- Preparing dough time: 7-8 minutes.
- Preparation time : 8-10 minutes.
- Deep frying time: 18-20 minutes.
- Total time: 38 minutes.
Namkin have so many varieties, very popular in the state of UP and Bihar; puffed and crisp can be stored for 2-3 weeks in an airtight container. Can be served with evening tea or as a Chat with curd, green chutney, Sauth (Tamarind chutney)…boiled potatoes…etc.
- Maida: 250 gm.
- Salt: 1 teaspoon
- Baking soda: 1 pinch
- Ajwain: 1 teaspoon
- Crushed black pepper: 1 teaspoon
- Oil: for deep frying
- Oil: 50-60 ml (for moin that is put it into dough itself).
- Take a wide vessel; pour maida, baking soda, oil, ajwain and salt. Mix well by rubbing between palms.
- Add water in small quantity and knead them, take care that the dough remains a bit hard, soft dough is not suitable for this dish.
- (The dough can be made in food processor also), cover and Keep aside, to be used after half an hour
- Divide dough into 4-5 parts and make balls; roll the ball in 2-3 mm thick circle as in photo (as chapatti), cut this into rectangles shape with the help of knife, keep aside.
- Take a deep fry pan, put oil and heat on medium flame; to check if oil is ready put a little piece of dough in the oil it should come up slowly otherwise, wait a while and test again.
- Deep fry them in small quantity on medium low heat; stir in between, fry it from both sides, fry till it becomes crispy and golden in colour.
- Take it out on the paper napkin to remove Excess oil; let it cool completely, about half an hour, it will become crispier.
- Note: if it is fried on high heat, it will be soft. It will not be crispy.