Learn how to make the most delicious Munthiri Biscuit - Kaju Namak Pare recipe with step by step pictures. Cashew shaped spicy maida biscuits - kaju namak pare recipe is a simple but perfect snack with evening tea/coffee!
Today's Deepavali recipe is a simple, easy but a really yumm savory snack - Munthiri Biscuit, also known as Kaju Namak Pare. Maida biscuits have always been a part of our Deepavali snacks since childhood and this year, I wanted to take down the nostalgic route.
In my Mysore Pak recipe, I mentioned about the special treat that would await us every month on the day of dad's salary and invariably, there would either Kaju Namak Pare or Kaara Boondhi too. Just to relive some beautiful memories, I ended up making these Cashew shaped spicy maida biscuits.
Munthiri Biscuit
Munthiri means cashew in tamil and biscuit is anything that is crispy & crunchy. It is also quite popular as Kaju Namak Pare. Kaju means cashew and Namak Pare is similar to biscuit. Made with just maida/all-purpose flour, these biscuits are not made with cashews. So why this name? These biscuits are shaped like cashews and they look really attractive, just like roasted cashews.
Maida Cut Diamond biscuits - Namak Pare are quite delicious as an evening time snack with a hot cup of tea/coffee. With Kaju Namak Pare or Munthiri Biscuit, they are slightly sweet but also spicy making it just as perfect!
Tips and Important Notes to make Perfect Munthiri Biscuit
These bite-sized crunchy maida biscuits are also called as Moon Biscuits (again due to the shape) and the tip to get the perfect shape lies in a small metal bottle cap! Check out the step-wise pictures for more details. Now to get great texture on Kaju Namak Pare, follow the below tips.
- The dough for kaju namakpare is very similar to that of a pastry dough. It needs cold ghee/butter. You can also use oil, but to enhance the flavor use ghee.
- Use a metal bottle cap to cut the half moon shape or cashew shape for these Munthiri biscuit. It may look difficult at the first try, but it gets easier as you keep cutting.
- Maintain the temperature of the oil at low heat once it is hot. Namak Pare should cook on low flame slowly changing to golden brown color to remain crispy and crunchy for many days.
- When the biscuits are dropped to the oil and if the color changes or if they raise up immediately, the oil is too hot. Switch off the heat and wait until the temperature is back to low.
- Tossing the fried Kaju Biscuit in some red chilli powder and salt enhances the taste - but you can skip it too and they still taste wonderful!
Storing and Serving Suggestions
If you love the sweet & spicy version of Munthiri Biscuit, you can toss up them in chilli powder and salt when they are still warm. Once they are at room temperature, store them in an airtight container and they stay fresh at room temperature for 10-15 days. Serve with evening tea/coffee or as a snack!
Check out the other snack recipes
How to make Munthiri Biscuit | Kaju Namak Pare
First powder the 2tbsp sugar in a blender.
In a mixing bowl add 2 cup maida/all-purpose flour along with the powdered sugar, ¼ teaspoon baking soda, 1 teaspoon ajwain, 2 tablespoon ghee and salt as needed.
Mix everything together and when you press the flour, it should hold shape.
Now add water as needed and knead into a soft pliable dough.
Let the dough rest for 10 mins.
After 10 mins, divide the dough into two equal parts. Dust a part of dough in flour.
Roll it into a large circle of about 3mm thickness. It should not be too thick - makes it harder to cook.
Now take a metal bottle cap and start cutting half-moon shape from one side.
Use the bottle cap to cut the shape, test a few pieces to get the desired width. If you cut it too deep, the shape doesn't resemble cashew.
As one line of dough is cut, move onto the next line and repeat it until the dough is all over. Bring the leftover dough together and repeat this with the rest of the dough.
Place the cut biscuits in separate plates/newspaper. Meanwhile heat oil for deep frying. Once hot, set the flame on low.
Drop a batch of prepared munthiri biscuits into oil. Even if the biscuits are stuck together, they will separate in the oil and slowly raise up.
Fry on low flame until they are golden brown. It takes about 5-7 minutes per batch.
Remove them from oil and drain on a kitchen tissue. Repeat this with all the prepared biscuits.
As the last batch is frying, add ½ tablespoon Kashmiri red chilli powder and a little salt to a mixing bowl.
Add all the prepared warm munthiri biscuit/kaju namak pare along with the last batch that is still hot. Toss them around until the biscuits are coated with the spice.
Store in an airtight container and store at room temperature for upto 15 days.
Recipe Notes
- It is optional to toss the biscuits in red chilli powder & salt at the end.
- These biscuits can be cut in any shape, diamonds or squares.
Recipe Card
📖 Recipe
Munthiri Biscuit | Kaju Namak Pare
Equipment
- Fry Pan
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Maida/All-Purpose Flour
- 1 teaspoon Ajwain
- ¼ teaspoon Baking Soda
- 2 tablespoon Sugar
- 2 tablespoon Ghee
- ½ tablespoon Kashmiri Red Chilli Powder
- Salt as needed
- Water as needed
- Oil for Deep-frying
Instructions
- First powder the 2tbsp sugar in a blender.
- In a mixing bowl add 2 cup maida/all-purpose flour along with the powdered sugar, ¼ teaspoon baking soda, 1 teaspoon ajwain, 2 tablespoon ghee and salt as needed.
- Mix everything together and when you press the flour, it should hold shape.
- Now add water as needed and knead into a soft pliable dough.
- Let the dough rest for 10 mins.
- After 10 mins, divide the dough into two equal parts. Dust a part of dough in flour.
- Roll it into a large circle of about 3mm thickness. It should not be too thick – makes it harder to cook.
- Now take a metal bottle cap and start cutting half-moon shape from one side.
- Use the bottle cap to cut the shape, test a few pieces to get the desired width. If you cut it too deep, the shape doesn’t resemble cashew.
- As one line of dough is cut, move onto the next line and repeat it until the dough is all over. Bring the leftover dough together and repeat this with the rest of the dough.
- Place the cut biscuits in separate plates/newspaper. Meanwhile heat oil for deep frying. Once hot, set the flame on low.
- Drop a batch of prepared munthiri biscuits into oil. Even if the biscuits are stuck together, they will separate in the oil and slowly raise up.
- Fry on low flame until they are golden brown. It takes about 5-7 minutes per batch.
- Remove them from oil and drain on a kitchen tissue. Repeat this with all the prepared biscuits.
- As the last batch is frying, add ½ tablespoon Kashmiri red chilli powder and a little salt.
- Add all the prepared warm munthiri biscuit/kaju namak pare along with the last batch that is still hot. Toss them around until the biscuits are coated with the spice.
- Store in an airtight container and store at room temperature for upto 15 days.
Notes
- It is optional to toss the biscuits in red chilli powder & salt at the end.
- These biscuits can be cut in any shape, diamonds or squares.
I would be delighted to know if you have tried this recipe, don't forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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