Kaju Namak Pare

Kaju Namak Pare Recipe, an easy and spicy cashew-shaped deep-fried crisp snack recipe made with plain flour and spice powders Basically, it’s an extension of the popular namak pare recipe with a cashew twist. It can be served as a side dish to your lunch or dinner recipes or as an evening munching snack with a cup of favourite hot beverages.

Deep-fried snacks have always been a popular choice for the majority of us. There are many popular snack recipes in India, but in recent years, other variations to these popular snacks have emerged to make them more appealing and tasty. The kaju namak para recipe, known for its attractive shape and lip-smacking spice coating on top, is one of the most popular variations.

In addition, there are some additional tips, suggestions, and variations to the kaju namak para recipe. First and foremost, the ideal namak paare is made with only plain flour or maida. However, other flours, such as atta or wheat flour, or a combination of wheat and plain flour, can be used to make this. It should taste just as good, but maida is preferred. Second, avoid using large caps to shape these and instead use small caps. Also, these caps must have sharp edges, so I recommend using metal bottle caps. Finally, deep fry it over a low heat to make it crisp and brittle. It also helps to achieve a good colour and ensures that the food is evenly cooked. Furthermore, deep fry these in small batches, making sure that each batch is transferred to the oil as soon as possible.

AuthorManita

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 2 cups maida
 2 tbsp rava / sooji (coarse)
 ½ tsp ajwain / carom seeds
 1 tsp cumin
 ½ tsp salt
 2 tbsp oil (hot)
 water (for kneading)
 oil (for frying)
for spice
 ½ tsp chilli powder
 ¼ tsp pepper powder
 ½ tsp chaat masala
 ¼ tsp salt
 few curry leaves

1

First, combine 2 cup maida and 2 tbsp rava in a large mixing bowl.

2

1/2 teaspoon ajwain, 1 teaspoon cumin, and 1/2 teaspoon salt Combine thoroughly.

3

Pour in 2 tbsp hot oil and mix thoroughly.

4

Crumble and combine until the flour is moistened.

5

further, add water and start to knead.

6

knead to a smooth, soft dough, adding water as needed.

7

Roll the dough out by smearing oil on the rolling pin.

8

roll out to a slightly thicker thickness

9

Make a moon shape with a bottle cap.

10

Deep fry in hot oil while keeping the flame low.

11

Cook, stirring occasionally, until the namak pare turns golden and crunchy.

12

To remove excess oil, drain.

13

1/2 teaspoon chilli powder, 1/4 teaspoon pepper powder, 1/2 teaspoon chaat masala, 1/4 teaspoon salt, and a few curry leaves

14

Mix thoroughly to ensure that the spices are evenly coated.

15

Finally, serve kaju namak para with chai.

Ingredients

 2 cups maida
 2 tbsp rava / sooji (coarse)
 ½ tsp ajwain / carom seeds
 1 tsp cumin
 ½ tsp salt
 2 tbsp oil (hot)
 water (for kneading)
 oil (for frying)
for spice
 ½ tsp chilli powder
 ¼ tsp pepper powder
 ½ tsp chaat masala
 ¼ tsp salt
 few curry leaves

Directions

1

First, combine 2 cup maida and 2 tbsp rava in a large mixing bowl.

2

1/2 teaspoon ajwain, 1 teaspoon cumin, and 1/2 teaspoon salt Combine thoroughly.

3

Pour in 2 tbsp hot oil and mix thoroughly.

4

Crumble and combine until the flour is moistened.

5

further, add water and start to knead.

6

knead to a smooth, soft dough, adding water as needed.

7

Roll the dough out by smearing oil on the rolling pin.

8

roll out to a slightly thicker thickness

9

Make a moon shape with a bottle cap.

10

Deep fry in hot oil while keeping the flame low.

11

Cook, stirring occasionally, until the namak pare turns golden and crunchy.

12

To remove excess oil, drain.

13

1/2 teaspoon chilli powder, 1/4 teaspoon pepper powder, 1/2 teaspoon chaat masala, 1/4 teaspoon salt, and a few curry leaves

14

Mix thoroughly to ensure that the spices are evenly coated.

15

Finally, serve kaju namak para with chai.

Kaju Namak Pare

Observations:

  • First and foremost, ensure that the namkeen is fried on a low heat; otherwise, the namkeen will not become crunchy from the inside.
  • In addition, to make chatpata, add the spices of your choice.
  • You can also replace maida with wheat flour to make it healthier.
  • Finally, kaju namak para recipe can be stored in an airtight container for 2 weeks.

Also Read: Panchmel Dal Recipe