Category Archives: Namkeen recipe

Mini Dry Samosa recipe | Farsan Samosa | Besan Samosa

Mini Dry Samosa recipe | मिनी समोसा नमकीन | Farsan Samosa | Besan Samosa

 

Farsan Mini samosas are tangy, scrumptious and most relished  snack to serve during supper with hot beverages. These tempting and scrumptious stuffed samosa can be served as starter or finger food in any party. You can also consider this snack for your weekend outings as well.

Here’s another version of these lip smacking samosas, which will completely satisfy your palate for sure. These can be prepared perfectly and conveniently at your home. Everyone will surely love eating this amazing and heart-warming dish. Follow this step by step recipe and make these tantalizing mini samosas today.

Direction:

Getting ready:

Finely chop 6 to 7 cashews.

Making :

Take 1 cup refined flour, add 2 tbsp ghee to it, Also add ¼ tsp salt or to taste, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.

farsan mini samosa

To prepare stuffing for the samosa take 50 gms aloo bhujiya and add it to the mixer jar. Also add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, 1/2 tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.

farsan mini samosa

Add whole rasins to the mixture, you can cut them if desired. Also add 6 to 7 cashews. add 1 tbsp tamarind pulp. Mix all ingredients till they blend well. Stuffing is ready.

farsan mini samosa

Once 20 minutes are over, the dough is set and ready. Knead it a little more. Make a long log from the dough then break small lumps from it. Pick a dough ball, press it and make like a round peda, then roll it out. Keep it small and slightly thick as that of the poori for samosas. Cut it into 2 parts.

farsan mini samosa

Lift a part and place it over your palm like this. Put a little water on the edges,Place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.

farsan mini samosa

Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it open for 15 to 20 minutes.

farsan mini samosa

After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them. Flip and fry them until they are golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are ready.

farsan mini samosa

Hold the samosas over the ladle for a while on the edge of the wok, so that the extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.

farsan mini samosaServing :

Crispy and tempting samosas are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. Relish them as snacks anytime, these taste really good and sumptuous.

Suggestion:

  • You can take any namkeen like besan sev, gathiya, dalmoth,
  • If tamarind pulp is not available then, you can add 1 tbsp tomato sauce to it. You don’t need to add sugar to it, because tomato sauce already has sugar.While sticking make sure you don’t forget to coat with water and stick them well else they might splatter.Fill all the samosas, keep aside for a while and then fry them, no bubbles will form over it then.

Mini Dry Samosa recipe | Farsan Samosa | Besan Samosa farsan-mini-samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour- 1 cup (125 gms )
  • Ghee – 2 tbsp
  • Aloo Bhujiya – 50 gms
  • Sesame seeds – 2 tsp
  • Fennel Powder – 1 tsp
  • Carom seeds – ¼ tsp
  • Coriander powder – 1 tsp
  • Red chili powder – ½ tsp
  • Raisins – 1 tbsp
  • Cashew nuts – 6 to 7 (optional)
  • Tamarind Pulp – 1 tbsp
  • Sugar – 1 tsp
  • Salt – ¾ tsp
  • Oil – for frying
Instructions
  1. Take 1 cup refined flour, add 2 tbsp ghee to it, Also add ¼ tsp salt or to taste, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.
  2. To prepare stuffing for the samosa take 50 gms aloo bhujiya and add it to the mixer jar. Also add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, ½ tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.
  3. Add whole rasins to the mixture, you can cut them if desired. Also add 6 to 7 cashews. add 1 tbsp tamarind pulp. Mix all ingredients till they blend well. Stuffing is ready.
  4. Once 20 minutes are over, the dough is set and ready. Knead it a little more. Make a long log from the dough then break small lumps from it. Pick a dough ball, press it and make like a round peda, then roll it out. Keep it small and slightly thick as that of the poori for samosas. Cut it into 2 parts.
  5. Lift a part and place it over your palm like this. Put a little water on the edges,Place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.
  6. Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it open for 15 to 20 minutes.
  7. After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them. Flip and fry them until they are golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are ready.
  8. Hold the samosas over the ladle for a while on the edge of the wok, so that the extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.

 

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

Aloo Bhujia Namkeen Farali  – Alu Bhujiya for Navratri Vrat

Food during vrat is prepared in very easy ways using simple recipes. One such easy recipe is Aloo Bhujiya for vrat . With simple ingredients like potatoes, rock salt and a blend of few spices , this aloo bhujiya namkeen comes out very scrumptious. Hygienic and pure you can make these Aloo Bhujiya namkeen falahari not only during the navratri fasts but for any other religious fasts as well.

Here is an easy step by step process with pictures to make tempting and crunchy Aloo Bhujiya to be relished even during fast and festivals. Enjoy!

