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