Masala sticks | sooji masala sticks | how to make namkeen masala sticks

Crispy masala sticks are made with rava (semolina) and regular spices. It is crisp and has a similar texture to any popular Gujarati Farsi puri with a longer shelf life. In this recipe, I share 2 flavored masala sticks, which are easy to make and also be a simple evening tea time snack or kids’ snack recipes. I have shared a perfect ingredient ratio and a few no-fail tips to help you to make perfect masala sticks on the first attempt. Do try this!

• firstly, I made masala sticks with semolina (sooji), also make sure to finely powder the rava else it will be difficult to knead. You can use all-purpose flour (maida) instead of semolina.
• Knead dough smooth and semi-soft, also rest the dough for 15 minutes so rava is easily puffed up.
• Roll the roti should be medium thick than a normal chapati or roti. this would help in attaining a crisp brittle texture.
• You can shape masala sticks into squares, even triangles, or as per your choice.
• Lastly, Fry masala sticks in small batches on a medium flame. once deep fried, cool down and store them in an airtight container for longer shelf life.

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Masala sticks | sooji masala sticks | how to make namkeen masala sticks

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Resting time 20 minutes mins

Total Time 45 minutes mins

Course Dry namkeen, Snack

Cuisine Indian

Servings 1 box

Ingredients

 

For masala stick

• 2 cup semolina - sooji
• Salt to taste
• 1 tsp roasted cumin powder
• ½ tsp hing
• 2 tbsp melted ghee
• ¾ cup slightly hot water or as required
• Oil for deep frying

For spicy masala

• 1 tsp black salt
• 1 tsp red chilli powder
• ½ tsp cumin powder

For mint masala

• 1 tbsp dry mint powder
• 1 tbsp jaljeera powder

Instructions

• In a mixture jar, add semolina (sooji) and grind it into fine powder.
• In a mixing bowl, add grinded powder, salt, cumin powder, hing, and melted ghee. Mix well.
• Then add slightly hot water gradually and knead the semi-soft dough.
• Cover and rest the dough for 15 minutes.
• Meanwhile in a bowl, add black salt, red chilli powder, and cumin powder. Mix well. Spicy masala is ready.
• Also in another bowl, add mint powder and jaljeera powder. Mix well. Tangy mint masala is ready.
• After 15 minutes, the dough is properly set. Then take a medium size ball and flatten it out between your palm.
• Then roll roti into medium size and medium thick roti. Do not roll thin roti.
• And using a cutter or knife cut it into medium size strips. You can also cut it into different shaped triangles.
• Heat the oil in a pan on medium-low heat for deep frying. Add strips or nasta into hot oil and fry it on medium flame till become golden brown and crispy on both sides.
• Remove them to a bowl and sprinkle spicy masala on it. mix well.
• Also, fry another batch of sticks in the same way and sprinkle mint masala on it. mix well.
• Cool down 2 flavor masala sticks completely, then store them in an airtight container.

Notes

• grind rava into fine powder.
• use slightly hot water to knead the dough
• knead the semi-soft dough for masala sticks.
• rest dough for 15 minutes, so rava is puffed up.
• roll roti into medium thickness.
• fry masala stick on medium-low flame.
• masala sticks stays good for a month when stored in an airtight container.