Chivda namkeen– You will need thick poha to make this namkeen. Heat oil in a pan and deep fry chivda flakes on medium heat. Fry them in batches as overcrowding them in the pan would burn them faster. Take the fried chivda and place them in an open plate with a paper tissue at the bottom to soak the extra oil. In the same oil fry coconut flakes, cashew, raisins,peanuts and curry leaves. Cut onion lengthwise and fry them untill they become crisp. Now mix everthing in a deep bowl and add white salt, black salt, red chilli powder, garam masala, amchoor powder, chaat masala, turmeric powder and mix everything nicely. Remember you have to mix the masala’s when the namkeen is still warm or else the spices won’t coat the namkeen evenly. Adding turmeric is totally optional and you can skip it if you do not like the raw taste of it.
Sabudana namkeen– Take nylon sabudana and fry it on medium heat. Fry other ingredients like cashew, raisins, coconut flakes, peanuts, curry leaves too. Add everything in a bowl and add all the spices like salt, red chilli powder, amchoor powder, to the namkeen and mix well. Add a bit of powdered sugar for a tangy sweet and sour taste.
Cornflakes namkeen– Fry cornflakes and repeat the same ingredients used in the above namkeen recipes.
Makhana namkeen– Heat little bit ghee in a pan and roast makhana in it. Once they become golden brown take them out in a plate and further roast the other ingredients like almonds, cashew, raisins, melon seeds, coconut flakes and curry leaves. Once everything is ready, put everything in a bowl and season with spices like salt, pepper and chat masala.
Image reference- Pinterest, Jagruti cooking Odyssey, Badiyarecipe, Zayka Ka Tadka