Spicy Diamond Cuts/ Namak Pare

Namak para, also called as Spicy Diamond cuts is a tasty, easy, crispy, savory deep-fried snack made using maida/all-purpose flour with spices which is common in North India.

It is widely liked by all savory lover’s and kids. Apart from the savory one, there is also a sweet variety in this which is called as sweet shankarpali or sweet diamond cuts. I used to make the sweet one often.

Both wheat flour and maida can be used to make this namak pare. Both yields crunchy snack. The main difference is with the flavor, texture and lightness of the snack. If using wheat flour, add a generous pinch of baking soda to the flour.

Pizza cutter can be used to shape the rolled dough. Store it in an airtight container so that it stays crunchy and crispy for longer!! It is perfect snack for everyday and also for Diwali. I am posting this recipe as a Diwali special. Happy Diwali to all!!

Let us check the recipe now❤


1 cup= 200 ml.

  • Wheat flour/all-purpose flour- 1 cup
  • Ajwain seeds- 1/2 tsp
  • Sesame seeds- 1 tsp
  • Asafoedita powder- a generous pinch
  • Pepper powder- 1/2 tsp
  • Baking soda- generous pinch
  • Hot oil- 1 tbsp
  • Salt- as needed.


Take all the ingredients in a bowl. Add hot oil to it. Adding hot oil to the flour makes it crunchy.
Now mix the flour with oil using your palm.
Add required water little by little to make it a smooth, non-sticky dough. The dough shouldn’t be soft and sticky.
After this consistency, knead it further with fingers to smooth, non-sticky dough.
Smooth, stiff, non-sticky dough is ready.
I made it into two equal balls and rolled to thin. When I was rolling the first ball, I covered the second ball with moist cloth.
Grease the rolling board before rolling.
Roll it to thin. If you roll it thick, it won’t stay crispy for longer.
Using a pizza cutter, cut it into diamond shape or as you wish.

Move the cut diamonds to a plate before dropping in oil. I did this way so it was easy.
Heat oil in a pan or kadai. Keep the flame in medium. Drop the pieces in batches and fry them in medium flame till it turns golden and crisp.
Fry it on all the sides.
Drain it out once done.
Drain the excess oil using a kitchen towel/tissue paper.


  • Spice it up as needed.