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)
The pinched out balls
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