Direction :

Getting ready :

Boil 3 Potatoes .

aloo bhujiya for vrat Making :

Take water chestnut flour in a big mixing bowl and 3 boiled potatoes. Then peel and grate the potatoes.

aloo bhujiya for vrat

Mix the grated potatoes to the flour. Add 3/4 tsp sendha salt. Also add 1/2 tsp black pepper powder and 1/3 tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.

aloo bhujiya for vrat

Heat enough oil in a wok to fry the aloo bhujiyas.

aloo bhujiya for vrat

Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.

aloo bhujiya for vrat

Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine’s cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine’s cylinder. Machine is ready, meanwhile check the oil.

aloo bhujiya for vrat

Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth settles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.

aloo bhujiya for vrat

Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth settles down. Drain them out as well. Transfer these sev to a plate.

aloo bhujiya for vrat

Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.

aloo bhujiya for vrat Serving :

Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

aloo bhujiya for vrat Suggestion :

  • Use rock salt (sendha namak ) as this namkeen is prepared for fasts.
  • Adding turmeric powder is optional, you can skip the use.
  • Keep a check on the flame. It should be medium hot to fry the aloo bhujiya.

Aloo Bhujia Namkeen Farali - Alu Bhujiya for Navratri Vrataloo bhujiya for vrat
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes – 3 ( 300 gms )
  • Water Chestnut Flour – 1 cup ( 150 gms )
  • Rock salt – ¾ tsp
  • Black pepper powder- ½ tsp
  • Turmeric powder- ⅓ tsp (optional )
  • Oil – for frying
Instructions
  1. Boil 3 Potatoes .
  2. Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Peel and grate the potatoes. Then grate the potatoes .
  3. Mix the grated potatoes to the flour. Add ¾ tsp sendha salt. Also add ½ tsp black pepper powder and ⅓ tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.
  4. Heat enough oil in a wok to fry the aloo bhujiyas.
  5. Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.
  6. Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine's cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine's cylinder. Machine is ready , meanwhile check the oil.
  7. Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth setlles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.
  8. Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth setlles down. Drain them out as well. Transfer these sev to a plate.
  9. Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.
  10. Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

 

Baked Masala Peanuts Recipe – Oven Roasted Masala Peanuts Recipe

Baked Masala Peanuts Recipe – Oven Roasted Masala Peanuts Recipe

Baked Masala peanuts is very crunchy and spicy snack you can never say no to. It is very quick recipe you can easily make, all you need is a microwave to make it. Prepare these bite sized delights for friends and family. This will surely make your snack time more fun.

Here is an easy step by step recipe with pictures to make these crunchy and baked masala peanuts. Serve these crispy and spicy baked masala peanuts along with steaming hot cup of tea or coffee or have them as it is. Enjoy


Directions:

Making:

Take chickpea flour in a big mixing bowl and add turmeric powder, red chilly powder, salt, dry mango powder,. garam masala and asafoetida. Mix everything really well with a spoon.

Baked masala peanuts

Now add the peanuts into the chickpea flour mixture along with oil. Mix them really well so that each peanut gets coated with the chickpea flour nicely.

Baked masala peanuts

Now drizzle 2 tbsp of water on the peanuts so that the chickpea flour mixture sticks to the peanuts.

Baked masala peanuts

Transfer the masala peanuts on a baking tray and spread it so that no peanuts stick to each other. Preheat the oven at 200 degree centigrade. Place the tray inside the oven and bake it on 200 degree centigrade for 10 minutes.

Baked masala peanuts

After 10 minutes, take the tray out and stir the peanuts. Place the tray back inside the oven and bake it for 5 more minutes. Take it out after 5 minutes and stir the peanuts. Place it back inside the oven and bake them for another 3 minutes. 3 minutes later, peanuts will get roasted aptly. It took 18 minutes to bake the peanuts. Allow them to cool down completely.

Baked masala peanutsServing:

Serve these crispy and spicy baked masala peanuts along with steaming hot cup of tea or coffee or have them as it is. Once the peanuts cools down completely, store them in an air-tight container and relish eating them for 15-20 days.

Baked masala peanutsSuggestion

  • Baking time varies from oven to oven. So, firstly bake the peanuts for 10 minutes and then keep baking them for few minutes while checking in-between until the peanuts turns crispy.

