Jeera Masala Namkeen: Diwali Special

Jeera Masala Namkeen: Diwali Special

By NamakShamak
  • Serves: 5 - 8
  • Prep Time: 20 Minute
  • Cooking: 20 Minute
  • Calories:




Barely managed to grab some moments for myself…Alas! Diwali time really gets hectic…especially with the cleaning and house decorations! And to add to it, cooking up sweets and namkeens along with ofcourse daily meals and handling a toddler “A two year old dictator with no army” but sufficient to defeat any army of elders put together! With everything else done and having grabbed a cup of hot coffee,I m here to share a recipe for a quick snack that can be stored too! Namkeens are made in every indian household especially during diwali , to go with the sweet treats! What I did was to add and enhance the flavours of the various seasonings added, only to get a crisp tasty and delicious snack to devour with your sweets or tea!

Ingredients

Directions

  1. In a pan dry roast jeera or cumin till fragrant ,take care not to burn it. Slow roast Ajwain too. Cool a bit and pound coarsely in a mortar pessle.
  2. Mix together maida,salt,jeera,ajwain in a plate. Heat 1 tbsp oil for 1 min and add it to the flour mixture. Gently mix it together and using little water,knead a tight dough and keep aside for 1/2 to 1 hour. The dough will get white spots after some
  3. For the masala namkeen, dry roast jeera and pound coarsely. Mix it with the other spices and salt into the flour. Heat 1 tbsp oil and add to the flour mixture and knead a tight dough using little water and keep aside for 1/2 to 1 hour.
  4. Heat oil in a kadhai . Pinch a medium size ball from the dough and knead again to smoothen it. Roll out a flat round roti 1 to 2 mm thick ,using oil if the dough is too tight. Cut it into strips or any desired shape and prick with a fork. Deep fry on
  5. The flame should not be too high which will make the oil too hot. The namkeen shall look brown on external but will remain uncooked and soggy inside. It needs to be fried on low to slightly medium flame to attain the crisp texture. Repeat the same fo

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak