Recipe – Namkeen Khaja / Bengali Namkeen / Triangle namkeen


Prep Time: 10-15 minutes

Cook Time: 25-30 minutes

Serves: 8 namkeens


For the dough:

  • Plain flour (Maida): 1 cup
  • Semolina (Sooji): 1 tablespoon
  • Ghee / Oil: 2 tablespoons
  • Carom seeds (ajwain): 1/2 Teaspoon
  • Black Pepper powder (Kali mirch): 1/2 Teaspoon
  • Salt: 1 Teaspoon
  • Water: as required


  • Oil to deep fry


  • Mix maida, sooji, 1 tablespoon oil, carom seeds, kali mirch powder and salt very well. Using water, knead a hard dough. Cover it with a wet cloth and leave it for 5-10 minutes.
  • Knead the dough again and then divide the dough into 8 equal portions.
  • Roll each portion into ball.
  • Take a ball and roll in to a 2-3-inch diameter circle.
  • Apply little oil on half portion and then fold gently it to make half-moon.
  • Then apply oil on the half-moon and then fold it again to make a triangle.
  • Press the triangle lightly.
  • Prick with a fork 2-3 places to prevent it from puffing while deep frying. (You may seal 1 of the holes with a clove (laung)).
  • Heat oil in a pan. In medium flame, fry both sides of the namkeen evenly till golden brown and crispy
  • Take out the namkeen on a kitchen napkin.
  • Serve hot or let it cool completely and store it in an air tight container. It says good for 5-6 days.

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