Baked Masala Peanuts Recipe - Oven Roasted Masala Peanuts Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Peanuts – 1 cup
  • Chickpea flour – ½ cup
  • Oil – 2 tbsp
  • Red chilly powder – ¾ tsp
  • Turmeric powder – less than ¼ tsp
  • Garam masala – ½ tsp
  • Asafoetida – 1 pinch
  • Dry mango powder – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Take chickpea flour in a big mixing bowl and add turmeric powder, red chilly powder, salt, dry mango powder,. garam masala and asafoetida. Mix everything really well with a spoon.
  2. Now add the peanuts into the chickpea flour mixture along with oil. Mix them really well so that each peanut gets coated with the chickpea flour nicely.
  3. Now drizzle 2 tbsp of water on the peanuts so that the chickpea flour mixture sticks to the peanuts.
  4. Transfer the masala peanuts on a baking tray and spread it so that no peanuts stick to each other. Preheat the oven at 200 degree centigrade. Place the tray inside the oven and bake it on 200 degree centigrade for 10 minutes.
  5. After 10 minutes, take the tray out and stir the peanuts. Place the tray back inside the oven and bake it for 5 more minutes. Take it out after 5 minutes and stir the peanuts. Place it back inside the oven and bake them for another 3 minutes. 3 minutes later, peanuts will get roasted aptly. It took 18 minutes to bake the peanuts. Allow them to cool down completely.
  6. Serve these crispy and spicy baked masala peanuts along with steaming hot cup of tea or coffee or have them as it is. Once the peanuts cools down completely, store them in an air-tight container and relish eating them for 15-20 days.

 

Dal Namkeen Recipe – Dalmoth namkeen recipe – Fried Chana Daal

Dal Namkeen Recipe – Dalmoth namkeen recipe – Fried Chana Daal

Dal Namkeen is a traditional indian dry snack. It is also known as Dalmoth in some parts of India. This quick and easy recipe of Dal namkeen is made of fried lentils. It can be easily prepared at home and stored for a long period of time as they have a longer shelf life. This spicy and savory snack can be served to guests or can be munched on anytime, i am sure everyone will love it.

Here is a quick and easy recipe of Dal Namkeen with pictures. Serve these crispy and spicy dalmoth namkeen along with piping hot cup of tea or coffee  and make your snacktime more fun.

Directions

Getting ready:

Rinse the chana dal thoroughly under running water and keep them drenched in water along with ½ tsp of baking soda for 8 hours. Later, drain out the excess water and spread the dal on a muslin cloth for 15 to 20 minutes to remove the extra water from them. Do the same with masoor dal as well.

Dalmoth namkeenMaking:

Heat enough oil in a wok to deep fry the dal. When the oil reaches the smoking point, put the chana dal in the wok. Stir in between and fry them on high flame till they start floating on the surface of the oil.

Dalmoth namkeen

After 3.5 to 4 minutes, dal will rise to the surface of the oil. Reduce the flame and drain out the dal with slotted ladle on a strainer kept over a plate.

Dalmoth namkeen

Now put the masoor dal to the hot oil and similarly fry them on high flame.

Dalmoth namkeen

Once the masoor dal comes to the surface of the oil, drain out them in the strainer. It took 3 minutes to fry the masoor dal aptly.

Dalmoth namkeen

Transfer both the fried dal into different bowls.

Dalmoth namkeen

Add ¾ tsp of the masala powder prepared with salt, black salt, red chilly powder, black pepper powder, asafoetida, roasted cumin powder and dry mango powder to both the fried dal and mix thoroughly. Dalmoth are ready.

Dalmoth namkeenServing:

Serve these crispy and spicy dalmoth namkeen along with piping hot cup of tea or coffee. Store them in an container once they cools off completely.

Suggestion

  • Frying time varies to the size of the dal, moong dal takes 2 to 2.5 minutes to get fried properly. So, drain out the dal once they start floating on the surface of the oil.

Dal Namkeen Recipe - Dalmoth namkeen recipe - Fried Chana Daal
Author: 
Recipe type: Namkeen
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chana dal – 2 cups (400 grams)
  • Masoor dal – 2 cups (400 grams)
  • Oil – to fry the dal
  • Masala powder – 1.5 tsp
Instructions
  1. Rinse the chana dal thoroughly under running water and keep them drenched in water along with ½ tsp of baking soda for 8 hours. Later, drain out the excess water and spread the dal on a muslin cloth for 15 to 20 minutes to remove the extra water from them. Do the same with masoor dal as well.
  2. Heat enough oil in a wok to deep fry the dal. When the oil reaches the smoking point, put the chana dal in the wok. Stir in between and fry them on high flame till they start floating on the surface of the oil.
  3. After 3.5 to 4 minutes, dal will rise to the surface of the oil. Reduce the flame and drain out the dal with slotted ladle on a strainer kept over a plate.
  4. Now put the masoor dal to the hot oil and similarly fry them on high flame.
  5. Once the masoor dal comes to the surface of the oil, drain out them in the strainer. It took 3 minutes to fry the masoor dal aptly.
  6. Transfer both the fried dal into different bowls.
  7. Add ¾ tsp of the masala powder prepared with salt, black salt, red chilly powder, black pepper powder, asafoetida, roasted cumin powder and dry mango powder to both the fried dal and mix thoroughly. Dalmoth are ready.
  8. Serve these crispy and spicy dalmoth namkeen along with piping hot cup of tea or coffee. Store them in an container once they cools off completely.

