Sandhya's Kitchen

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Methi Namak Pare | Savory Pastry Diamonds

Fried Savory flour crispies also known as Namak Pare can be easily made at home. Make them ahead in time for Holi, Diwali or even T 20 cricket.

I have got Nostalgic memories linked with this Savory Bite.Lets go flash back about 12 years to Mumbai.We had a story about Kadu manga( Small mango in chilli gravy pickle) in our english  text books in Mumbai ( guess in my 8 th standard) . No one had ever heard or seen it ever in my school. I promised my friends to get it to school one day and let them taste wot it was. My friend Deepali just loved it , that she told me lets do a pact. You give me 1 bottle of Kadu Manga and I get you one Box of Methi Cuts ( Cant recollect the right name for it ).. Its also called Namak Pare..

Namk een  means Savory and Para – fragment / piece…. Many people also call it Mattri..

Its more than 12 years ever since I had it .. and now that diwali was round the corner ,I wanted to make this savory delicacy. I happen to tell my Ma in all broken words describing this savory. She instantly told me its Namkeen Pare..
On the diwali day , this savory was just being enjoyed by friends like hot cakes.

Recipe Courtesy : My Ma

 NAMAK PARE

INGREDIENTS :

 

Whole Wheat Flour 1 cup
Plain Flour ( Maida) 1 cup
Fresh methi 1 Bunch
Crushed Green Chillies 2-2.5 tsp
Turmeric Powder 1 tsp
Jeera ( Cumin Seeds) 1 tsp
Unsalted Melted Butter / Oil 3/4th cup
Water 1/2 – 3/4th cup
Salt To Taste

 


 

DIRECTIONS:

    • Wash Methi Leaves a couple of time under running tap water and pat dry with kitchen towel.Chop it into small pieces and keep it aside.
    • Mix Wheat Flour , Plain Flour , Green Chillies , Methi Leaves , Turmeric ,Cumin Seeds, Salt , Water and knead into a hard dough.
    • Melt unsalted butter or hot oil and add it to the dough above. Knead a couple of times with hand and obtain the dough.
      Divide them into equal balls.
    • Pinching each ball one at a time , flatten & roll it out to 1/4 ” thickness using a rolling pin.Using a knife cut it into diagonal lines ( diamond shape) or the desired shape you like.
    • Deep fry them in a low flame until it turns brown. ( It took me atleast 5-6 minutes to deep fry each batch) .
      Drain them in paper kitchen towel . Once cooled store them in an airtight container.
  • Serve them in combination with your favourite sweet for any occasion.

 

 KITCHEN NOTES :
  • Dough needs to me much harder than the chapathi or poori dough.
  • According to my mum , the size of the diamonds needs to be much smaller. ( This was the first comment she gave me after I made them n showed her over the webcam) .

 

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Comments

  2. Dear sandhya
    I am a regular visitor to your site. I like this type of recipes, simple, fast to make, keep a jar full to munch any time, and above all reminds me of Mom.
    Of course it used to be just plain salted ones or with Azwain or just crystallized sugar coated.
    Thanks
    Ushnish

    Reply

  6. There you go again! Methi!!!!!!!!! Gal, I am amazed with your love for methi! (of course, u'd said ur hubby likes it too!!) 🙂
    Shall try this one soon..

    Reply

  23. Thank you all….
    Its quite easy… n can be stored for months… and enjoyed with a cup of tea everyday!!
    @ Kanchan : Thank you for your wishes. I had a rocking celebration .How was urs?
    @Pria.. : Welcum to my blog . Thanks for following.Will c u often.
    @Rohini : Yeah yet another methi post. I have one more post lined up.. BTW.. I picked up one more bunch of methi today.. Let me see wot I can present!

    Reply

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