Oct 27, 2023 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.
Ingredients
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
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.
Storage
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.
title: “Chilli Cheese Namak Para " ShowToc: true date: “2024-10-08” author: “Rebecca Gray”
Oct 27, 2023 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.
Ingredients
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
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.
Storage
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.