 

Khasta Namak Para – Layered Nimki – Khasta Mathri namakpare Namkeen

Khasta Namak Para – Layred Nimki – Khasta Mathri namakpare Namkeen

 

Crusty Khasta Namakpara  is a classic, savory snack which is a favorite among all. This Laccha Nimki can be served with tea or enjoyed just like that. Layered Nimki are made with basic ingredients like Plain flour, salt, carom seeds and oil but the thing that makes it special is the different layers of  this Khasta Mathri namakpare namkeen. The crunchy Layered nimki not only look good but taste good too. You can make them and store them for a longer time in air tight containers as they have an extended shelf life. Khasta Namakpara is also known as layered sankhe or Crispy Nimki.

Here is an easy recipe to make layered Nimki with step by step pictures. You can  add more flavors to Layered Nimki by sprinkling chaat masala or black pepper to it. Munch on these bite sized delights and make your evenings more fun. Enjoy

Directions

Getting ready:

Take 2 cup refined flour in a bowl and to it add ½ tsp salt, ½ tsp carom seeds and ¼ cup oil.  Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set and prepare the sankhe after that.

khasta namakpara

Making:

After 20 minutes, lubricate the dough again to make it smooth. Divide it into four equal parts.

khasta namakpara

Lift a dough ball at a time and flatten it. For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.

khasta namakpara

Sprinkle some refined flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.

khasta namakpare

Drop a little oil over and spread it evenly. Sprinkle some more refined flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.

khasta namakpara

Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer. Sprinkle a little refined flour and spread it evenly. Now fold the sheet, fold it in three parts.

khasta namakpara

Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe from it. The thickness of sheet is kept ½ cm or ¾ cm.

khasta namakpara

Cut out long shakhe from the rolled sheet and place them on a plate.  Similarly prepare the rest by flattening and cutting the dough balls.

khasta namakpare

Heat enough oil in a wok or pan to deep fry the sankhe. Heat it in low flame. To check the oil, place your hand over the wok like this and feel the heat over hands. Oil is now hot enough. To fry the sankhe we need slightly medium hot oil. Keep the flame medium low.

khasta namakpare

Gently slide the sankhe into the hot oil. Place as many sankhe as possible in the wok and fry till they turn golden brown in color from all sides.

khasta namakpare

When the sankhe turn nice golden brown in color, drain them out from the wok. Take it out with a ladle. Hold the ladle on the wok for a while so that the extra oil drains back into the wok. Place the fried sankhe on a plate covered with absorbent paper to remove excess oil. Fry all the sankhe like this. To prepare sankhe it takes 5 to 6 minutes at a time.

khasta namakpare

Serving:

Crispy and super delicious layered sankhe are ready now and making them is really easy. To make them spicier, sprinkle them with chaat masala, black pepper and salt.

khasta namakpare

When the sankhe cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.

Suggestions: 

  • Knead stiff dough for making the sankhe. If the dough becomes soft, then knead it with some more dry  flour.
  • Keep the oil low medium while frying the sankhe. 

Khasta Namak Para - Layred Nimki - Khasta Mathri namakpare Namkeenkhasta namakpara
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain Flour - 2 cups
  • Salt - ½ tsp or to taste
  • Carom seeds - ½ tsp
  • Oil - more than ¼ cup
  • Oil - for frying
Instructions
  1. Take 2 cup refined flour in a bowl and to it add ½ tsp salt, ½ tsp carom seeds and ¼ cup oil. Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set and prepare the sankhe after that.
  2. After 20 minutes, lubricate the dough again to make it smooth. Divide it into four equal parts.
  3. Lift a dough ball at a time and flatten it. For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.
  4. Sprinkle some flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.
  5. Drop a little oil over and spread it evenly. Sprinkle some more flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.
  6. Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer. Sprinkle a little refined flour and spread it evenly. Now fold the sheet, fold it in three parts.
  7. Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe from it. The thickness of sheet is kept ½ cm or ¾ cm.
  8. Cut out long shakhe from the rolled sheet and place them on a plate. Similarly prepare the rest by flattening and cutting the dough balls.
  9. Heat enough oil in a wok or pan to deep fry the sankhe. Heat it in low flame. To check the oil, place your hand over the wok like this and feel the heat over hands. Oil is now hot enough. To fry the sankhe we need slightly medium hot oil. Keep the flame medium low.
  10. Gently slide the sankhe into the hot oil. Place as many sankhe as possible in the wok and fry till they turn golden brown in color from all sides.
  11. When the sankhe turn nice golden brown in color, drain them out from the wok. Take it out with a ladle. Hold the ladle on the wok for a while so that the extra oil drains back into the wok. Place the fried sankhe on a plate covered with absorbent paper to remove excess oil. Fry all the sankhe like this. To prepare sankhe it takes 5 to 6 minutes at a time.
  12. Crispy and super delicious layered sankhe are ready now and making them is really easy. To make them spicier, sprinkle them with chaat masala, black pepper and salt.
  13. When the sankhe cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.

