Traditional Namkeen · Handmade · Pure Ghee
Namakpare | Traditional Crispy Snack – 200 gms
नमकपारे — कुरकुरे, नमकीन, घर जैसा स्वाद
₹129.00
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Refined Flour, Semolina, Pink Salt, Black Pepper, Groundnut Oil
“Namakpare – festival wala namkeen jo roz bhi accha lagta hai.”
Our Namakpare is made from maida kneaded with salt, ajwain and generous moyan (fat in the dough for flakiness), rolled and cut into diamond shapes by hand, then slow-fried at medium-low heat for the characteristic light, flaky crunch. Festival food that works every day.
Namakpare is the most traditional festival namkeen in North Indian homes – made every Diwali, Holi and wedding season. Our version uses the same careful preparation with proper moyan proportion and slow frying that gives authentic namakpare its distinctive crunch.
What is Namakpare?
A traditional North Indian savoury snack made from maida, salt and ajwain, cut into diamond shapes and deep-fried. The characteristic light, flaky crunch comes from the high proportion of fat (moyan) worked into the dough before frying. A staple of festival food across UP, Rajasthan, MP and Delhi.
How long does it stay crispy?
1 to 2 months in an airtight container stored in a cool dry place. Namakpare has one of the longest shelf lives among namkeen because the low moisture content and high fat content together keep it stable. The key is avoiding any moisture contact after opening.
| Product Name | Namakpare (Traditional Festival Namkeen) |
| Also Known As | Nimki, Namak Para |
| Style | Traditional North Indian, Festival Snack |
| Net Weight | 200g |
| Shelf Life | 2 months sealed |
| After Opening | 3 to 4 weeks in airtight container |
| Storage | Cool dry place. Keep fully sealed. |
| Preservatives | None |
| Artificial Colours | None |
| Spice Level | Very Mild - salt and ajwain only |
| Allergens | Contains wheat (gluten) |
| Made By | Banarasi women artisans, Varanasi, UP |
| Packaging | Sealed food-grade pack |
Sourced from Varanasi and UP farms. No synthetic additives, no hidden chemicals.
Maida (Refined Wheat Flour)
UP
Base flour for the light, flaky texture characteristic of namakpare.
Ajwain (Carom Seeds)
UP
The essential flavour in namakpare. Sharp, aromatic, digestive.
Moyan (Fat in Dough)
India
High proportion of fat kneaded into dough gives the flaky, light crunch.
Salt
Food grade
Simple savoury seasoning.
Oil
India
Deep frying medium at low-medium heat for slow, even cook.
With Chai
The most natural pairing. Namakpare and tea at any time of day.
Festival Platter
Traditional Diwali and Holi offering. Mix with mathri and mithai.
With Dips
Excellent with hummus, yogurt dip or any soft cheese.
Gift Box Filler
A traditional component of any handmade namkeen gift assortment.
Travel Snack
Long shelf life, light and non-messy. Good for journeys.
Desk Snack
Light, clean crunch without strong smell or mess.
Pro tip
Layer namakpare in a small box with a mix of other namkeen for an impromptu Diwali gift that feels genuinely homemade and thoughtful.
Storage tip
Keep fully sealed after opening and away from any moisture. Namakpare can stay crispy for weeks after opening if stored properly in a dry airtight container.
Namakpare is the festival namkeen that most North Indian households miss most when they are living away from home. The characteristic light flaky crunch depends entirely on the moyan (fat in dough) proportion and the slow medium-low frying. Rush either and you get a dense oily result. Our moyan ratio and slow frying produce the authentic light crunch. Pronounced real ajwain flavour throughout. Long shelf life without any preservatives - the low moisture and fat content are sufficient.
| What we are comparing | Salteen | Typical commercial brand |
|---|---|---|
| Shelf life (natural) | Up to 2 months naturally due to low moisture and proper fat ratio. No preservatives needed. | Often uses preservatives to extend beyond natural shelf life. |
| Oil or fat used | Kacchi ghani cold-pressed mustard oil or pure groundnut oil. Own farm, Varanasi. | Refined oil, mixed oils or palm oil. Source rarely disclosed. |
| Preservatives | Zero. None at all. | Sodium benzoate, potassium sorbate or similar synthetic preservatives. |
| Who makes it | Banarasi women artisans in Varanasi, UP. Small batches every season. | Factory workers, often outside the region named on the label. |
| Artificial colour | None. Colour comes from natural ingredients only. | Often added for visual consistency across batches. |
| Batch size | Small seasonal batches. Made fresh every year. | Mass-produced year-round from pre-processed or stored base material. |
| Satisfaction guarantee | Order not right? Full replacement or refund within 7 days. No questions. | Varies - many brands do not offer returns on food products. |
Small batch, every season
Fresh every season when ingredients are at their best. Not from a warehouse sitting for months.
Women-made in Varanasi
Every product prepared by Banarasi women artisans. Not a marketing point - just the truth.
100% satisfaction guarantee
Order not right? Contact within 7 days. Full replacement or refund, no questions.
Made in Varanasi. Delivered across India. Traditional hands, modern logistics.
Frequently Asked Questions
THE PROCESS
Namakpare — The Original Festival Namkeen
Made for Diwali, eaten all year. Simple diamond-cut maida snack, made right.
-
Knead Maida Dough
Maida kneaded with salt, ajwain and generous moyan (fat) for flakiness
-
Rest the Dough
Rested 20-30 minutes for gluten relaxation
-
Roll & Cut
Rolled to medium thickness, cut in diamond shapes by hand
-
Fry Slowly
Fried at low-medium heat for long time — full cook without browning too fast
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Drain & Cool
Completely drained and cooled before sealing
Loved by Families Across India
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