Namkeen Parae, Savoury Pastry Squares Made From Ready-Made Short Crust Pastry
Namkeen Pare From Ready-made Shortcrust Pastry
Traditionally, Namkeen parae, pronounced as pa-ray, are made by deep frying the Indian short crust type pastry squares in hot oil. It is so much easier to make them from ready made short crust pastry and oven cook them. I have been making them this way for years. Here I have made them from ready rolled short crust pastry, making them even easier! You just have to unroll the pastry, sprinkle some salt and carom seeds on top, to give them their traditional flavour.
Carom seeds are traditionally added to this type of Indian pastry/savoury snacks.
Makes 350 gm.
Also see; [recipe:14063], [recipe:14033], [recipe:10338] and [recipe:10337]
Ingredients
- 350 gm. short crust pastry
- A little salt, to taste
- 1 level tsp. carom/ajwain seeds
Instructions
- Heat the oven to 200C, 180C if you are using a fan oven.
- Spread out the ready rolled pastry on its wax paper (it comes wrapped in it.
- Sprinkle some salt and carom/ajwain seeds evenly on top.
- Press them in gently with a rolling pin.
- Cut it in little diagonal squares, either using a knife or a Pizza cutter, as shown in pictures.
- Lift and place the whole sheet onto a baking tray.
- Place the tray in the centre of the preheated oven.
- Bake for 20-25 minutes. Keep an on the namkeen-parae, oven times and efficiency vary. They should look light golden in colour.
- Take the tray out. Lift and place the Parae and their wax sheet onto a towel. This stops further cooking.
- Allow them to cool.
- Once completely cool, store them in an airtight container.