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:
For Jeera(Cumin) Ajwain flavour:
1 1/4 Cup Maida or all purpose flour
2 tsp Salt
2 tsp Cumin or jeera
1 tsp Ajwain
1 tbsp Oil + for deep frying
For Masala Flavour:
1 1/4 Cup Maida Or All Purpose flour
1 tsp Salt
1/2 tsp Cumin or Jeera
1 1/2 tsp Red Chilly Powder
1/2 tsp Turmeric
1 tbsp Oil + for deep frying
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.
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 time,which means you have your dough right.
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.
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 deep fry on low to medium flame until crisp and brown.
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 for Masala Namkeen dough as well.
Serve with hot tea or with sweets.
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:
For Jeera(Cumin) Ajwain flavour:
1 1/4 Cup Maida or all purpose flour
2 tsp Salt
2 tsp Cumin or jeera
1 tsp Ajwain
1 tbsp Oil + for deep frying
For Masala Flavour:
1 1/4 Cup Maida Or All Purpose flour
1 tsp Salt
1/2 tsp Cumin or Jeera
1 1/2 tsp Red Chilly Powder
1/2 tsp Turmeric
1 tbsp Oil + for deep frying
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.
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 time,which means you have your dough right.
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.
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 deep fry on low to medium flame until crisp and brown.
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 for Masala Namkeen dough as well.
Serve with hot tea or with sweets.
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