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Namkin shaankh (festival namkin)

Servings:
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 “Namkin shaankh (festival namkin)”, is a delightful snack popular in the state of UP, Bihar and various parts of India.

The result is a puffed and crispy texture 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.

Namkin Shaankh is often enjoyed as a tea-time snack or served during festive occasions and celebrations. It pairs wonderfully with a cup of hot tea or coffee and is cherished for its satisfying crunch.

Ingredients:

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).

Preparation:

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

Method:

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.