Wheat Atta Namkeen – Diwali Special 3

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Wheat atta is the key ingredient for so many recipes with Chapathi and parathas being the prominent ones. We also prepare laddus, cakes and burfis as well.

Some 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 back in 1993 from one of my gujrati friends ( who also taught me the Dhokla recipe) during my stay at Guwahati, Assam. When you prepare it you will realize that the ajwain seeds are key to the taste of this namkeen – so don’t try this recipe without the seeds. Also you may use branded atta – I used Pillsberry atta.

What you need to have:

1. Wheat atta – 1 cup

2. Cooking oil – 10-15 Teaspoons

3. Ajwain seeds – 3/4 Teaspoon

4. Chilli powder (less spicy) – 1 Teaspoon

5. Salt to taste

6. Water – approximately 1/4 cup

Ingredients of Atta Namkeens

What you do with what you have:

1. Sieve atta in the atta sieve.

2. Mix atta, ajwain seeds, chilli powder, salt and cooking oil thoroughly in a bowl.

3. Add water in such a way that the dough is a little hard, so that you will be able to pinch out the required size balls out of it. The dough and the pinched out balls is as shown in the image below. (You can see the dots formed on the surface of the dough)

Namkeen Dough

The pinched out balls

Rolled Namkeens

4. Roll pinched out balls once forward and once backward . The rolled namkeens is as shown in the image above.

5. Place a skillet with cooking oil oin it on a medium flame. When it gets heated , put in the rolled Namkeens and deep fry the same on both the sides till it is done.

Ready to serve Namkeens is as shown in the image below. Store it in airtight containers and will remain afresh for 15-20 days. This could be a decent party dish.

Ready to serve crispy & spicy Namkeens

Good to know:

1. Please do not make the dough soft since it will result in the namkeens to turn soft and not crispy.

2. Quantity of water depends upon the quality of atta. If local atta is used since it will not be as fine as the branded atta it will consume more water.

3. To clarify wheather the dough is knead properly or not there should be dots to the dough which is as shown in the image. If the dough is knead properly one will be able to pinch out the balls easily without getting stuck to one’s hands. Since chilli powder is used the colour of the Namkeens could turn a little brown.

How long it takes: 30 minutes

Number of servings: 5-6 people

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12 thoughts on “Wheat Atta Namkeen – Diwali Special 3

    Vidya Pai said:
    October 29, 2008 at 2:47 pm

    Is this the same as tukdi?

    prathibalrao responded:
    October 30, 2008 at 3:53 pm

    Hi Vidya,

    Actually it is not tukdi. We never add ajwine seeds to tukdi at all.

    Nilima Lodha said:
    July 12, 2011 at 1:36 am

    It came out superb!!!!!!!!!!!!!!!!liked it so much

      prathibalrao responded:
      July 12, 2011 at 10:38 am

      Hi Nilima Lodha,

      Thanx a lot for ur comments. There are a few snacks to try out if you are interested!!!!!!

    kushagra said:
    October 16, 2011 at 5:36 pm

    hi its not tasty at all.

    khushboojha said:
    May 7, 2012 at 10:03 pm

    hello

    Aditi said:
    June 14, 2012 at 2:36 am

    Hi,
    Thanks for your recipe. Actually, I am out of India now, so, I dont know whether I will get Ajwan here. Can you suggest any other spice? Thanks in adv

    […] 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 personally my favorite […]

    bhawna dubey said:
    February 27, 2013 at 10:24 am

    nice recipe.. but.. i cnt understand that how much i should fry it.. plz give the feedback…

    bhawna dubey said:
    February 27, 2013 at 6:11 pm

    i had tried the recipe.. its osum.. n 4 ur kind information kushagra.. its a easy recipe n 2 tasty.. i think u had not tried the recipe try it first…. thnk post the comment..

    indoritaste said:
    December 9, 2014 at 11:59 pm

    Its great Blog, with testy Food , you can seems and learn process of making food…..
    Get……. Indori namkeen

      prathibalrao responded:
      December 10, 2014 at 4:00 pm

      Hi,

      Thanx a lot for your sweet words of appreciation. Please pass on the link of this blog among your friends community.

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