Kaju and Mini namkeen pahadi kheere ka raita recipe by Meal Palace holi special snacks recipe

Ingredients

• 500 g Cucumber (peeled and grated)
• 500 g Plain Yogurt (full‑fat, well‑beaten)
• 1 tsp Salt (to taste)
• 0.5 tsp Ajwain (optional, adds subtle flavor)
• 1 pinch Hing (optional, use sparingly)
• 1 tsp Mustard Seeds (Raai) (roasted and ground fine)
• 0.25 tsp Turmeric Powder (for color)
• 1 small Green Chili (finely chopped, optional)
• 2 tbsp Fresh Coriander Leaves (chopped, for garnish)
• 1 cup All‑Purpose Flour (Maida) (sifted)
• 1 tsp Salt (regular table salt for dough)
• 0.5 tsp Ajwain (optional in dough)
• 1 pinch Hing (optional in dough)
• 3 tbsp Ghee (melted; use oil if preferred)
• 3 tbsp Water (lukewarm, for kneading)
• 0.5 cup Cashew Nuts (raw, unsalted, roughly chopped)

Instructions

1. Roast and Grind Mustard Seeds

   Heat a small pan on low flame, add 1 tsp mustard seeds and roast until fragrant (about 30 seconds). Transfer to a mortar and grind to a fine powder.

   Time: PT5M

2. Prepare Cucumber

   Wash, peel and grate the cucumber. Place the grated cucumber in a clean cloth and squeeze out excess water.

   Time: PT5M

3. Mix Yogurt Base

   In a bowl, whisk the 500 g yogurt until smooth. Add salt, turmeric, green chili, ajwain, hing, and the freshly ground mustard powder. Mix well.

   Time: PT3M

4. Combine Cucumber and Yogurt

   Add the squeezed cucumber to the yogurt mixture, stir gently, and garnish with chopped coriander leaves.

   Time: PT5M

5. Make Namkeen Dough

   In a separate mixing bowl combine sifted flour, 1 tsp salt, ajwain, and hing. Add melted ghee (or oil) and rub into the flour until the mixture resembles coarse crumbs. Gradually add lukewarm water, kneading until a stiff, non‑sticky dough forms.

   Time: PT10M

6. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 5 minutes.

   Time: PT5M

7. Roll and Cut Mini Namkeen

   On a lightly floured surface, roll the dough to about 2 mm thickness. Using a sharp knife, cut into small squares or diamond shapes (~2 cm). For the cashew version, sprinkle chopped cashews on a portion of the rolled sheet and gently press them in before cutting.

   Time: PT12M

8. Heat Oil for Frying

   Pour enough oil/ghee in the deep pan to submerge the pieces. Heat to 350°F (175°C). Test with a single piece; it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

9. Fry the Namkeen

   Fry the mini pieces in small batches. Stir gently and fry until golden and crisp (2‑3 minutes). Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

10. Cool and Store

    Allow the fried namkeen to cool completely. Transfer to an airtight jar. The raita can be refrigerated immediately.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

25 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cucumber: Zucchini
• Instead of Plain Yogurt: Greek yogurt
• Instead of Mustard Seeds (Raai): Cumin seeds
• Instead of All‑Purpose Flour (Maida): Whole wheat flour (will affect texture)
• Instead of Ghee: Vegetable oil
• Instead of Cashew Nuts: Almonds

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Flat Baking Sheet or Plate
• Deep Frying Pan or Kadai
• Slotted Spoon
• Knife & Cutting Board
• Grater (optional)
• Mortar & Pestle or Spice Grinder
• Whisk
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Roasting and grinding mustard seeds for authentic flavor
• Kneading dough to the right stiffness for crispness
• Frying namkeen at the correct temperature (350°F) to avoid sogginess
• Squeezing excess water from grated cucumber to prevent watery raita

Chef Tips from the Video

• Use cold water for kneading; it helps keep the dough firm.
• Fresh, full‑fat yogurt gives the raita a richer texture.
• If you prefer extra crunch, add a pinch of baking soda to the dough (optional).
• Roast mustard seeds until they just start to pop – over‑roasting adds bitterness.

Troubleshooting

Storage

Refrigerator: Raita: up to 3‑4 days in a sealed container. Namkeen: keep in airtight jar for up to 1 month (still refrigerated if very humid).

Freezer: Not recommended for raita; namkeen can be frozen for up to 2 months, thaw at room temperature.

Room temperature: Namkeen stays crisp for 2‑3 weeks if stored in a tightly sealed jar away from moisture.

Make-Ahead Tips

• Raita can be prepared a day ahead; keep chilled and give a quick stir before serving.
• Namkeen can be fried in advance and stored in an airtight jar for up to a month.
• Grind mustard seeds just before mixing for maximum aroma.

Frequently Asked Questions