Karela Namkeen Recipe

Karela Namkeen Recipe (करेला नमकीन) is a popular snack of North India made from all purpose flour (maida). This crispy and flaky snacks are karela shaped namkeen so called as karela. This tasty and savory fried snack is a vegan recipe. They are easy to make and excellent as a tea time snack. They can be made during festival occasions like Holi and Diwali. You can make them in bulk and store them in an airtight container.

Karela can be taken along with tea as an evening snack or you can make a karela chat. To make karela chat, break karela in between, place in a plate and add curd, green chutney and sweet chutney over it. Sprinkle some spices like black salt, bhuna jeera and red chili powder and garnish with coriander leaves and pomegranate. Enjoy with your family.

Cuisine: Indian
Course: Snacks
Prep. Time: 15 minute
Cooking Time: 30 minute

Ingredients:

1 cup Maida
1/2 teaspoon Ajwain (Carom seeds)
Salt – to taste
2 tablespoons Oil for kneading
Oil for deep frying

Instructions:

Sieve the flour and mix with salt, ajwain and oil in a bowl.

Mix everything well and rub the flour with your fingertips. You will see the flour can be gathered together. Now add little water at a time and start kneading the dough. Make a tight dough. Water quantity may vary. Cover the dough and keep aside for 10-15 minutes.

After 15 minutes knead the dough once again. Make a medium sized ball from dough.
Roll it to 4 to 5 inches diameter oval shape.

Do not make it too thin nor thick. Make parallel cuts using a knife. Do not cut from the edges.

Pick one edge and start rolling with finger and press a little.

You can apply a mixture of flour and water on the edge so that roll cannot be opened. Make all the karelas in same manner.

You can give a different look. Pick one edge and insert in between as shown in the image.

It will look like a braid.

Heat oil in a pan or kadhai. Once oil become hot, drop the karelas in oil.

Do not overcrowd them. Fry karelas on both sides on low heat till golden brown.

Remove from oil and drain excess oil. Keep on paper towel so that it absorbs the excess oil.
Let it cool completely then store in a container for up to 10-15 days.

Tips:

Instead of maida you can use whole wheat flour.
Add 2 tbsp. sooji in maida while kneading, it makes them crispy.
Knead the dough tight like a puri dough. Soft dough will make karelas not so crispy.
Fry them on low heat so that they cook from inside.

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