Crispy Kaju Namkeen Recipe Made with Wheat Flour and Ragi
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.
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.