Pudina Namak Pare are crisp, savory, crunchy Indian style fried crackers flavored with mint or pudina. It is best enjoyed with tea or coffee. Here is a best recipe to make crispy and flaky Pudina Namak Pare.
Indian cuisine is famous for its sweets, but what makes it unique is that there are as many spicy recipes as there are sweets. Prepared for festivals or fasting, these spicy treats can be made quickly and stored and enjoyed for days together.
Pudina Namak Pare Recipe are crisp, savory, crunchy crackers flavored with mint or pudina and were always a part of the Jalli ki Almari that stored the snacks while we were growing up. As
As kids we used to rush back home after the evening playing session and Jalli ki Almari was the most sought after. The rough play in the colony area made us all hungry by the time we were back and a quick nibble was much needed and there were many such option inside this special almirah.
During festival time, mom would make multiple batches of each snack and some of it was kept safe for the guests who would visit our house in the evening.
Relived those childhood memories once again and made Pudina Namak Pare Recipe today as a part of my Holi recipe series.
You can make other snacks as well for Holi. The main thing about Indian snacks like Chakalli, Cornflakes Namkeen Mixture or Chivda Namkeen is that they can be stored and remain unspoilt for several days. Here is how to make Pudina Namak Pare Recipe.
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Pudina Namak Pare Recipe
Pudina Namak Pare
Pudina Namak Pare Recipe are crisp, savory, crunchy Indian style fried crackers flavored with mint or pudina. It is best enjoyed with tea or coffee.
- 1 cup All Purpose Flour / Maida
- 1 tbsp Fine Sooji
- 3/4 tsp Salt
- 1 tsp Dry Mint Powder
- 1 tsp Kasuri Methi
- 1/2 tsp Carom Seeds / Ajwain
- 2 tbsp Ghee / Clarified Butter
- Lukewarm water to Knead the dough
- Oil for frying
Mix maida, sooji, salt, dry mint powder, kauri methi, ajwain and ghee in a bowl.
Add a tbsp of lukewarm water at a time and mix to make a tight dough.
Cover and keep the dough for 10-15 minutes.
Heat oil in a heavy bottom pan.
Divide the dough in 2 parts and roll each in a thin circle.
Prick the circle with a fork all over.
Cut the circle in long rectangles or diamonds.
When the oil is hot, simmer the heat.
Fry the namakpare on low heat till golden brown.
Keep in mind that these will continue to brown a bit even after taking out from oil.
Remove from oil on a tissue lined plate.
Cool and store in an airtight container for up to 10-15 days.
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