Pudina Namakpare/mathri recipe

Diwali is the festival of lights celebrated in India with joy and happiness. Streets are lighted up, homes are cleaned thoroughly, Renovation and decoration of homes, lighting of diyas and lamps, people wear new clothes, children light fire crackers, prayer to Goddess lakshmi and exchange of gifts and a feast are the core attributes of this festival. But diwali without sweets and snacks and especially namakpare is not diwali.

At our home each year we make mathris, chivda namkeen, chana dal namkeen, mohanthal etc. Today I m going to share our recipe of pudina (mint) flavored mathri/namakpare. These mathris are also known as sateri, sankh, fali aur namakpare. It can be prepared with refined flour (maida) or wheat flour in combination with semolina (suji). I have used refined flour and suji. Addition of mint paste gives it a extra edge over simple mathris. It tastes really nice, have a nice minty aroma and is perfect combination with tea or coffee. You can also make these for your daily snack needs. Use wheat flour for an healthier version. You can also try fali  mathri.Lets start with the preparation.

Recipe Type:             Snack
Cuisine:                         Indian
Shelf life:                       6 months approx
Time:                               60 min

Ingredients

3 cups                       Refined Flour (Maida)
3/4cup                     Semolina(suji)
3/4tsp                       Carom seeds (Ajwain)
1/2tsp                       Caraway seeds (shah zeera)
1 1/2 tsp                  Salt
1/2tsp                       Black Pepper powder (You can also add cracked pepper)
1/4tsp                       Hing
3/4 cup                    Vegetable oil
1 cup                         Mint paste or 1tbs Mint powder with 2 green chillies
1/4 cup                    Spinach paste (optional)

Method: Step by step Pudina Namakpare recipe

Mint paste

1.  To make mint paste we will require 2 cups of mint leaves, 2 green chilies and water to make paste. Wash mint leaves very well and crush in mixer finely when you start making your dough. Don’t make it in advance as it has a tendency to get dark in color.

Prepare the dough

2.  Now take a paraat, in it put refined flour, semolina, salt, carom seeds, caraway seeds, black pepper powder, hing and mix these well.

3.  Add oil to the flour mix and mix it gently. Flour should become fist forming i.e. if you take flour in your palm and close it, it should form into a shape.

4. Now add mint paste and spinach paste, and form a tight dough. Knead it for 3 minutes. Apply oil on the dough and keep it covered for 10-15 minutes.

Make namakpare

5. After the dough has rested, make a ball and roll it on a flat clean surface little thicker than roti i.e. 1/2 cm. Prick it with fork, cut it into desired shapes. (You can use cookie cutter like i have used or you can make shapes from steels caps or just cut into squares or rectangles with knife.

6. Remove rest of the dough and deep fry these prepared shapes into hot oil. (When pouring into the oil, keep high flame, then reduce the flame to medium) Take them out when they become crisp and golden in color.

7. Let them cool down. Do not cover while still hot or they may get soft. Serve as snacks with tea or anytime. You can also make chat out of these with chutney and curd.

Yum

Do try this recipe, let me know how it turned out in the comments section.

You can follow us on Facebook (@monikasfoodiediaries ), Instagram(Foodiediariesmoni )or twitter (Foodiediaries_M).

Comments

comments