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Kaju Namak Pare | Diwali Snacks | Crispy Sooji Namak Pare Recipe


 🌰✨ — here’s detailed, perfect “Kaju Namak Pare” Crispy Sooji Recipe —

exactly in recipe — stepwise clarity, secret tip inside, plus all sections like summary, ingredients, flame, serving, storage, FAQs & more 💫

🌰 Kaju Namak Pare | Crispy Sooji Namak Pare Recipe

(Tasty & Easy Homemade Tea-Time Snack 🏡)
Simple • Extremely Delicious • Dry Snack for Diwali or Travel
✨ Perfectly Khasta, Crispy & Golden – with a melt-in-mouth texture! ✨

📝 Summary

Kaju Namak Pare is a classic Indian dry snack made from maida (all-purpose flour) and sooji (semolina), shaped like cashew nuts (kaju). It’s deep-fried till golden and crispy — giving that irresistible khasta bite!
This snack stays fresh for weeks — perfect for Diwali gifting, travel boxes, kids’ tiffin, or evening chai ☕💛

⏱️ Cooking Time

StepDurationPreparation Time10 minutesResting Time15 minutesFrying Time15–20 minutesTotal Time35–40 minutes

🍳 Equipment Used

  • Mixing bowl / parat
  • Measuring cups & spoons
  • Rolling pin (belan) & board (chakla)
  • Small bottle cap / round lid (for shaping kaju)
  • Frying pan or kadhai
  • Slotted spoon
  • Tissue paper or kitchen towel
  • Airtight container for storage

🧂 Ingredients (For 2 Cups Snack)

IngredientQuantity

Maida (All-purpose flour)1 cup

Sooji (Fine semolina)½ cup

Ajwain (Carom seeds)½ tsp (lightly crushed between palms)

Black pepper powder¼ tsp

Chaat masala½ tsp

Salt¾ tsp or to taste

Oil (for moyan)3 tbsp

Water (for kneading)approx. ¼ cup (as needed)

Oil (for frying)as required

🔥 Flame & Temperature Guide

  • Dough kneading: Room temperature
  • Resting: 15 minutes (covered with a damp cloth)
  • Frying: Low to Medium flame — oil temperature should be around 150–160°C
    (test: drop a small dough piece — it should rise slowly, not instantly)

🧑‍🍳 Preparation Steps (Step-by-Step)

Step 1️⃣ – Prepare the Dough

  1. In a parat or mixing bowl, add
    👉 1 cup maida + ½ cup sooji + ½ tsp ajwain (crushed on palm) + ¼ tsp black pepper + ½ tsp chaat masala + salt.
  2. Mix well using your fingers.
  3. Make a small well (hole) in the center and pour 3 tbsp oil.
  4. Rub the oil into the flour mixture with your fingertips until it resembles breadcrumbs.

🌀 Secret Tip:
👉 To check perfect “moyan” (oil proportion), press a small portion of flour in your palm — if it holds shape and doesn’t crumble, the moyan is perfect! This ensures your namak pare will be extra khasta (crispy).

  1. Gradually add water (little by little) and knead into a tight, smooth dough (not soft).
  2. Cover and rest for 15 minutes.

Step 2️⃣ – Divide & Roll the Dough

  1. After resting, apply a few drops of oil and knead once again to smoothen.
  2. Divide the dough into 4 equal balls.
  3. Take one portion, flatten it slightly, and roll it into a medium-thick circle (not too thin).

Step 3️⃣ – Shape Like Kaju (Cashew)

  1. Using a small bottle cap lid, cut small circular pieces.
  2. Now, use a knife to cut each circle into a half-moon shape (like kaju).
  3. Repeat the same with all the dough portions.
  4. Keep shaped pieces on a plate covered with a dry cloth.

💡 Tip: If you like designer edges, press lightly with a fork for texture.

Step 4️⃣ – Fry Until Golden & Crispy

  1. Heat oil in a kadhai on medium flame.
  2. Once hot, reduce to low flame.
  3. Add a small batch of kaju namak pare — don’t overcrowd the pan.
  4. Fry slowly on low-medium flame until golden and crisp.
  5. Stir occasionally for even color.
  6. Remove using a slotted spoon and drain on tissue paper.

⏱️ Frying time: 6–8 minutes per batch (slow frying = extra crispiness)

Step 5️⃣ – Cool & Store

  1. Let the fried kaju pare cool completely.
  2. Once cooled, store in an airtight container.
    They’ll stay fresh & crispy for 15–20 days easily.

🍽️ Serving Ideas

  • Serve with adrak chai ☕ or masala tea for a crunchy tea-time treat.
  • Perfect snack box for kids or travel munching.
  • Add to Diwali dry snack hampers for gifting.
  • Serve alongside sweet boondi or halwa for festive thali combinations.

🎁 Packing Ideas

  • Once cooled, pack in airtight tins or zip-lock pouches.
  • For gifting, use decorative jars with ribbon & “Homemade with Love 💛” tags.

🏠 Storage Tips

  • Always store after cooling completely (to avoid sogginess).
  • Keep away from moisture & direct sunlight.
  • Stays crisp up to 3 weeks in airtight jar.

🌟 Uses

  • Tea-time snacks
  • Travel food
  • Festive dry snack
  • Kids’ lunch box munchies
  • Tiffin side snack with chutney or pickle

💚 Health & Taste Benefits

  • Sooji adds extra crunch and better digestion.
  • Ajwain helps in bloating & adds aroma.
  • Black pepper boosts metabolism.
  • Home-fried in clean oil = healthier than store-bought namkeen.

💡 Tips & Tricks

  1. Maintain low-medium flame while frying for even golden texture.
  2. Don’t make dough soft — tight dough gives perfect crispness.
  3. You can add kasuri methi or crushed jeera for variation.
  4. Always cool completely before storing.

❓ FAQs

Q1. Why did my namak pare turn hard instead of crispy?
👉 The dough was over-kneaded or oil (moyan) was less. Maintain the right moyan proportion and fry on low flame.

Q2. Can I bake instead of frying?
👉 Yes, bake at 170°C for 15–18 mins, flipping halfway. They’ll be crispy but slightly less khasta than fried ones.

Q3. Can I use whole wheat flour instead of maida?
👉 Yes, but add 1 tsp extra oil for softness, as wheat absorbs more moisture.

💬 Conclusion

Kaju Namak Pare is that nostalgic Indian crispy snack — golden, crunchy, and full of flavor!
With just maida, sooji, and a touch of ajwain, you can make this perfect khasta tea-time treat at home 🏡
Crispy outside, soft bite inside — ideal for Diwali, travel, or any cozy chai moment! ☕✨

 Recipe in Video

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