HomeSnacksDry Namkeen RecipesKaju namkeen recipe | how to make kaju namakpara | masala kaju...

Kaju namkeen recipe | how to make kaju namakpara | masala kaju recipe

Kaju Namkeen is an easy-to-make crispy snack made with maida, semolina and regular spices. It has a similar texture to namak-pare with some more twists. You can make them in advance and store them for a week. Store kaju namakpara in an airtight container, they stay crispy for a longer period. This festival season tries some different and really tasty savory snacks for family and friends.

I will share kaju namkeen recipe with a perfect ingredient ratio and a few no-fail tips to help you to make crispy and flaky kaju namkeen on the first attempt.

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Recipe video

Kaju namkeen recipe | how to make kaju namakpara | masala kaju recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


  • 1 cup maida - all purpose flour
  • ¼ cup rava - fine variety
  • ¼ cup oil
  • Salt to taste
  • ½ tsp carom seeds
  • ¼ cup water or as required
  • For masala
  • ¼ tsp red chilli powder
  • ¼ tsp amchur powder
  • Salt as per taste


  • In a mixing bowl, add maida, fine rava, salt, ajwain, and oil. Mix everything so oil is properly incorporated with flour.
  • Add water gradually and knead a tight and smooth dough.
  • Cover and rest the dough for 20-25 minutes.
  • Then take the dough on a rolling pin and roll it at ½ inch thickness in an approximate round shape to get thick flaky cashew.
  • For cutting out cashews, take a small, clean cap from a bottle with almost 1 -1.5″ inch diameter. The smaller the diameter, the better shapes you will get. I took out the cap of a medicine bottle and sterilized it and then used it for my cutting.
  • Starting with the edge, start cutting crescent shapes from the rolled dough with the cap.
  • Heat oil in a pan, Fry them on low-medium heat till they turn golden brown or crispy. Turn them in between to fry on all sides equally. This takes time and patience
  • Fry all these cashews and strain them with a slotted spoon and pile them in a wire rack.
  • Now in a plate, add salt, red chilli powder, and amchur powder.mix well.
  • Add spices to kaju namkeen and also add 1 tsp hot oil to it. mix well.
  • Masala is easily stuck with kaju namkeen.
  • Serve or store kaju namkeen in an airtight container.


  • rub the oil with your fingers until it is well incorporated with the flour.
  • If flour forms a shape between your palms means ghee is enough and well incorporated.
  • make a tight and smooth dough.
  • fry kaju namkeen on low-medium flame.
  • add slightly hot oil kaju namkeen to stick masala on it.
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