Namkeen

Fine sev, moth-bean bhujia, chiwda, chakli and khatta-meetha mixtures: crunchy namkeen for chai, guests and the snack jar on the dining table.

0 products

क्रम

No products in this category yet.

Texture is the first thing to decide when buying namkeen. Some people want the thread-fine crunch of besan sev, some the thicker, peppery bite of moth-bean bhujia, others a loud, many-textured mixture.

The range is regional. Ratlami sev is spiced with cloves and pepper, aloo bhujia is soft-crisp and potato-based, and poha chiwda is light with peanuts and curry leaves. Chakli and murukku are spiral rice-and-dal snacks from Maharashtra and the south, while khatta-meetha brings sugar and raisins into the mix. Many of these show up in festival boxes as well as at evening tea.

Namkeen is fried, so freshness matters a great deal. Read which oil was used and the salt level, see the FSSAI licence and the brand owner's address, and buy packs with a recent packing date and a clear best-before.

Tip leftovers into a closed jar; a rancid smell means it is time to throw them out.

अक्सर पूछे जाने वाले प्रश्न

What is the difference between sev and bhujia?

Both are fried gram flour strands. Sev is usually plain besan and very fine, while bhujia often includes moth bean flour or potato and is a little thicker and spicier.

How can I tell if namkeen is fresh?

Check the packing date and best-before, and smell it on opening. Freshly fried snacks smell nutty, not stale or sharp.

Which namkeen is less spicy?

Plain sev, poha chiwda and khatta-meetha mixtures tend to be milder than pepper or chilli-heavy blends.

Can namkeen be used in cooking?

Yes, sev tops bhel, poha and chaat, and some families add it to a quick sev-tamatar sabzi.