festive season (or even otherwise). This time around I added chili flakes and cheese to give them a fun twist.
These are flavored with crushed red chili flakes and cheddar cheese and you can either deep fry them or air fry them. These are highly addictive and require only a handful of ingredients. Word of caution though- you won’t be able to stop munching on these!
I don’t ever remember a Diwali or Holi when mom didn’t make namak pare at home. These along with khurma, besan ladoo were a staple. Rest of the mithais and snacks could be store-bought but she always made these at home.
And while she flavored her namak para with just salt, pepper and ajwain (carom seeds), I flavored mine with chilli and cheese. The combination works really well in this crispy and flaky snack and goes so well with a cup of chai.
All purpose flour: I like using all purpose flour (maida) for this recipe. They turn out light and flaky with all purpose flour. You can use whole wheat but they will be denser.
Spices: to add spiciness to this namak para, I added crushed red chili flakes and Kashmiri red chili powder (mainly for color). Do not replace the Kashmiri red chili powder with regular red chili powder else this will become too hot.
Cheese: I have used medium cheddar for this recipe, you can also use mild. Make sure to grate your own block of cheese and then use in the recipe.
How to Make Chilli Cheese Namak Para
- To a large bowl or plate, add 2 cups of all purpose flour (260 grams), 2 tablespoons of sooji (28 grams) and 3/4 teaspoon salt.
- Then add 1/2 to 3/4 teaspoon crushed red chili flakes. Adjust spice levels to taste, add only 1/2 teaspoon to keep it on the less spicy side. Also add 1/2 teaspoon Kashmiri red chili powder. This powder is not hot and is used mainly for color. Don’t add regular red chili powder here else the namak para will become too spicy.
- Add 1 cup grated cheddar cheese (60 grams). I used medium cheddar and grated the cheese myself rather than using pre-shredded cheese. I would recommend you do the same.
- Mix the cheese and everything else using your hands.
- Add 3 tablespoons of melted ghee to the mixture now.
- Start rubbing the ghee into the flour by rubbing the flour mix between your palms. Do this for 2 minutes so that the ghee mixes in well with the flour. This step is important for flaky namak para.
- Take some portion of the flour and press it between your palm, if it holds its shape then it means the ghee was enough and was well incorporated in the flour.
- Now, start adding water little by little to bring the dough together.
- Knead to a smooth dough.
- I needed around 1/2 cup of water but the amount can vary depending on the quality of flour being used.
- Cover the dough with a damp cloth or paper towel and let it rest for 30 to 45 minutes.
- Once the dough has rested, give it a quick knead and divide it into 2 parts. Start rolling one part with a rolling pin and roll into 1/6 inch thickness. Keep the remaining unrolled dough covered else it will dry out.
- Cut the rolled dough into diamond shape or you can even cut them into squares or rectangles. To cut into diamond shape, first cut the rolled dough lengthwise and then diagonally.
- I cut them 1/6th-inch thick. Using a rolling pin with thickness rings helps in keeping the thickness similar. Keep them covered with a cloth until you are ready to fry them.
- Roll and cut all the dough similarly. Heat oil in a kadai on low heat (2 inches of oil).
- Once the oil is hot, drop the namak para into the kadai. Fry on low heat until they are golden brown in color. If you fry them on high heat they will not be crispy. Once fried, take them on a plate or baking tray lined with a paper towel to soak any excess oil. Fry the remaining batches similarly.
Air Fryer Instructions
Once you have rolled the namak para, preheat your air fryer according to the manufacturer’s instructions. Arrange the cut namak para in a single layer in your air fryer and then spray with an oil spray or brush with oil.
Air fry ay 370 F for 10 to 12 minutes or until golden brown in color. You would need to air fry in batches since you need to place them in a single layer. Keep an eye after around 8 minutes since every air fryer is different.
Let the chilli cheese namak para cool completely and then store in an airtight container at room temperature. They will be good for 10 days to 2 weeks.
Using Whole Wheat Flour
You can use atta (whole wheat flour) in this recipe however the namak para would be denser and not as light as it is with all purpose flour.
Manali’s Expert Tips
- Remember to fry the chilli cheese namak para on low heat. If you fry them on high heat, they won’t be crispy. Keep the heat to low while frying them.
- I recommend getting a block of cheddar cheese and then grating it to use in this recipe rather than getting pre-shredded packaged cheese. It just tastes better this way.
- You can use mild, medium or sharp cheddar for this recipe but I personally think medium works the best.
- Store them in an airtight container to maintain freshness of the snack.
- You can either deep fry or air fry these, the main difference is that while both are crispy, the deep fried ones are more flaky.
- Keep the unrolled dough covered at all times else it will dry out. If you have cut the namak para and the oil is not yet ready to fry, keep them covered as well until ready to fry.
Chilli Cheese Namak Parra
- 2 cups all purpose flour 260 grams
- 2 tablespoons sooji semolina, 28 grams
- ¾ teaspoon salt
- ½-¾ teaspoon red chili flakes use ½ teaspoon for a less spicy version
- ½ teaspoon Kashmiri red chili powder don't replace with regular chili powder
- 1 cup cheddar cheese 60 grams, I used medium cheddar
- 3 tablespoons ghee melted
- water to knead, around ½ cup
- oil to fry
- Add all purpose flour, sooji, salt and crushed red chili flakes to a large bowl. Also add the Kashmiri red chili powder. Then grate the cheddar cheese and add that to the flour mix and mix everything with your hands.
- Then add melted ghee and incorporate the ghee into the flour rubbing the flour mix between your palms. Do this for 2 minutes so that the ghee mixes in well with the flour. This step is important for flaky namak para. Take some portion of the flour and press it between your palm, if it holds its shape then it means the ghee was enough and was well incorporated in the flour.
- Then add water and knead to a smooth dough. I needed around 1/2 cup water to bring the dough together. Cover with a cloth and let the dough rest for 30 minutes.
- Once the dough has rested, divide it into 2 parts. Then roll the dough to 1/6th inch on a thickness using a rolling pin. Keep the remaining unrolled dough covered else it will dry out.
- Cut the rolled dough into diamond shape or whatever shape you want. Keep them covered with a cloth until you are ready to fry them. Roll and cut all the dough similarly.
- To deep fry, heat around 2-inches of oil in a kadai on low heat. Once the oil is hot, drop the namak para into the kadai. Fry on low heat until they are golden brown in color and crisp. Do not fry on high heat else they will not turn out crispy.
- Once fried, take them on a plate lined with a paper towel to soak any excess oil. Fry the remaining batches similarly. Cool completely and then store in an airtight container.
Air Fry Instructions
- Preheat your air fryer according to the manufacturer's instructions. Arrange the namak para in a single layer and spray with an oil spray. Air fry at 370 F degrees for 10 to 12 minutes. Keep an eye after 8 minutes as every air fryer is different. Air Fry in batches as they need to be arranged in a single layer. Cool and then store in an airtight container.
- Fry on low heat else the namak para won’t turn our crispy.
- Grate your own cheese instead of buying shredded cheese for best results.
- Don’t replace the Kashmiri red chili powder with regular chili powder else these will turn out very spicy.
Nutrition information is automatically calculated, so should only be used as an approximation.