 

 

Khatta Mitha Chivda Recipe – Sweet Sour Poha namkeen recipe

Khatta Mitha Chivda Recipe – Sweet Sour Poha namkeen recipe

Khatta meetha poha namkeen is a quick and crispy poha namkeen recipe even tastier than the savory poha namkeen. Here the poha or flatten rice flakes are deep fried till puffy and crispy, mixed with some spices and served sprinkled with some powdered sugar. It is a quick, easy and healthy recipe and a popular tea time snack.

Sweet sour chivda namkeen not only makes a perfect tea time snack but also can be consumed anytime of the day. Making this poha namkeen is really easy and you can make it in ample quantity at once and then store in an airtight container. It keeps good for long. In fact you can pack this namkeen along with you while traveling. So, here try out our easy, quick and simple recipe of chivda poha namkeen with step-by-step pictures and enjoy!

Directions

Getting ready:

Coarsely crush the tatri chunks using a mortar pestle.

sweet sour poha namkeen recipeMaking:

Place a wok on flame and pour some oil into it. Oil should be very hot for frying poha. When the oil is sufficiently hot, put some poha into it but make sure you don’t crowd the oil. Keep flipping the poha flakes and fry them till crispy. Fry them on high flame.

sweet sour poha namkeen recipe

Once the poha is fried aptly, transfer it on a sieve placed over a bowl so that the excess oil gets drains out to the bowl. Keep the flame on low while taking the poha out from oil. Similarly, fry the rest of the poha.

sweet sour poha namkeen recipe

Strain the oil to remove the particles of poha. Pour the oil back into the wok and drop the peanuts into it. Keep stirring the peanuts continuously and fry them on medium-low flame until they turn golden brown in color.

sweet sour poha namkeen recipe

Peanuts have turned golden brown and fragrant. It took 6-7 minutes to fry them. Now turn off the flame and transfer them on a sieve placed over a bowl so that the excess oil drains back into the bowl.

sweet sour poha namkeen recipe

To make the spice mix for the namkeen, take sugar, salt and coarsely crushed tatri in a mixer jar. Churn everything together to make a fine powder. Masala powder for namkeen is now ready.

sweet sour poha namkeen recipe

Take 1 tbsp of oil the wok and add turmeric powder into it. Turn on the flame and saute the turmeric powder for a while. Then turn off the flame.

sweet sour poha namkeen recipe

Add fried poha into the wok followed by fried peanuts, raisins, namkeen sev and masala powder. Mix everything really well. Keep stirring the namkeen mixture until the flakes are evenly coated.

sweet sour poha namkeen recipe

Once the namkeen is mixed nicely, transfer it to a bowl. Khatta meetha poha namkeen is now done and ready.

sweet sour poha namkeen recipeServing:

Serve this sweet-tangy and lip-smacking khatta meetha poha namkeen with a steaming hot cup of tea or coffee or have it as a light snack. Keep this namkeen in open for 4-5 hours until it cools down completely and then store in an airtight container and use it within 2-3 months. Enjoy!

Khatta Mitha Chivda Recipe - Sweet Sour Poha namkeen recipe sweet sour poha namkeen
Author: 
Recipe type: Snacks/Namkeen
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Poha – 2 cup (200 grams)
  • peanuts – 1 cup (200 grams)
  • Namkeen sev – 1 cup
  • Raisins - ¼ cup
  • Tatri – 2 (big chana sized)
  • Salt - ¾ tsp or to taste
  • Sugar – 2 tbsp
  • Turmeric powder - ¼ tsp
  • Oil – to fry poha
Instructions
  1. Coarsely crush the tatri chunks using a mortar pestle. Place a wok on flame and pour some oil into it. Oil should be very hot for frying poha. When the oil gets heated, put some poha into it. Don't crowd the oil. Keep flipping the poha and fry them till they turn crisp. Fry them on high flame.
  2. Once the poha is fried aptly, transfer it on a sieve placed over a bowl so that the excess oil gets drained into the bowl. Keep the flame on low while taking them out. Similarly, fry the rest of the poha.
  3. Strain the oil to remove the particles of poha. Pour the oil back into the wok and drop the peanuts into it. Keep stirring the peanuts continuously and fry them on medium-low flame until they turn golden brown in colour.
  4. Peanuts have turned golden brown and fragrant. It took 6-7 minutes to fry them. Turn off the flame and transfer them on a sieve placed over a bowl so that the excess oil gets drained back into the bowl. To make the spice mix for the namkeen, take sugar, salt and coarsely crushed tatri in a mixer jar. Churn everything together to make a fine powder. Masala powder is now ready. Strain the oil and pour 1 tbsp of oil into the wok. Add turmeric powder into it. Turn on the flame and saute the turmeric powder. Then turn off the flame.
  5. Add fried poha into the wok along with fried peanuts, raisins, namkeen sev and masala powder. Mix everything really well. Keep stirring the namkeen mixture until the yellow colour of turmeric becomes even.
  6. Once the namkeen is mixed nicely, transfer it to a bowl. Khatta meetha poha namkeen is now ready. Serve this sweet-tangy and lip-smacking khatta meetha poha namkeen as it is. Keep this namkeen in open for 4-5 hours until it cools down completely then store it in an airtight container and use it within 2-3 months. Enjoy!

