Saturday, November 21, 2015

Methi Cuts - Namkeen Pare | Savory Pastry Diamonds




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 Namkeen Pare..
Namkeen  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

INGREDIENTS :


Whole Wheat Flour1 cup
Plain Flour ( Maida)1 cup
Fresh methi1 Bunch
Crushed Green Chillies2-2.5 tsp
Turmeric Powder1 tsp
Jeera ( Cumin Seeds)1 tsp
Unsalted Melted Butter / Oil3/4th cup
Water1/2 - 3/4th cup
SaltTo 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 mother , 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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