Indian Namkeen

Indian namkeen (pronounced "num-keen") refers to a broad category of savory snack foods popular in India and other South Asian countries. It encompasses a wide variety of crunchy, salty, and sometimes sweet snacks made from various ingredients like chickpea flour, lentils, legumes, grains, spices, and nuts. Think of it as the Indian equivalent of chips, pretzels, or other savory snacks, but with a much wider range of flavors and textures.

Namkeen is the Hindi word used to describe a savory flavor. The word namkeen is derived from the word namak (meaning salt).

Namkeen is more than just a tasty treat; it has become an inherent part of festivals, celebrations, and social gatherings. During festivals like Diwali, namkeen is prepared and shared with friends and family as a symbol of joy and togetherness. It adds a touch of flavor and crunch to festive feasts and is often exchanged as gifts during special occasions.

Examples of popular namkeen:

Bhujia:
A popular type made from chickpea flour, seasoned with spices and deep-fried.

Sev:
Crunchy noodles made from chickpea flour paste, seasoned and deep-fried. Many of the namkeen snacks include sev, a versatile crunchy snack that can be flavored with all sorts of spices. Sev looks similar to the Chinese hard noodles served in American Chinese food.Its spicy, crunchy taste is perfect for snacking or adding to chaats and other savory dishes.

Chivda:
This crunchy namkeen snack is made from thick poha or aval, which is a flattened rice, along with dry fruit and spices. The dried fruit provides a sweeter flavor to balance the savory snack. A mix of flattened rice, peanuts, almonds, raisins, and spices, often sweet and spicy.

Namak Para:
A thin, crispy, and salty snack made from flour, often seasoned with cumin, carom, and caraway seeds.

Gathia:
Also spelt as ‘ganthiya’ is a popular snack item from the state of Gujarat. It is made using predominantly ‘besan’ flour and generally has a ‘cumin’ flavour.

Deep-fried legumes:
Moong dal: De-husked mung beans that are fried and packaged
Fried chickpeas: A high-protein, low-fat, and high-fiber snack

Aaloo Bhujia:
Aaloo Bhujia is a crispy and spicy potato-based namkeen. It is widely consumed in North India, especially in states like Punjab and Uttar Pradesh. Aaloo Bhujia is known for its distinct taste and is often served as an accompaniment with tea or as a topping on chaat items. The traditional method of making crispy aloo bhujia namkeen involves deep-frying potato and gram flour strands and then seasoning them with a blend of spices.

Dal Namkeen: See 3 ways Namkeens Chana dal (chick peas), Matar dal (yellow split peas), Moong dal (mung beans)
Moong Dal (mung beans) namkeen is made from fried and seasoned moong lentils. It is a widely consumed snack in different parts of India, including North India, Gujarat, and Maharashtra. Fried Moong Dal namkeen is known for its crunchy texture and savory taste. It is a staple during festivals like Diwali and is also enjoyed as a tea-time snack. The combination of spices and fried moong lentils creates a perfect balance of flavors.
Types of dal also made into namkeem: Chana dal (chick peas), Matar dal (yellow split peas), Moong dal (mung beans)

Mixture:
A general term for a mix of different namkeen ingredients like fried chickpeas, peanuts, lentils, and spices. Mixture can be perhaps called the king of namkeen. Known by various names around the country including- micchar, farsan, chivda, etc. mixture is-as the name suggests, a mixture of various flavours and food items. There are many different types of mixtures available in the market that tend to change from region to region.