Namkeen Kaju Biscuits are crunchy, spicy and melt in mouth cashew shaped snack. In Andhra, these are often added to boondi along with fried black masoor dal and sev to make mixture (khara). Kaju Biscuits are my childhood favorite school and after school snacks. If you like homemade jar snacks, then you should try these simple and easy kaju biscuit recipe.
What are kaju biscuits?
As I said, these are half-moon shaped, deep fried (or baked), crunchy and spicy savory little snacks. The name kaju biscuits is given to these as these beauties look exactly like fried cashews (cashew nuts). Kaju is the Hindi word for cashews. So, the name kaju biscuits. The recipe of this Namkeen Kaju Biscuits is much like namak pare.
Kaju biscuits are,
- perfect snack with tea or coffee
- best homemade munching snack
- vegan (skip adding ghee, to make these vegan)
- makes best homemade edible gift
Other names of cashew biscuits
These kaju biscuits are also called as maida kaju or masala maida kaju or maida masala kaju or small half-moon biscuits or khare chand biscuits. These are also called as chandamama biscuits in Telugu. Munthiri Biscuits and Kaju Namak Pare are other names of these savory biscuits.
Shaping Kaju Biscuits
To shape cashew biscuits, you can either use bottle cap or backside of an icing nozzle or cookie cutter.
You can shape the dough into any desired shape of your choice. But as we are calling these as kaju biscuits, we cut the dough to look like cashews.
What you need to make Masala Kaju Biscuits?
All you need are these five simple and easily available ingredients in your pantry to make these crunchy and spicy biscuits,
All Purpose Flour | Maida: This is the main ingredient in making these biscuits. Now you know, why these biscuits are also called maida biscuits, right??
Carrom Seeds | Ajwain: This will bring good taste and flavour in the biscuits.
Salt: As we are making savory biscuits, salt is one of the most important ingredients in making these.
Red Chili Powder: Adds spice, brings flavour and heat in the recipe.
Ghee: Used for binding the flour and also for bringing the crunch in the biscuits.
Oil: Used for deep frying these biscuits.
Variations and substitutes:
You can easily substitute, ghee with oil or dalda (vanaspati).
Sprinkle of red chili powder brings spicy taste in these biscuits. You can skip adding red chilli powder and can make plain ones too.
For extra taste you can toss these with chaat masala or black salt.
For sweeter version, you can toss these kaju biscuits with cardamon flavoured powdered sugar.
Instead of carrom seeds you can add crushed cumin or cumin powder. This will bring good taste in the biscuits.
Popular Homemade Indian Jar Snacks To Try
Tips to make crunchy kaju biscuits
- Ghee or oil should be lukewarm when you add it to the flour.
- Adding a pinch of baking soda will make these biscuits crunchier.
- Sieve the flour 2-3 times to avoid lumps and to get rid of any dirt.
- As soon as the biscuits, turn nice golden, remove them from oil. By the time they turn cool, they change little darker.
How to store Kaju Biscuits?
You can store these in a clean, dry and moisture-free airtight jar.
Whenever I make jar snacks, I divide them into 2 boxes. One big box and other small one.
As soon as the small one completes, I fill it up with the snacks from the big box.
Doing this will keep the snacks fresh for long time.
These namkeen kaju biscuits stays fresh for 15-20 days.
Deep Frying Kaju Biscuits: You can serve these kaju biscuits,
How to make Namkeen Masala Kaju Biscuits
Shaping Kaju Namkeen:
very hot, our biscuits will not be cooked from inside. Reduce the flame and
wait for few minutes, till oil cools down a little. Ensure oil should be hot
but not piping hot.
Tossing Masala Kaju Biscuits:
Lubna's Serving Suggestions:
Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 83mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 2g
Deep Frying Kaju Biscuits:
You can serve these kaju biscuits,