HomeSnacksDry Namkeen RecipesMasala sticks | sooji masala sticks | how to make namkeen masala...

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!

The key to making crispy masala sticks at home are
  • 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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Recipe video

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

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 45 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


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


  • 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.


  • 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.
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