Savory Multigrain Pastry Bites (Namak Pare)

Namak pare are one of my favorite Indian savories. Traditionally, these diamond-shaped pastry bites are made with all-purpose flour and deep fried. I have used a mix of five different grains and provided a baking option for those who are looking to avoid the extra calories. I would usually opt to bake these, but Diwali is one time of the year when I let go of all the food guilt and don’t mind a little fat, sugar and gluten indulgence. These namak pare are crisp, delicious and extremely addictive. The suggested serving size for this recipe is 3-4 portions, but who’s to say you can’t polish them all off alone in one sitting? Avoid the temptation to fry them too brown as they will darken after being removed from the oil.

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Recipe

Savory Multigrain Pastry Bites

(Makes 3-4 servings)

Ingredients

1/2 cup all-purpose flour (maida)
1/2 cup whole wheat flour (atta)
2 tbsp fine semolina (chiroti rava)
1/4 cup Bengal gram flour (besan)
1/4 cup oat flour (made by pulsing rolled oats in a blender)
1/2 tsp coarsely cracked black pepper (kali mirch)
1/4 tsp coarsely crushed carom seeds (ajwain),
1/4 tsp coarsely crushed cumin seeds (zeera)
Salt to taste
3 tbsp melted ghee (you will need a little more for brushing if you bake them)
Lukewarm water for kneading 
Oil for frying 

Method

In a bowl, whisk together all the flours, spices and salt.

Add the ghee and use your fingers to lightly work it into the flour.

Slowly add in the lukewarm water, a tablespoon at a time, and mix well to form a stiff dough. Knead the dough for two minutes, then cover and allow to rest for 20 minutes.

Grease a rolling pin and board with some oil. Knead the dough once more and divide into four equal portions. Roll each portion into a tortilla/chapati about 3mm thick (I roll mine slightly thinner).

Using a knife or pizza cutter, cut the chapati into medium-sized diamond shapes. Gently scrape off the pieces using a metal spatula and transfer to a plate. 

Frying option -
Heat oil in a wok over medium-low heat. Carefully, drop the pieces of dough in small batches and fry over medium-low heat, using a slotted spoon to move them around until they are lightly golden. Resist the temptation to brown them too much as they will darken a bit after being taken out of the oil.

Drain and remove the namak paras from the oil using a slotted spoon. Place them on a paper towel or tissue-lined plate.

Proceed to fry the rest of the namak paras in the same manner. Once cool, store in an airtight container for up to a week (though I can assure you they won’t last that long!).

Baking Option -
Preheat your oven to 180°C. Place the cut pieces of dough on a parchment-lined baking tray and brush them lightly with some melted ghee.

Bake for 12-14 minutes or until golden brown.

Remove from the oven and transfer to a plate. Cool completely and store in an airtight container for up to a week.