Pudina Namak Pare or Pudina Namak Para is a beautiful golden brown crisp Indian deep fried savoury crackers flavoured with dried mint or pudina and chili flakes. These crisp namak paare is indeed an ideal snack to serve 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. Here is how to make pudina namak pare recipe at home.
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!
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Pudina Namak Pare Recipe below:
Pudina Namak Pare (Mint Namak Para)
Ingredients
- 2 ½ cups all-purpose flour ((maida))
- ½ tbsp Kasuri Methi
- 2 tbsp Dried mint powder ((pudina powder))
- 1 ¼ tsp Carom Seeds ((ajwain))
- 2 tsp Chilli Flakes (( you may adjust as per preference))
- 4 tablespoons ghee
- Warm water for kneading
- Salt as required
- Oil for deep frying
Instructions
- 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. The dough should be 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. 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.
- Take the pudina namak pare out and drain onto absorbent paper. 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 pudina namak para as a snack with tea or coffee.
Nutrition
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.
Harsha Udhani says
Hello Farukh,
I love your namkeen recipes, thank you for sharing them.
My query is can we bake these instead of deep frying them.
Farrukh Aziz says
Hi Harsha,
yes you can bake these paras in the oven 🙂
Harsha says
Hey....how do I dry the mint leaves?
Fahmina Arshad says
A friend suggested me to this site as I was looking savoury snacks. I must say the collection and photographs are all to fall in love with. You are doing an awesome job. Keep it up.
Farrukh Aziz says
Thank you very much Fahmina 🙂
Am glad you liked the space
Regards
Farrukh
Leena says
Loved the idea.... Beautiful clicks.
Can we use fresh instead of dried mint leaves!!!
Farrukh Aziz says
Hi Leena,
thank you so much 🙂
Yes you can use dried ones instead.
Regards
Bilal says
ise namakpare kehte hain hum log 😀
Farrukh Aziz says
aur hum bhi 😀
Preety Mohata says
Hey dey look so crisp n tasty.. Im making it dis weekend.. My husband will love it
Swati says
Wow...loved the recipe and they came out at the right time when I was just thinking ideas for dry snacks ... Brilliant clicks!!