Pudina namak pare recipe is one such crunchy savoury snack, that melts my heart, anytime and everytime. Indian cuisine has wide variety of maida recipes that are frequently made during festivals especially as a snack for Holi or Diwali. Particularly, these and many more spicy savouries are always a part of such celebrations. Further more, namak paare is a perfect dry snack to carry 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. Of course, 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 pudina namak pare and sip hot ginger tea, aaaahh, and you are lost into its zing!
You might also like: Pav bhaji Pudina paratha Potli Samosa
Pudina Namak Pare Recipe below:
📖 Recipe
How to make pudina namak pare recipe:
To begin with, in a large bowl, combine, all-purpose flour, kasuri methi, dried mint leaves, salt, red chili flakes, ajwain and mix well. Then, add ghee and start mixing with fingers to crumble them well Gradually, add warm water and start kneading the dough until firm. Do not add too much at a time as we need firm dough, it should not be soft. Then, cover the dough with clean damp kitchen towel and let it rest for 30 minutes. While the dough rests, heat enough oil in deep pan/kadhai.
To cut pudina namak para into diamond shape:
Once the dough is ready, divide the dough into equal balls. Then, take one one ball and roll out in to disc with thickness of 4-5 mm. Keep the rest of the dough balls covered with cloth while working with one dough ball. Then, 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. Take the pudina namak pare out and drain onto absorbent paper. Repeat the same for all the dough balls. Allow it to cool completely. Store them in a clean airtight container at room temperature easily for more than a month. Serve pudina namak para as a snack with tea or coffee.
