Maida Namkeen, also known as Maida Karela Namkeen, is a crispy and savory Indian tea-time snack made using refined flour, ghee, and spices. Shaped like tiny bitter gourds (karela), this unique fried delicacy is crunchy, flavorful, and absolutely addictive with a cup of evening chai.
Ingredients:
- 2 cups refined flour (maida)
- ½ teaspoon ajwain (celery seeds)
- 2 tablespoons ghee (for the dough)
- ½ teaspoon black pepper powder
- Salt to taste
- Refined oil – for deep frying
Instructions:
- In a large mixing bowl, add maida, ajwain, salt, black pepper powder, and ghee.
- Mix everything well with fingers to incorporate the ghee into the flour.
- Add water little by little and knead into a stiff dough. Cover and rest for 10 minutes.
- Take a small portion of the dough and roll it into a very thin oval or circle.
- Using a knife, make 3–4 vertical cuts in the center without cutting the edges.
- Hold one top and bottom corner and twist to form a karela-like shape.
- Repeat with the rest of the dough.
- Heat oil in a kadhai or deep pan on medium flame.
- Fry the prepared shapes in batches until they turn crisp and golden.
- Remove on paper towels to drain excess oil.
- Let them cool completely and store in an airtight container.
- Serve with tea or as a crunchy snack any time of the day.
Nutritional Information (General):
- Calories: 180 kcal
- Carbohydrates: 20g
- Protein: 3g
- Fat: 10g
- Fiber: 1g
- Iron: 4%
- Calcium: 2%
Cooking Tips & Variations:
- Add 1 tsp sesame seeds or crushed kasuri methi for extra flavor.
- For extra crispiness, make sure the dough is stiff and the rolled sheets are very thin.
- Replace black pepper with red chili flakes for a spicier version.
- You can even sprinkle chaat masala after frying for a tangy twist.
Common Mistakes & Fixes:
- Mistake: Namkeen turns soft after cooling.
Fix: Ensure dough is stiff and frying is done on medium flame till golden brown. - Mistake: Shapes open up while frying.
Fix: Ensure edges are not cut and twist tightly to seal shape. - Mistake: Oily texture.
Fix: Make sure oil is properly hot before frying and do not overcrowd the pan.
Chef’s Tips & Tricks:
- Resting the dough helps in achieving crispiness.
- Always fry on medium flame to ensure even cooking.
- A pizza cutter works great for slicing even cuts in the dough.
- Use a fork to lightly prick large sheets to prevent puffing if you’re not shaping them.
Brand Suggestions:
- Refined Flour (Maida): Elephant Atta Maida (Available at Tesco, Asda, Indian stores)
- Ajwain (Celery Seeds): TRS or Natco Ajwain
- Ghee: East End, Patak’s Ghee
- Black Pepper Powder: Rajah or TRS
- Refined Oil: KTC Sunflower or Vegetable Oil
Equipment & Tools:
- Mixing bowl
- Rolling pin & board
- Knife or pizza cutter
- Deep frying pan/kadhai
- Slotted spoon
- Paper towels
- Airtight storage container
Pairing Suggestions:
- Serve with a hot cup of masala chai or ginger tea.
- Can be served as a side snack with curd or sweet pickle.
- Pack in kids’ lunchboxes for a tasty break-time snack.
Allergen Information:
- Gluten: Contains wheat – not suitable for gluten-intolerant individuals.
- Dairy: Contains ghee – use oil instead for a dairy-free version.
- Nut-Free: Safe for nut-free diets (unless cross-contamination).
Recipe Instructions Step by Step:
Step 1: Prepare the Dough
Mix maida, ajwain, salt, black pepper, and ghee in a bowl. Add water gradually and knead a stiff dough. Cover and let it rest for 10 minutes.
Step 2: Roll the Dough
Take a small ball of dough and roll it out thinly into an oval or circle on a floured surface.
Step 3: Shape the Namkeen
Make 3–4 straight cuts in the center using a knife. Keep the edges intact. Hold top and bottom corners and twist to give a karela-like shape.
Step 4: Fry the Namkeen
Heat oil on medium flame. Fry the shaped namkeen in small batches till they turn golden and crispy. Drain on paper towels.
Step 5: Cool & Store
Allow them to cool completely. Store in an airtight container. Serve fresh or anytime with tea.