 

Dry Fruits Namkeen for Vrat – Shivratri vrat Recipe

Dry Fruits Namkeen for Vrat – Shivratri vrat Recipe

Dry fruits namkeen is full of nutrients. It is any energy boosting snack. This recipe is specially posted for peoples who does fasts. It will keep your tummy full and make you feel energetic as well. It contains cashews, raisins, almonds, lotus seeds, ghee, sendha salt and black pepper powder. The dry fruits deep fried in ghee makes this snack more delectable.

Dry fruits namkeen is very easy to make, so you can prepare it and store it in an air-tight container and have it for about 2 months. You must have tiered of having dry fruits as it is. So, have these same dry fruits with mouth-drooling taste. You can add any  dry fruits to this namkeen and have it whenever you crave for something delicious. So, try out making dry fruits namkeen with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Place a pan on flame and pour the ghee into it. Once the ghee gets heated, drop as many lotus seeds as possible into the pan. Keep flipping the lotus seeds and fry them until they become golden brown in colour. When the lotus seeds are fried aptly, transfer them on a plate. Similarly, fry the rest of the lotus seeds.

dry fruits namkeen

Now put the cashews into the ghee and fry them till they turn golden brown in colour. Then transfer them on a plate.

dry fruits namkeen

Low down the flame to minimum. After that, place the almonds into the ghee. Keep stirring and fry them on low flame until there is slight change their colour. Then take them out on the same plate with cashews.

dry fruits namkeen

Now take the fried lotus seeds in a big mixing bowl and add fried cashews, fried almonds, raisins, sendha salt and black pepper powder into it. Mix all the ingredients really well. Dry fruits namkeen for fast is now ready.

dry fruits namkeenServing:

Serve this nutritious and lip-smacking dry fruits namkeen as it is. Keep the namkeen in open until it cools down completely then store it in an airtight container and use it within 2 months.

dry fruits namkeenSuggestions

  • You can use refined oil instead of ghee.
  • You can fry the thin slices of coconut and add to it. To add muskmelon seeds, cover and fry them in little ghee until they turn puffy. You can also fry the walnuts and add it to the namkeen. You can add any other dry fruits you like.
  • Increase or decrease the quantity of dry fruits as per taste. You can remove the dry fruit you don’t like.

Dry Fruits Namkeen for Vrat - Shivratri vrat Recipe dry fruits namkeen
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lotus seeds – 3 cup
  • Cashews - ½ cup
  • Almonds - ½ cup
  • Raisins - ½ cup
  • Sendha salt – 1 tsp
  • Black pepper powder - ½ tsp
  • Ghee – 1 cup
Instructions
  1. Heat a pan with ghee and deep fry lotus seeds, cashews and almonds separately.
  2. Mix all the fried ingredients along with raisins, sendha salt and black pepper powder.
  3. Serve this nutritious and lip-smacking dry fruits namkeen as it is. Keep the namkeen in open until it cools down completely then store it in an airtight container and use it within 2 months.

 

Murmure Namkeen – Salted Puffed rice – Namkin Laiya Recipe

Murmure Namkeen – Salted Puffed rice – Namkin Laiya Recipe

Murmura namkeen makes a cup of tea or coffee more delectable when served along with it. Crispy murmura tossed in tangy spice mix and deep fried peanuts makes an amazing snack. Murmura namkeen is so delicious that everyone will love it for sure! Especially kids, who love having spicy and tangy snacks.

Murmura namkeen is very easy to prepare at home. You can store it in an airtight container and relish eating it for about 2 months. It has long shelf life. Murmura namkeen doesn’t need any accompaniment to serve along. You can have it as it is or with tea or coffee. So, definitely try out making murmura namkeen with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Place a pan on flame and pour oil into it. When the oil gets heated, add peanuts to it. Keep stirring continuously and roast the peanuts on medium flame until they turns golden brown in colour.

murmura namkeen

Peanuts have turned golden brown in colour and fragrant. They are now fried aptly. Turn off the flame. Transfer the fried peanuts on a plate.

murmura namkeen

Take cumin seeds, black peppercorns, asafoetida, red chilly powder, salt and dry mango powder in a mixer jar. Churn all the ingredients to prepare a fine powder. Keep it aside.

murmura namkeen

Heat the remaining oil and add curry leaves into it. Once it gets fried, add puffed rice into it. Keep the flame very low. Stir to mix it well.

murmura namkeen

Now add spice powder and peanuts into the puffed rice. Keep stirring continuously for 2-3 minutes and mix all the ingredients really well. Keep the flame on low.

murmura namkeen

Once everything is mixed well, turn off the flame. Keep stirring the puffed rice mixture as the pan is still hot and the mixture may get burnt. Transfer the mixture into a bowl. Salted puffed rice is now ready.

murmura namkeenServing:

Serve this tangy and lip-smacking salted puffed rice as it is as a snack along with piping hot cup of tea or coffee. Keep this salted puffed rice as it for 3-4 hours so that it cools down completely. Then store them in an air-tight container and have it within 2 months. Enjoy!

