Namkeens (Maida ‘chips’)

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Namkeens areavailable in plenty, whether locally made or standard branded ones. It is another of those delicious fried (and hence unhhealthy when eaten in lieu of tiffin) foods. Even kids will enjoy, since these are not spicy. It turns out so crispy that it melts in your mouth. It is a good dish to offer when you have guests at home over tea. And the fact that they have a long shelf-life means that you can prepare in plenty and store in air-tight containers.

I borrowed this recipe from one of my Marwari friends. I had to give them 5 recipes in exchange for this recipe !! I have since shared this a lot of friends and they have all relished it. And no, its not complicated – if you prepare puris, you can prepare this one too !

What you need to have:

1. Plain flour (Maida) – 1 cup

2. Raw cooking oil – 10-12 Teaspoons

3. Kala jeera(Kalonji) – 1/2 Teaspoon

4. Salt to taste

5. Oil to fry – 2 cups

Ingredients of Namki

What you do with what you have:

1. Sieve maida in the fine atta siever.

2. Add cooking oil and keep mixing with your hands. To this add salt and kala jeera. Add water slowly and knead it into a hard dough, so that one should be able to pinch out the required size of the dough from it.

The Namki dough

3. Keep the dough aside for about 1/2 an hour and the dough would be as shown in the image below with white dots here and there.

Ready Namki dough after 30 mins

4. Pinch out pieces of dough of size below.

Pinched out balls from the dough

5. Just roll it once forward and once backward and spread it on a plate without dusting in the flour as shown in image below. It can even be rolled into a larger size provided one pinches out bigger balls from the dough in step 4.

Rolled Namki spread on a plate

6. Place a skillet with 2 cups of cooking oil it. On heating deep fry the rolled namki to just light brown . It turns out so crispy and one can enjoy with Masal puri, Upma , Alu poha etc.

Ready to serve Namki

Store it in air tight containers and serve for parties and also with tea in the eveniong. It could also serve as kid’s snack box.

What to remember:

1. If you are not sure, it is better to knead the dough a little harder than you think – will be easier to pinch out the balls from the dough.

2. The size of the Namki depends upon one’s liking. Some prepare it a little bigger. Since it looks tiny and pretty, I prefer to prepare them of the above size.

3. Be conservative while adding water when you knead the dough unless you want to eat hard and tasteless Namkeen 🙂

How long it takes: 45 Minutes


8 thoughts on “Namkeens (Maida ‘chips’)

    mallika said:
    November 24, 2010 at 11:40 pm

    I don’t believe this is true. If you use flour, only then it will never ever be crispy. You either add barley or sooji to make it crispy.

      prathibalrao responded:
      November 25, 2010 at 6:09 pm

      Hi Mallika,

      U please try it out and lemme know.

    Frugal Indian Fashionista said:
    September 22, 2011 at 1:55 pm


    The raw oil does the job !!! That’s how it becomes crispy… believe me, it works!!

    santosh mali said:
    July 8, 2012 at 2:15 pm

    i like this page show some more recepie

    Regi said:
    August 31, 2012 at 9:06 pm

    i will surely going to try , thanks, Regi

    prathibalrao responded:
    September 1, 2012 at 1:51 am

    Hi Regi,

    Please try it out and send me da feed back.

    […] need no introducton. I have already put up Maida namkeen and Wheat atta namkeen (4 Diwalis ago !) before. This ginger namkeen I am putting up today is […]

    […] of you may have noted that I have already put up one type of (Maida) Namkeen here. This namkeen is prepared from Wheet Atta and is easy to prepare. I borrowed this recipe way […]

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