haldiram namkeen recipe | 3 must try haldiram snacks | 3 ways haldiram namkeens with detailed photo and video recipe. a combination of savoury snacks recipe inspired from haldiram made using green peas, moong dal and chana dal. haldiram is one of the popular brand in india producing a variety of savoury snacks. there are myriad types of snacks it produces and i have tried to reproduce 3 most popular ones using peas and lentils without any added preservatives.
i have chosen basic 3 ingredients to prepare the popular haldiram snacks. in other words, i have used the basic ingredients which can be easily found in most of the indian kitchen. for instance, i have used moong dal and channa dal which should be easily available in almost all indian kitchen. when these lentils are soaked and deep-fried to make it crisp. later it is mixed and tossed with spices to make it a savoury snack. on the other hand, green peas can be less popular in indian kitchen. yet when deep-fried and spiced makes an incredible snack. out of these 3 my personal favourite is green peas namkeen recipe. it is more crisp, tasty and has more appetite for spices in it. i have added almost all dry spice powder except the garam masala and chaat powder. you may skip all these and just settle with chaat masala for a great alternative taste.
furthermore, i would also like to add some more tips, suggestions and variations to haldiram namkeen recipe. firstly, the same procedure can be done with almost all types of lentils including the whole lentils. however, out of these moong dal and channa dal offers great taste in it. but toor dal and even urad dal can also be a great option. secondly, the deep frying can be a very slow, timid and overwhelming process. do not lose hope and also make sure to wipe the moist lentil and peas before it is dropped in hot oil. lastly, store these in a zip lock bag or any moisture-free airtight container. you may also keep it in a dry place especially near your gas stove to avoid any moisture deposits.
finally, i request you to check my other related snacks recipes with this post of haldiram namkeen recipe. it includes my other related lip-smacking snacks like buttermilk vada, tamarind candy, rava shankarpali, ulundu murukku, papaya s, kurkure, vermicelli cutlet, poha fingers, masala mirchi bajji, french fries. further to these i would also like to highlight my other related recipe categories like,
haldiram namkeen video recipe:
recipe card for 3 must try haldiram snacks recipe:
haldiram namkeen recipe | 3 must try haldiram snacks | 3 ways namkeens
Ingredients
for moong dal namkeen:
- 1 cup moong dal
- 1 tsp salt, for soaking
- water, for soaking
- ½ tsp salt
- oil, for frying
for matar namkeen:
- 1 cup green peas
- ¼ tsp baking soda
- 1 tsp salt, for soaking
- water, for soaking
- ½ tsp cumin powder
- ½ tsp chilli powder
- ½ tsp coriander powder
- 1 tsp aamchur
- ¼ tsp ginger powder
- ½ tsp pepper powder
- ½ tsp salt
for chana dal namkeen:
- 1 cup chana dal
- 1 tsp salt
- water, for soaking
- oil, for frying
- ½ tsp chilli powder
- ½ tsp pepper powder
- ¼ tsp garam masala
- 1 tsp aamchur
- ¼ tsp ginger pwoder
- pinch hing / asafoetida
- ½ tsp salt
Instructions
haldiram's style moong dal namkeen preparation:
- firstly, in a large bowl take 1 cup moong dal, 1 tsp salt and soak for 2 hours.
- drain off the water and spread on a clean cloth to dry completely.
- now transfer the moong dal in a strainer and deep fry in hot oil.
- fry on medium flame stirring continuously.
- after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
- drain off the namkeen over kitchen paper to remove excess oil.
- when the namkeen is still hot, add ½ tsp salt and mix well. you can also add pepper or chilli powder here.
- finally, halidram's style moong dal namkeen is ready to enjoy for a month.
haldiram's style matar namkeen preparation:
- firstly, in a large bowl take 1 cup green peas, ¼ tsp soda, 1 tsp salt and soak for 8 hours. soda helps to soak the peas well and turns matar soft when frying.
- drain off the water and spread on a clean cloth to dry completely.
- now transfer the matar in a strainer and deep fry in hot oil.
- fry on medium flame stirring continuously.
- after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
- drain off the namkeen over kitchen paper to remove excess oil.
- when the namkeen is still hot, add ½ tsp cumin powder, ½ tsp chilli powder, ½ tsp coriander powder, 1 tsp aamchur, ¼ tsp ginger powder, ½ tsp pepper powder and ½ tsp salt.
- mix well making sure all the spices are well combined.
- finally, halidram's style matar namkeen is ready to enjoy for a month.
haldiram's style chana dal namkeen preparation:
- firstly, in a large bowl take 1 cup chana dal, 1 tsp salt and soak for 4 hours.
- drain off the water and spread on a clean cloth to dry completely.
- now transfer the chana dal in a strainer and deep fry in hot oil.
- fry on medium flame stirring continuously.
- after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
- drain off the namkeen over kitchen paper to remove excess oil.
- when the namkeen is still hot, add ½ tsp pepper powder, ¼ tsp garam masala, 1 tsp aamchur, ¼ tsp ginger powder, pinch hing and ½ tsp salt.
- mix well making sure all the spices are well combined.
- finally, halidram's style chana dal namkeen is ready to enjoy for a month.
Nutrition
how to make haldiram namkeen with step by step photo:
haldiram’s style moong dal namkeen preparation:
- firstly, in a large bowl take 1 cup moong dal, 1 tsp salt and soak for 2 hours.
- drain off the water and spread on a clean cloth to dry completely.
- now transfer the moong dal in a strainer and deep fry in hot oil.
- fry on medium flame stirring continuously.
- after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
- drain off the namkeen over kitchen paper to remove excess oil.
- when the namkeen is still hot, add ½ tsp salt and mix well. you can also add pepper or chilli powder here.
- finally, halidram’s style moong dal namkeen is ready to enjoy for a month.
haldiram’s style matar namkeen preparation:
- firstly, in a large bowl take 1 cup green peas, ¼ tsp soda, 1 tsp salt and soak for 8 hours. soda helps to soak the peas well and turns matar soft when frying.
- drain off the water and spread on a clean cloth to dry completely.
- now transfer the matar in a strainer and deep fry in hot oil.
- fry on medium flame stirring continuously.
- after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
- drain off the namkeen over kitchen paper to remove excess oil.
- when the namkeen is still hot, add ½ tsp cumin powder, ½ tsp chilli powder, ½ tsp coriander powder, 1 tsp aamchur, ¼ tsp ginger powder, ½ tsp pepper powder and ½ tsp salt.
- mix well making sure all the spices are well combined.
- finally, halidram’s style matar namkeen is ready to enjoy for a month.
haldiram’s style chana dal namkeen preparation:
- firstly, in a large bowl take 1 cup chana dal, 1 tsp salt and soak for 5 hours.
- drain off the water and spread on a clean cloth to dry completely.
- now transfer the chana dal in a strainer and deep fry in hot oil.
- fry on medium flame stirring continuously.
- after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
- drain off the namkeen over kitchen paper to remove excess oil.
- when the namkeen is still hot, add ½ tsp pepper powder, ¼ tsp garam masala, 1 tsp aamchur, ¼ tsp ginger powder, pinch hing and ½ tsp salt.
- mix well making sure all the spices are well combined.
- finally, halidram’s style chana dal namkeen is ready to enjoy for a month.
notes:
- firstly, make sure to fry on medium flame, else there are chances for dal to not cook from inside.
- also, add spices according to the flavours of your choice.
- additionally, be careful while frying as the dal may splutter. you can partially cover and fry if you feel the dal is bursting on oil.
- finally, halidram namkeen recipe tastes great when served with masala chai.