Murmure Namkeen - Salted Puffed rice - Namkin Laiya Recipe murmura namkeen
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Puffed rice – 4 cup
  • Peanuts – 1 cup
  • Oil – 4 tbsp
  • Curry leaves – 10-12
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tsp
  • Salt – more than 1 tsp or to taste
  • Red chilly powder – ½ tsp
  • Black peppercorns – 20 or ½ tsp powder
  • Dry mango powder – ½ tsp
Instructions
  1. Deep fry the peanuts. Take it out.
  2. Prepare powder of cumin seeds, black peppercorns, asafoetida, red chilly powder, salt and dry mango powder.
  3. Heat the oil and add curry leaves, puffed rice, spice powder and peanuts. Mix all the ingredients really well. Transfer the mixture into a bowl.
  4. Serve this tangy and lip-smacking salted puffed rice as it is as a snack along with piping hot cup of tea or coffee.

 

Sooji Cheela Recipe – Veg Rawa Cheela

Veg Rawa Cheela Recipe video in Hindi

Sooji cheela recipe is just perfect for you. As it takes no time in preparation for these scrumptious cheelas. Looking for something really light to eat but healthy as well? Yes? Then this recipe of sooji cheela is just perfect for you. It takes no time in preparations for these sumptuous cheelas and can be made quickly. I often include sooji cheelas in breakfast for my family. Sooji cheelas not make a perfect and tummy filling food but also are best for Sunday brunch or supper.

Sooji Cheela if prepared with paneer, vegetables and semolina taste more tempting then those prepared with gram flour, flour or dal. You can also pack these delectable sooji cheelas in lunch box for kids with side accompaniment of tomato ketchup or any other dip; they’ll love them for sure. So, here’s a quick recipe for sooji cheela. Enjoy!

Directions

Getting ready:

Take crumbled paneer, curd and semolina in a mixture jar and whisk really well.

sooji cheela

Then add wheat flour and some water to the grinder and churn again until everything is mixed well.

sooji cheela Making:

Transfer the batter to a bowl and then add cabbage, cauliflower, capsicum, green chilly, salt, ginger and green coriander. Mix everything really well. Keep the batter aside for 10-15 minutes. Batter for making cheelas is now ready.

sooji cheela

Preheat a non-stick pan or tawa. Drizzle some oil over the tawa and spread it evenly with a paper towel or cotton cloth. Sprinkle a pinch mustard seeds over the pan.sooji cheela

Now pour 1-2 tsp batter over the pan and spread evenly into circular motion, keeping it little thick.

sooji cheela

Cover the pan with lid and cook the cheela for 2-3 minutes on medium flame. Check later. When the cheela turns brown from beneath, flip the side and let it roast from the other side as well until it gets golden brown spots.

sooji cheela

Take off the roasted cheela from pan and stack it up on a plate or casserole. Repeat the process until whole batter is utilized. Spicy and delectable sooji cheelas are ready to attack.

Serving:

Serve these lip smacking sooji cheelas piping hot with side accompaniment of any Indian dip or chutney like green coriander chutney, coconut chutney, peanut chutney, mint chutney or tomato sauce.

sooji cheelaSuggestions:

  • Cumin seeds can be used instead of red mustard seeds.
  • Sooji cheela can also be prepared without paneer.
  • For 5-6 cheelas
  • Time – 45 minutes

Sooji Cheela Recipe - Veg Rawa Cheela Sooji Cheela Recipe – Veg Rawa Cheela
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup
  • Wheat flour - ¼ cup
  • Curd - 1 cup
  • Cabbage - 1 cup (finely chopped)
  • Cauliflower - 1 cup (finely chopped)
  • Capsicum - ½ cup (finely chopped)
  • Paneer - 100 grams
  • Green coriander - 2-3 tbsp (finely chopped)
  • Refined oil - for roasting cheela
  • Ginger - 1 inch piece (grated)
  • Green chilly - 1 (finely chopped)
  • Red mustard seeds - ½ tsp
Instructions
  1. Take crumbled paneer, curd and semolina in a mixture jar and whisk really well.
  2. Then add wheat flour and some water to the grinder and churn again until everything is mixed well.
  3. Transfer the batter to a bowl and then add cabbage, cauliflower, capsicum, green chilly, salt, ginger and green coriander. Mix everything really well.
  4. Keep the batter aside for 10-15 minutes. Batter for making cheelas is now ready.
  5. Preheat a non-stick pan or tawa. Drizzle some oil over the tawa and spread it evenly with a paper towel or cotton cloth.
  6. Sprinkle a pinch mustard seeds over the pan.
  7. Now pour 1-2 tsp batter over the pan and spread evenly into circular motion, keeping it little thick.
  8. Cover the pan with lid and cook the cheela for 2-3 minutes on medium flame.
  9. Check later. When the cheela turns brown from beneath, flip the side and let it roast from the other side as well until it gets golden brown spots.
  10. Take off the roasted cheela from pan and stack it up on a plate or casserole. Repeat the process until whole batter is utilized. Spicy and delectable sooji cheelas are ready to attack;)
  11. Serve these lip smacking sooji cheelas piping hot with side accompaniment of any Indian dip or chutney like green coriander chutney, coconut chutney, peanut chutney, mint chutney or tomato sauce.

