When people think Diwali, they think sweets. I don’t think I will ever be able to get myself to do that. Savory snacks hold an equal amount of importance I think. And if they don’t, let’s change that shall we?
On Diwali, a lot of people host what are called “open houses” where they send out a ridiculous amount of invites to people to stop by their home and during this time. My mom would host them when I was kid. It felt like our apartment had a revolving door as people (some who I hadn’t ever met) would visit. This went on for a couple of days. And during this time, never was the table not full of snacks. These would be a mix of sweet and savory snacks. I never gave a thought to how in the world my mom managed that. I now know that it takes a lot of planning, pre-making and a stash of easy recipes.
One of my favorite snacks that mainly makes an appearance during Diwali is Namak Paray. These little diamond shaped treats made using flour taste like pooris but only littler and crunchier. They are perfect.
4 main ingredients (6 if you count the oil you need to fry this goodness in and water to knead) – flour, butter, ajwain (carom seeds), black pepper. Super simple and can be made in bulk, in advance.
You also get to play with dough…which is one of my favorite things to do.
While you can make these any shape you would like, I have always loved them in little diamonds.
We at She said, She said wish you a beautiful and love-filled Diwali and a most bling-ful New Year!
I cup all purpose flour
I tsp ajwain (carom seeds)
I tsp coarsely ground black pepper
I tbs butter (at room temperature)
Salt to taste
Oil for frying
Water for kneading (approximately 1/3 cup)
Put all the dry ingredients in a bowl, add the butter and rub them into the flour until it forms small crumbs. Then gradually add the water and knead well. The dough shouldn’t be sticky but should be a hard dough.
Cover the dough and let sit for 15 minutes.
Divide the dough into two balls and roll out each dough ball. Cut each rolled out circle into strips and then once again diagonally to create the diamond shape.
Heat the oil and deep fry the diamond-cup dough on medium heat. Drain and allow to cool before serving.