I want to begin by expressing my heartfelt gratitude to my mother for making this recipe possible. Without her guidance, I wouldn’t be able to share this amazing Keto Namkeen recipe with all of you. If you’ve been missing the delightful crunch of namkeen snacks while on Keto, get ready to thank me for this one!
For those of you familiar with Mumbai and Pune, you’ve probably indulged in the famous Chiwda at some point. It was a personal favorite of mine, and since adopting the Keto lifestyle, I’ve been yearning to create my own version.
So, I reached out to my mother, and she shared the traditional recipe with puffed rice, which I then modified to make it Keto-friendly. The final result completely blew my mind.
Related: Low-Carb Snacking: Delicious and Healthy Choices for Indian Keto Dieters
Each bite is infused with the aromatic flavors of curry leaves, roasted cumin, and tangy chat masala. I couldn’t resist making a large batch for myself to enjoy guilt-free during my next movie night.
In this recipe, I’ve used a combination of almonds, dried coconut, chia seeds, sunflower seeds, pumpkin seeds, whole flax seeds, and dried cranberries. Feel free to customize the nut selection based on your preferences and what you have available at home. I opted for coconut oil to fry the ingredients, but olive oil works just as well.
This Keto Namkeen can be stored in the refrigerator, staying fresh for up to two weeks.
Contents
How to Make Keto Namkeen?
Keto Namkeen (Multigrain Muesli) Indian Snack Recipe
Ingredients
- 15 gram Coconut sliced Dried
- 50 gram Flax seeds whole
- 30 gram Sunflower Seeds
- 30 gram Almonds sliced
- 10 tsp Coconut Oil About 45 ml
- 30 gram Pumpkin Seeds
- 15 gram Chia Seeds
- 15 gram Cranberries dried and Unsweetened Optional
- 1 tsp Roasted Cumin Powder About 10 gram
- 1/2 tsp Chaat Masala
- 1/2 tsp Whole Fennel Seeds
- 2 leaves Curry leaves dried
- Dried Red Chilles
- Pink and White Salt As per taste preference
- 1/2 tsp Red Chilly powder (optional)
- 1/4 tsp Turmeric powder
- 1 tbsp Stevia powder
Instructions
- Heat 10 tsp coconut oil in a wok. Drop the curry leaves and dried red chilies, fry for a minute or so on medium heat.
- Now drop the sliced coconut, fennel seeds
- Fry the mixture
- Add the masalas-turmeric, pink and white salt, chilly powder, chaat masala. Cook for a minute or so and switch off the heat.
- In this hot wok, first, add the sunflower seeds and keep stirring.
- Now add the pumpkin seeds and stir more.
- Add the almonds and flax seeds. Stir and ensure the nuts get coated with the masala.
- Add the chia seeds right at the end.
- Now add the cumin powder and the stevia and mix lightly.
- Allow the muesli to cool completely before storing in an airtight box.
- Enjoy as a snack or as a side dish. It is rich in fiber and taste.
Notes
- Calories: 354
- Net carbs: 6 g
- Protein: 10 g
- Fats: 30 g
Tip: A lot of people have asked me about which chaat masala to use. You can choose from any of the following:
1. Everest Powder – Chaat Masala 100g Carton.
2. MDH Masala – Chunky Chat, 100g Carton — Priya Dogra.