Rangeen Namkeen | रंगीन नमकीन | Chef Harpal Singh

Kuch Namkeen hoo jaye ? Festive season is here and I am sharing my #diwali special recipe #Rangeennamkeen which is super simple and prep at home This crispy rangeen namkeen Deep-fried flour and spices such as ajwain, kalonji, can be added to these strips. #RangeenNamkeen #recipe #namakpara #youtube Ingredients Quantity For Beetroot Dough. Refined flour 1 ½ cup Ghee 2 tbsp Carom seeds ¼ tsp Black pepper crushed ¼ tsp Salt to taste Beetroot puree 3 tbsp Water as required. For Spinach Dough. Refined flour 1 ½ cup Ghee 2 tbsp Carom seeds ¼ tsp Black pepper crushed ¼ tsp Black salt ¼ tsp Salt to taste Spinach puree 3 tbsp Water as required. For Normal Dough. Refined flour 1 ½ cup Ghee 2 tbsp Kalonji ½ tsp Carom seeds ½ tsp Black salt ¼ tsp Salt to taste Water as required. Oil for deep frying Red chilli powder (optional) for sprinkle Chaat masala (optional) for sprinkle. Method:- For Beetroot Dough:- 1. In a mixing bowl add refined flour, ghee, carom seeds, black pepper crushed, black salt and salt mix well and combine the ghee and flour well. 2. Then add beetroot puree and mix it. 3. Now add water as required and knead a firm dough. 4. Cover it with a damp cloth and rest it for 10 minutes. For Spinach Dough:- 1. In a mixing bowl add refined flour, ghee, carom seeds, black pepper crushed, black salt and salt mix well and combine the ghee and flour well. 2. Then add spinach puree and mix it. 3. Now add water as required and knead a firm dough. 4. Cover it with a damp cloth and rest it for 10 minutes. For Normal Dough:- 1. In a mixing bowl add refined flour, ghee, kalonji, black salt and salt mix well and combine the ghee and flour well. 2. Now add water as required and knead a firm dough. 3. Cover it with a damp cloth and rest it for 10 minutes. For Making Rangeen Namkeen:- 1. Take small and equal portions of all three dough and shape in to equal size. 2. Now roll all three dough into oblong shape. 3. Then joint all three dough and flatten into thin sheets. 4. Now cut the edges. 5. Then cut the dough sheet into ½ cm strips. 6. Now apply ghee completely and sprinkle some refined flour. 7. Further hold the dough sheet and separate the strips. 8. Now wrap, roll and apply some water to stick in it. 9. Heat up oil in a kadai and deep fry the namkeen till it becomes crisp. 10. Remove in a plate with absorbent paper and sprinkle red chilli powder and chaat masala. 11. Then remove in a serving plate and serve. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: