Pudiney Ke Namak Paare

Pudiney ke Namak Paare is beautiful golden brown crisp deep fried savoury crackers flavoured with dried mint and chili flakes. These crisp namak paare is an ideal snack to be served along with hot cup of tea or coffee in monsoon/winter evenings. Make these crackers in bulk and store them in an airtight container, it will easily stay for more than a month. Further more, namak paare is a perfect dried snack to be carried along for travel of long distance journey. I have flavoured the namak paare with mint, carom seeds and dried fenugreek, but its flavouring is not restricted to these only. You can use chat masala, freshly cracked pepper or any herbs of your choice to season them. When its raining, sit near your window, or verandah or balcony relish the crispness and flavour of these namak paare and sip hot ginger tea, Aaaahh, and you are lost into its zing!



2&1/2 cups all-purpose flour ( maida)
1/2 tablespoon, kasuri methi
1&1/2 tablespoon dried mint leaves( pudiney)
1&1/2 teaspoon, carom seeds(ajwain)
1&1/2 teaspoon, chili flakes ( you may adjust as per preference)
4 tablespoon ghee
warm water for kneading
salt as required
Oil for deep frying
In a large bowl, combine, all-purpose flour, kasuri methi, dried mint leaves, salt, red chili flakes, ajwain and mix well. Add ghee and start mixing with fingers to crumble them well
Gradually add warm water and start kneading the dough. The dough should be firm. Do not add too much at a time as we need firm dough, it should not be soft.
Cover the dough with clean damp kitchen towel and let it rest for 30 minutes.
Heat enough oil in deep pan/kadhai.
after 30 minutes, divide the dough into equal balls. take one one ball and roll out in to disc with thickness of 4-5 mm. ( Keep rest of the dough balls covered with cloth while working with one dough ball.)
With the help of knife, cut the rolled disc into diamond shapes or any shape you prefer them to be cut.
Once the oil is hot, lower the heat to medium low. Slide the namak paare gently into the hot oil and fry until they are golden brown and crisp. Do not over fry them and do not fry them on very high heat as it will burn the namak paare and will remain uncooked within.
Drain onto absorbent paper and repeat the same for all the dough balls.
Cool them completely. Store them in a clean airtight container at room temperature easily for more than a month.
Serve them as a snack with tea or coffee.


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