Cheese Namak Para is a delightful twist on the traditional namak para, perfect for adding a bit of spice and cheesiness to your festive snack platter. Namak para is a staple in many households especially during festive seasons and this version brings a fun and flavourful update. With a hint of crushed red chilli flakes and the creaminess of Britannia The Laughing Cow Cheese Block, this crispy snack offers a modern take on the classic, while still maintaining the flaky texture that makes it irresistible.
While the traditional version usually has simple seasonings like salt, pepper, and ajwain the combination of spicy chili and savoury cheese adds a unique flair that pairs perfectly with a hot cup of chai. One of the best things about this recipe is its versatility. You can choose to either deep fry or air fry these addictive snacks, and they require just a few basic ingredients. So whip up a big batch and get ready to start munching!
Cheese Namak Para Recipe – Serves 6
Prep time: 20 mins Cooking time: 50 mins
Cheesy Namak Para are the perfect snack to set out for your guests in the festive season and nobody will be able to stop at just one.
Ingredients
| Quantity | Ingredients |
| 2 cups | All-purpose flour |
| 100 g | Britannia The Laughing Cow Cheese Block, grated |
| 2 tbsp | Sooji/semolina |
| 3/4 tsp | Salt |
| 3/4 tsp | Red chilli flakes |
| 1/2 tsp | Kashmiri red chilli powder |
| 3 tbsp | Ghee, melted |
| As needed | Water |
| As needed | Oil, for frying |
Method
In a large bowl, combine all-purpose flour, sooji, salt, red chili flakes, and Kashmiri red chili powder.
Grate the Britannia The Laughing Cow Cheese Block and add it to the flour mixture. Mix everything together with your hands.
Add the melted ghee to the flour mixture. Rub the flour mix between your palms for around 2 minutes to ensure the ghee is well incorporated. The mixture should hold its shape when pressed.
Gradually add water to the mixture and knead it into a smooth dough (around ½ cup of water). Cover the dough with a cloth and let it rest for 30 minutes.
Divide the rested dough into two parts. Roll out each portion to a thickness of 1/6th inch. Cut the rolled dough into diamond shapes or your preferred shape. Keep the unrolled dough covered to prevent it from drying.
Heat about 2 inches of oil in a kadai on low heat. Once hot, gently add the namak para into the oil. Fry on low heat until golden brown and crisp. Avoid frying on high heat to ensure crispness.
Once fried, place the namak para on a paper towel-lined plate to absorb excess oil. Fry the remaining batches. Once cooled, store them in an airtight container for freshness.