Palak Namak Pare | Nutrients Enriched Spinach Snack


Palak Namak Pare is a Indian snack which is tasty and healthy at the same time . In India, Namak Pare and Shakkar pare are two snacks which are made in every home,but this snack comes with a twist. In this snack Spinach is added to increase the nutritional value of the snack.


Spinach is the healthy leafy vegetable which stores lots of benefits in them like it contains iron, magnesium, zinc, potassium ,fibre in it. Because of these additional benefits Spinach namak pare becomes a healthy and nutritious snack.

This snack can be prepared easily at home without investing more time and effort and can be made with readily available ingredients in your kitchen. In any major festival or occasion in India like Diwali, Holi, Lohri etc we usually prepare lots of snacks and sweets in our home.

Palak namak pare is the best evening or tea time snack. You can make this snack in large quantities and store and use it for at least 15-20 days. During my Childhood days, my mother used to take this snack for any picnic or during travelling time. because kids used to get hungry a number of times during travelling and want to eat any snacks available in the market. This homemade snack is a perfect choice for any family when they want a healthy and tasty snack for them. You can bake this spinach namak pare in the oven to make it more healthy.

Try this healthy version of namak pare that is Spinach Namak Pare in your home and give your family a healthy and tasty option to eat at the same time .

Here is how to make this Palak Namak Pare

North Indian
Big Mixing Bowl, Kadhai, Rolling Board, Rolling Pin
Prep. Time
20 mins
Cooking Time
Total Time
30 mins
250-300 gm
  • 1 cup Maida/ All purpose flour
  • ¼ cup Besan/ Gram Flour
  • ½ cup Boiled Palak/ spinach Puree
  • 2 tbsp Sooji/ Semolina
  • ¼ tsp Jeera/Cumin Seeds
  • ¼ tsp Carom seeds/ Ajwain
  • ¼ tsp Red Chili Powder
  • ¼ tsp tsp Chaat masala
  • 1.5 tbsp oil for giving Moyan
  • Salt to taste
  • Oil For Frying
Recipe Steps
  1. Boil chopped spinach leaves (1.5 cup) in 1 cup water for 3-4 minutes. After 4 minutes grind warm spinach leaves in a mixer grinder or food processor. Do not add any water while grinding. Transfer the warm spinach puree (½ cup) in a bowl.
  2. Take a large mixing bowl. Add Maida/ all purpose flour, Besan/gram flour, Suji/ Semolina, Chaat masala, Carom seeds, Cumin seeds,Red Chili powder and salt to taste in a mixing bowl. Dry mix all the ingredients. Now add 1.5 tsp oil and warm spinach puree in the mixing bowl. Mix it well to form a tight dough. Do not add any water while making dough, spinach puree is sufficient enough to make a tight dough. brush little oil on the top of the dough so that the crust of dough does not get dry and hard after some time. Cover the dough with wet muslin cloth and keep aside for 15-20 minutes.
  3. Take a big Rolling Board or Use back of any big Tasla / Parath for rolling dough. After 15 minutes knead the dough again. Divide the dough in 3 equal portions. Apply little oil on a rolling board or back of tesla /Parath and start rolling dough into a big thicker Roti like shape with the help of a rolling pin. Cut the thicker roti into diamond or brick or hashtag like shapes .
  4. Heat oil in a kadhai on medium flame. Start frying spinach namak pare on low flame till its colour changes to light golden in color and get crisp (khasta) from outside. Remove all fried spinach namak pare from oil into an absorbent paper to drain extra oil.
  5. Do Not store hot spinach namak pare directly in the container. let all the namak pare to get cold at room temperature then only you should store namak pare in the container.
  6. Serve spinach namak pare with Tea /Coffee as a evening snack to your family and friends.

You can sprinkle Semolina/ Sooji or Nigella seeds or kalonji on top of rolled Chapati. Press these nigella seeds or Semolina with the help of rolling pin by rolling lightly on chapati with help of rolling pin. Use either Semolina or Nigella seeds . Do Not use both at the same time.

Use warm spinach puree to make a dough (as we use warm water during making of dough of Mathri or namak pare)

Don’t fry spinach namak pare on high flame because high flame causes darkening of outer skin of namak pare but does not cook well from inside. This is why always fry spinach namak pare on low flame.

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