 

Wheat Flour Mathri recipe – Whole Wheat Namkeen Mathri Recipe

Wheat Flour Mathri recipe – Whole Wheat Namkeen Mathri Recipe

Wheat flour mathris are crispy, flaky deep fried wheat flour mathris that taste super delicious and tempting.Have you ever tried making mathris with wheat flour, semolina and some desi spices? No! Then this is the recipe for you all. These mathris are prepared the same way like that prepaid with refined flour. If you don’t prefer eating mathris prepared with plain flour then try making wheat flour mathris.

These healthy versions of mathris go well with supper or have them as a light snack. We usually fry the mathris and the outcome is really crispy and flavorful but if you want a healthier version then bake the mathris. Try out this easy and simple recipe of wheat flour mathris yourself and enjoy!

Directions

Getting ready:

Strain the wheat flour through a sieve.

wheat flour mathriMaking:

Take a big mixing bowl. Add wheat flour, semolina, carom seeds, cumin seeds, black pepper, salt and oil. Mix everything really well.

wheat flour mathris

Now add water in small portions to knead stiff and firm dough. Cover and keep the dough aside for about 15-20 minutes to set.

wheat flour mathri

After that knead the dough again until it becomes smooth and soft. Then pinch small lumps from the dough.

wheat flour mathri

Lift one dough ball at a time and flatten it slightly with the help of your hands. Place on a rolling board and roll it out into 2 inch diameter thick round.

wheat flour mathri

Prick the rolled mathri with a fork and likewise prepare the rest of the dough balls as well.

wheat flour mathri

Heat enough oil in a wok and place 4-6 mathris at a time in the medium hot oil. Don’t crowd the oil by putting too much of mathris into it. Now deep fry the mathris until they become golden brown and crispy from all sides.

wheat flour mathris

Drain out the fried mathris on kitchen paper towel and similarly fry the rest of them. Tempting and crispy wheat flour mathri is ready.

wheat flour mathrisServing:

Serve these mouth-melting and scrumptious wheat flour mathris with a hot cup of tea or coffee. Store the remaining in an airtight container and they will go for almost 2 months, if you can resist!

Suggestion:

  • Fry the medium hot oil on medium-low flame until golden brown in color. The mathris will come out crispy.
  • For 20 mathris
  • Time – 50 minutes

Wheat Flour Mathri recipe - Whole Wheat Namkeen Mathri Recipe Wheat Flour Mathri recipe - Whole Wheat Namkeen Mathri Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup (200 grams)
  • Semolina – ¼ cup
  • Oil – ¼ cup
  • Oil – for frying mathris
  • Carom seeds – ⅓ tsp
  • Cumin seeds ½ tsp
  • Black pepper – ⅓ tsp (crushed)
Instructions
  1. Strain the wheat flour through a sieve.
  2. Take a big mixing bowl. Add wheat flour, semolina, carom seeds, cumin seeds, black pepper, salt and oil. Mix everything really well.
  3. Now add water in small portions to knead stiff and firm dough. Cover and keep the dough aside for about 15-20 minutes to set.
  4. After that knead the dough again until it becomes smooth and soft. Then pinch small lumps from the dough.
  5. Lift one dough ball at a time and flatten it slightly with the help of your hands. Place on a rolling board and roll it out into 2 inch diameter thick round.
  6. Prick the rolled mathri with a fork and likewise prepare the rest of the dough balls as well.
  7. Heat enough oil in a wok and place 4-6 mathris at a time in the medium hot oil. Don't crowd the oil by putting too much of mathris into it. Now deep fry the mathris until they become golden brown and crispy from all sides.
  8. Drain out the fried mathris on kitchen paper towel and similarly fry the rest of them. Tempting and crispy wheat flour mathri is ready.
  9. Serve these mouth-melting and scrumptious wheat flour mathris with a hot cup of tea or coffee. Store the remaining in an airtight container and they will go for almost 2 months, if you can resist!