Kaju Namak Pare or Masala Kaju or Munthiri biscuit is a deep-fried popular tea-time snack similar to our traditional namak pare with a twist where spice mix is added after frying for making it more flavorful.
It’s really simple to make, this tiny moon shape delicious snack. The best part is you can make them in advance and store them for weeks, good for travel purposes. They stay crispy for a longer period than Namak pare even during rains in an air-tight container.
How to make Kaju Namak Pare
This is a must for festivals like Holi, Diwali in most North Indian houses. It is a crunchy savory, lip-smacking, bite-sized snack made with maida or all-purpose flour mix with semolina, ajwain (carom seeds), and flavored with spices. The process of making this snack is similar to Namakpara, only difference is its shape and spices.
I make Mathri or namak pare every year so this time I tried making these cute little Kaju namak pare. If you have already enjoyed regular namak para many times try this Kaju Namak Pare or Masala Kaju this time.
How to shape them
The recipe is quite easy to follow but it requires little extra effort to give this shape but the result is so different that it’s worth all the efforts. If you have kids at home you can ask them to help, they will definitely gonna love making them little moon-shapes. I gave them the shape of Cashews (Kaju) with help of a small bottle cap. You can also use a round cookie cutter to give them this shape.
I have rolled the dough thick as I like little thick shaped namak pare, but if you prefer thin you can definitely roll it thin. Also thick namak para takes little longer time to cook so if you want to save some more time, you can roll it thin. This recipe is very simple and requires very few ingredients which are easily available in the market or even at home.
This festival season tries some different and really tasty savory snacks for family and friends. I will share the Kaju Namak Pare recipe with a perfect ingredient ratio and a few no-fail tips to help you to make crispy and flaky Kaju namkeen on the first attempt.
Do try other snacks recipes :
- Mini Dry Samosa
- Namkeen Boondi
- Veg Spring Rolls
- Samosa
- Samosa chaat
- Layered Samosa
- Potli Samosa
- Dahi Ke Sholay
- Air Fried Stuffed Mushrooms
- Sabudana Vada
- Methi Pakoda
- Paneer Dum Tikka
- Veg Lasagna Poppers
- Paneer Tikka Pizza Sliders
- Aloo Tikki Chaat
- Veg Momos
- Katori Chaat (Air-Fried)
- Tandoori Paneer Tikka
- Air-fried Crispy Chickpeas
Preparation Time: 10mins(+Resting Time) ∏ Cooking Time: 20mins ∏ Servings: 2 cups (400gm)
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
Ingredients Checklist:
For Dough
For Masala
How to make Kaju Namak Pare:
Step1: In a large mixing bowl add 1-1/2 cup of all-purpose flour, 2 tablespoon suji (semolina), 1/2 teaspoon ajwain (carom seeds), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 2-3 tablespoon ghee, and 1/2 teaspoon salt (or as required).
Step2: Use your fingers to make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture as shown below. It should bind like a ball when you press in your fist.
Step3: Add a few tablespoons of water to the flour mixture and start mixing the dough. Do not add too much water at a time. Keep adding water little by little and knead together.
Step4: Knead it well to form a semi-soft dough. Knead for 2 minutes. Cover the dough with a damp cloth and let it rest for 10 minutes. Set aside. In the meanwhile, we can prepare the masala or spice mix.
Step5: In a bowl, add 1/2 tablespoon black salt, 1/2 tablespoon salt (or as required), 1/4 teaspoon black pepper powder, 3/4 teaspoon Kashmiri red Chili power, 1/2 tablespoon dry mango powder, 1 tablespoon chat masala, and 1/4 teaspoon garam masala. Adding garam masala is optional. Mix well and keep aside.
Step6: After keeping the dough for 5-10 mins. Knead the dough lightly again. Divide the dough into 4 equal parts. Take 2 balls and flatten it like a pattie (by pressing between your palms or against the rolling board.)
Step7: Roll out dough ball in a circular shape (approx. 4 inches in diameter). It should not be too thick or too thin, the thickness should be like puri.
Step8: Now place one rolled dough on top of other.
Step9: Now roll the dough again to make medium thick chapati. Don’t roll it too thin or thick.
Step10: Now using a sharp lid/bottle cap cut semi-circle from the dough. Keep working in the same line to get perfect shapes. Make as many cuts as possible. (Here I have used a cap of an oil bottle.)
Step11: Pick up the left out remnants of the dough and make a dough ball again and repeat the above steps. Keep cutting moon-shape till you finish the dough.
Step12: Now heat oil in a Kadai on low heat. To check if the oil is ready, drop a small piece of dough into the oil. It should take a few seconds to come up to the surface. That means the oil is ready. Depending upon the size of the Kadai/pan add Kaju namak pare, do not overcrowd them.
Step13: Fry the Kaju Namak Pare on the low flame for 5-6 minutes and do not touch them in the process. After some time you will notice that they will start floating then flip them using a slotted spoon. At this point, increase the heat to low-medium. Keep frying.
Step14: Fry them on low-medium heat till they turn golden brown or crispy. The frying procedure for each batch will take at least 10-15 minutes. Initially, they will be a little soft, but after cooling down they will become crispy and crunchy. Strain them with a slotted spoon on a plate. Fry all the Kaju Namak Pare the same way.
Step15: While the Kaju Namak Pare is still hot, sprinkle masala (or spice mix) which we prepared in step 5. Mix is well until namak pare is coated well with the spices. Keep mixing masala on every batch of fried namak pare. You can also add 1 teaspoon of oil while mixing the masala.
Step16: Crispy, Crunchy bite-size Kaju Namak Pare is ready. Let them cool down to room temperature then enjoy or store them in an air-tight container on the shelf.
Tips:
- The ratio of Flour:Moyan should be If you have a cup of refined flour then, add 2 tablespoons of ghee/oil to it.
- I have combined two rolled dough to give it a real cashew look of two layers, however you can cut cashew shapes with one rolled chapati shaped dough.
- Rub flour between the palms until the oil/ghee is well incorporated with the flour and make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture.
- The spice mix I have mentioned is as per my liking, you can adjust it according to your taste buds or you can add any other spices of your choice.
- You may also use whole wheat flour for making these Namak Pare. But I will recommend using all-purpose flour or maida to make this snack more crunchy and pleasurable.
- Make a tight and smooth dough
- Always fry the Kaju Namak Pare on low-medium heat, it will take little time but it is very important as it will make the kajus crispy and well cooked inside.
- If you want to make it vegan use oil instead of ghee in the dough. Adding ghee gives it the flaky texture. So I recommend to use ghee if it’s ok with you.
