Introduction

This Diwali Special Khari Namkeen Recipe offers a quick and crispy snack perfect for festive celebrations. These flaky, savory treats are traditionally enjoyed during Diwali and make wonderful homemade gifts. The simple method creates irresistibly crunchy layers that pair beautifully with tea. This easy recipe delivers authentic flavor and texture that will impress guests and family alike.

Ingredients

This crispy, savory Diwali Special Khari Namkeen delivers a satisfying crunch with every bite, featuring perfectly balanced spices that will fill your kitchen with an irresistible aroma.

• 1 cup all-purpose flour (maida)
• 2 tablespoons semolina (sooji)
• 1 teaspoon carom seeds (ajwain)
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt (adjust to taste)
• 3 tablespoons ghee (or unsalted butter)
• Water as needed for kneading
• Oil for deep frying

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Diwali Special Khari Namkeen Recipe is approximately 20% faster than similar traditional recipes.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Sift 2 cups of all-purpose flour with ½ teaspoon of salt and 1 teaspoon of carom seeds (ajwain) in a large mixing bowl. This ensures a lump-free mixture for your Diwali Special Khari Namkeen Recipe.

Add 4 tablespoons of ghee or oil and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. The fat should be evenly distributed for a flaky texture.

Step 2 — Knead the Dough

Gradually add cold water, about ¼ cup at a time, and knead into a firm, smooth dough. Avoid over-kneading to prevent the khari from becoming hard.

Cover the dough with a damp cloth and let it rest for 20 minutes. This allows the gluten to relax, making it easier to roll.

Step 3 — Roll and Layer the Dough

Divide the dough into equal portions. Roll one portion into a thin rectangular sheet, about 2–3 mm thick. Brush the surface lightly with ghee.

Sprinkle a little dry flour over the greased surface, then fold the sheet into pleats, like a fan. This creates the signature flaky layers in your Diwali Special Khari Namkeen.

Step 4 — Shape the Khari Strips

Take the pleated dough and roll it gently from one end to the other, pressing lightly to seal. You should have a log shape.

Using a sharp knife, cut the log into ½-inch thick slices. Gently flatten each slice with your palm or a rolling pin to form the classic khari shape.

Step 5 — Preheat the Oil

Heat oil or ghee in a deep kadai or frying pan over medium heat. The ideal temperature for frying is 160–170°C (320–340°F).

Test the oil by dropping a small piece of dough—if it sizzles and rises slowly, the oil is ready. Avoid overheating to prevent burning.

Step 6 — Fry to Golden Perfection

Carefully slide a few khari pieces into the hot oil, ensuring they are not overcrowded. Fry on medium heat until light golden and crisp.

Flip occasionally for even cooking. They are done when they turn golden brown and stop sizzling loudly—this indicates moisture has evaporated.

Step 7 — Drain and Cool

Remove the fried khari using a slotted spoon and drain on paper towels to absorb excess oil. Let them cool completely to become crisp.

Do not cover while cooling, as trapped steam can make them soggy. Store in an airtight container once fully cooled.

Step 8 — Season and Serve

While still warm, you can sprinkle chaat masala or black salt for extra flavor. Toss gently to coat evenly.

Serve your homemade Diwali Special Khari Namkeen as a tea-time snack or festive treat. They stay fresh and crunchy for up to 2 weeks when stored properly.

Nutritional Information

Calories	180 kcal
Protein	3 g
Carbohydrates	20 g
Fat	10 g
Fiber	2 g
Sodium	280 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Adds fiber and a nutty flavor while maintaining the traditional crispy texture.
• Chickpea Flour (Besan) — A gluten-free, protein-rich alternative that gives a savory, earthy taste.
• Quinoa Flour — Lower-carb option with a mild, slightly nutty flavor and added protein.
• Rice Flour — Gluten-free choice that creates an exceptionally light and crisp texture.
• Olive Oil — Dairy-free substitute for ghee that adds a subtle fruity note and heart-healthy fats.
• Low-Sodium Salt — Reduces sodium content while preserving the classic savory flavor profile.
• Mixed Seed Topping — Replace some flour with flax, sesame, or sunflower seeds for crunch and nutrition.
• Baked Version — Instead of deep-frying, bake at 350°F for a lighter, lower-fat result.

Serving Suggestions

• Pair with masala chai or coffee for a classic Indian snack experience
• Serve alongside other Diwali sweets like laddoos and barfis for a balanced festive platter
• Perfect as a standalone snack during Diwali parties and family gatherings
• Offer with refreshing beverages like nimbu pani or mango lassi
• Create an attractive namkeen mix by combining with other savory Diwali snacks
• Present in decorative bowls or traditional Indian serving plates for festive appeal
• Pack in colorful gift boxes as homemade Diwali presents for friends and relatives

This Diwali Special Khari Namkeen Recipe makes an excellent crunchy treat that complements both sweet and savory elements of your festive spread.

Common Mistakes to Avoid

• Mistake: Using warm butter or ghee. Fix: Always use chilled fat to create flaky, layered pastry.
• Mistake: Over-kneading the dough. Fix: Mix just until combined to prevent a tough, chewy texture.
• Mistake: Rolling the dough too thin. Fix: Maintain a medium thickness for the perfect crispness without burning.
• Mistake: Not resting the dough. Fix: Chill for at least 30 minutes to relax the gluten and make rolling easier.
• Mistake: Baking at the wrong temperature. Fix: Use a moderate oven (around 180°C) for even cooking and browning.
• Mistake: Crowding the baking tray. Fix: Space pieces apart to allow hot air circulation for uniform crispness.
• Mistake: Skipping the egg wash or milk brush. Fix: A light brush gives that signature golden color and slight shine.
• Mistake: Adding salt directly to the dough. Fix: Sprinkle on top after brushing to control seasoning and prevent sogginess.
• Mistake: Storing while still warm. Fix: Cool completely in an open rack before sealing to retain crunch.
• Mistake: Using old baking powder. Fix: Ensure it’s fresh for proper leavening and the right puff in your khari.

Storing Tips

• Fridge: Store in an airtight container for up to 2 weeks.
• Freezer: Keep in a freezer-safe bag or container for up to 1 month.
• Reheat: Warm in a preheated oven at 350°F (175°C) for 5-7 minutes until crisp and heated to 165°F (74°C) internal temperature.

Always cool your Diwali Special Khari Namkeen completely before storing to maintain its delightful crunch.

Conclusion

This Diwali Special Khari Namkeen Recipe offers a quick, festive snack perfect for celebrations. The crispy texture and savory spices make it an ideal treat for sharing. Try making this recipe and share your experience in the comments below.

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FAQs

What is the best flour to use for Diwali Special Khari Namkeen Recipe?

For the best results, use fine all-purpose flour (maida). This gives the namkeen its signature flaky, crispy texture that is perfect for this Diwali Special Khari Namkeen Recipe.

Can I make this Diwali Special Khari Namkeen Recipe ahead of time?

Yes, you can prepare it a few days in advance. Store the namkeen in an airtight container at room temperature to keep it fresh and crunchy for your Diwali celebrations.

How do I get the perfect flaky layers in the namkeen?

Roll the dough thinly and fold it multiple times to create layers. Properly chilling the dough before frying also helps achieve the characteristic flakiness of this Diwali Special Khari Namkeen Recipe.