Methi Namkeen

Another new version of namkeen..bit healthier and excellent aroma.

• 2 cups - Refined flour/Maida
• 1 cup   - Rice flour/Arici mav/Chawal ka atta
• 2 tbs    - Unsalted butter
• 1 cup   - Water
• 1/2 tbs - Baking soda
• 2 tbs    - Kasoori methi/Dried fenugreek leaves,kanja vendhaya elai
• 1 tbs - Edible green food colour
• 1/2 tbs - Chat masala
• Salt to taste
• Oil to deep fry
Method/Vidhiee:

1. Sieve the Maida,rice flour and baking soda on to a bowl.
2. To it add butter, green food colour and mix them well.
3. Now start adding water to the flour butter mixture.
4. Remember you have to knead the dough tight with less moisture in it.
5. Make big portions of the dough.
6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.
7. Cut them lengthwise first and then breadth wise so that diamonds shapes are formed.
8. Meanwhile heat oil in a deep fry pan.
9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.
10. Do not drop in from the center or there may be a possibility of oil spilling.
11. Fry them till they turn half golden brown or full golden brown.
12. Drain excess oil and put them on to tissue paper.
13.Once they turn cool transfer them to an air tight container.
14. Repeat the same process keeping the flame low till the namkeens are going to be dropped.

Tip:
Avoid using more water to knead the dough.
Fry them till the namkeens are crisp ans hard.

Gulab Shakaar Namkeen

Tried a bit different Namkeen...and it came out good :)

• 2 cups - Refined flour/Maida
• 1 cup - Rice flour/Arici mav/Chawal ka atta
• 2 tbs - Unsalted butter
• 1 cup - Water
• 1/2 tbs - Baking soda
• Pinch of salt
• 1 tbs - Gulab jal/Rose water/Panneer liquid
• 5 tbs - Sugar powder
• Pinch of kesari edible colour powder
• Oil to deep fry
Method/Vidhiee:

1. Sieve the Maida,rice flour,pinch of salt and baking soda on to a bowl.
2. To it add butter, 3 tbs of sugar powder,kesari colour,rose water and mix them well.
3. Now start adding water to the flour butter mixture.
4. Remember you have to knead the dough tight with less moisture in it.
5. Make big portions of the dough.
6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.
7. Cut them lengthwise first and then breadth wise so that diamonds shapes are formed.
8. Meanwhile heat oil in a deep fry pan.
9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.
10. Do not drop in from the center or there may be a possibility of oil spilling.
11. Fry them till they turn half golden brown or full golden brown.
12. Drain excess oil and put them on to tissue paper.
13. You can dust remaining sugar powder when they are half cool.
13. Once they turn cool transfer them to an air tight container.
14. Repeat the same process keeping the flame low till the namkeens are going to be dropped.

Tip:
Avoid using more water to knead the dough.
Fry them till the namkeens are crisp ans hard.