वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Prepare the Besan Batter
Combine 2 cups of besan (gram flour) with salt to taste, ½ tsp asafoetida (hing), and ½ tsp turmeric powder in a large bowl. Gradually add water, mixing until a smooth batter is formed. The batter should not be too thick or too thin; the video mentions using slightly less than 1 cup of water for 2 cups of besan. Whisk by hand for 2-3 minutes until well combined and airy.
Set Up the Namkeen Machine
If you have a namkeen-making machine, select your desired attachment for thin or thick strands. Grease the inside of the machine with oil, then fill it with the prepared besan batter. If you don't have a machine, you can use a grater to make the namkeen.
Fry the Namkeen Strands
Heat oil in a deep pan on high flame. Once hot, press the namkeen machine directly over the oil, allowing the batter to form strands that fall into the hot oil. Fry until the bubbling subsides, then flip and continue frying until golden and crispy. Thin namkeen should be cooked on high flame, while thicker strands require medium to low flame for even crisping. Remove and place on a tissue paper to absorb excess oil. Repeat for all the besan batter, making various shapes like thin strands (bhujia), thick strands, and boondi.
Prepare the Boondi
If you have leftover besan batter, add a little water to thin it slightly for boondi. Heat oil again. Using a perforated spoon (like a puri strainer), hold it over the hot oil and pour the thinned batter onto it, letting small drops fall into the oil to form boondi. Fry until crispy and remove.
Fry the Crunchy Mix Ingredients
Using a strainer placed in the hot oil, fry the poha (flattened rice) in small batches until it puffs up and becomes crispy. Remove and drain on tissue paper. Next, fry the peanuts until lightly browned and crispy (if using raw peanuts, fry longer; pre-roasted peanuts need less time). Add the roasted Bengal gram (chana dal) to the oil and fry briefly until crunchy. Fry the cashews and almonds together until golden. Add the raisins at the end and fry briefly until they plump up.
Combine All Fried Ingredients
In a large bowl, gently break up the fried namkeen strands into smaller pieces. Add the fried boondi, poha, peanuts, Bengal gram, cashews, almonds, and raisins. Mix everything together thoroughly.
Prepare the Namkeen Masala
In a small dry pan, lightly roast 1 tbsp coriander seeds and 1 tbsp fennel seeds until fragrant. Let them cool slightly. In a mixer grinder, combine the roasted spices with 1 tbsp Kashmiri red chili powder, ½ tsp garam masala, salt (adjusting for salt already in besan batter), 1½ tbsp sugar powder, 1 tbsp dry mango powder (amchur), 1 tbsp chaat masala, and a pinch of asafoetida (hing). Grind everything to a coarse powder.
Mix Masala with Namkeen
Gradually add the prepared masala to the mixed namkeen ingredients, tossing well to ensure all components are evenly coated. Add according to your preference for sweet and sour taste.
Store the Namkeen
Once cooled, store the homemade mix namkeen in an airtight container. It can be stored for 2.5 to 3 months and remains crispy.
