Crispy kaju namkeen recipe made is a deep-fried savory tea time snack. This tasty and healthy kaju namkeen made with ragi flour, wheat flour, and addition of some spices.
About Crispy Kaju Namkeen Recipe Made with Wheat Flour and Ragi
These crispy kaju made with foxtail millet(ragi) and wheat flour is a healthy twisted version of regular namakpaare in Kaju(cashew) shape. They are easy to make, crispy in taste needs only a few ingredients. This kaju shaped namkeen goes well with a cup of tea or coffee and can be served to the guests during the festive season.
Traditional namakpaare are made with maida or all-purpose flour and shaped into long strips. But to give a healthy twist, I have replaced maida with nutritious ragi and wheat flour and make them more attractive by giving the shape of kajus (cashew). To make these kaju firstly, we make a dough of ragi and wheat flour, divide it into balls and roll out into a thick round shape and finally, cut into Kaju shape with the help of a bottle cap, or you can try a small round cookie cutter as well. You can increase or decrease the thickness of these Kaju, frying time is also changed accordingly. Thick kajus require a longer time in frying than the thinner ones.
Diwali is around the corner, and we all try to make some healthy and delicious snacks for our friends and family. These are the perfect healthy snack choice for this festive season. Kids love fried food very much so, these will be a good replacement for the market bought unhealthy foods. Give it a try and enjoy your festivals with healthy and delicious food.
Other snacks recipe you would like to try–til ladoo bites, Bhel puri chaat, Ragi nachos
Health Benefits of Ragi
Ragi flour – It is from the millet family, also known as nachini or fox-tail millet. Ragi is a superfood that is rich in protein, fibre, calcium, and iron. It is the best food for controlling weight and diabetes. It helps in keeping strong bones and healthy teeth and reducing the risk of heart disease. Ragi is gluten-free in nature and a healthy choice for people with wheat sensitivity.
Homemade Kaju Namkeen Recipe-Step by Step Preparation
1. Take a big bowl, add wheat flour, ragi flour, salt, ajwain, jeera powder, and oil. Mix well till oil coats all the flour and reach the bread crumb stage.
2. Now add water little by little and make a stiff dough. Give a rest for 10-15 minutes to the dough.
3. Now make equal size balls out of it the dough. Then roll out a ball to make a 3 to 4-inch round shape and do the same with another ball. After that, place one round and then another one on it and roll them together to the thickness of 1cm.
4. After that, take a bottle cap and cut into small equal size semicircles like Kaju shape and collect them into a plate. Repeat the process with the rest of the balls.
5. Now heat oil in a frying pan on low flame. Once the oil becomes hot, drop these Kaju-shaped semicircles in it and fries them till they become crisp. It will take around 4-5 minutes on low flame. Fry all the Kaju and put them on a wide plate to let them cool completely.
6. Once cooled, store them in an airtight container. These stay fresh up to 2-3 weeks.
Serving Suggestions
Crispy ragi kaju namkeen goes well with a hot cup of tea or coffee as an evening snack. They can also be gifted to friends and family during festive season.
Tips and Tricks
- Always use oil for frying that does have a strong smell.
- While making dough, always add water a little at a time.
- Fry Kaju on low flame and flip them in between to even cooking from all sides.
- Let them cool completely before storing it in the container.
- Kaju will stay best up to 2-3 weeks when stored properly in an airtight container.
- Crispy kaju can be baked in oven at 180 degree C for 15-18 minutes or until done.
Recipe Card
Crispy Kaju Namkeen Recipe Made with Wheat Flour and Ragi
Ingredients
- 250 gm Whole wheat flour
- 100 gm Ragi flour
- 80 ml Oil
- 1 tsp Ajwain
- ¾ tsp Salt
- ½ tsp Jeera powder (Roasted cumin powder)
- 160-170 ml Water
Instructions
- Take a big bowl, add wheat flour, ragi flour, salt, ajwain, jeera powder, and oil. Mix well till oil coats all the flour and reach the bread crumb stage.
- Now add water little by little and make a stiff dough.
- Give a rest for 10-15 minutes to the dough.
- Now make equal size balls out of it the dough. Then roll out a ball to make a 3 to 4-inch round shape and do the same with another ball.
- After that, place one round and then another one on it and roll them together to the thickness of 1cm.
- After that, take a bottle cap and cut into small equal size semicircles like Kaju shape and collect them into a plate. Repeat the process with the rest of the balls.
- Now heat oil in a frying pan on low flame. Once the oil becomes hot, drop these Kaju-shaped semicircles in it and fries them till they become crisp. It will take around 4-5 minutes on low flame. Fry all the Kaju and put them on a wide plate to let them cool completely.
- Once cooled, store them in an airtight container. These stay fresh up to 2-3 weeks.
Video
Notes
- Always use oil for frying that does have a strong smell.
- While making dough, always add water a little at a time.
- Fry Kaju on low flame and flip them in between to even cooking from all sides.
- Let them cool completely before storing it in the container.
- Kaju will stay best up to 2-3 weeks when stored properly in an airtight container.
- Crispy kajus can be baked in oven at 180 degree C for 15-18 minutes or until done.
My latest Video
Try this crispy kaju namkeen recipe at home and let me know about your outcomes in the comments section below or tag #healthicallykitchen on Instagram. If you like this recipe, don’t forget to share it with your friends and family, and give us a star rating.
