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Craving a crunchy, spicy snack that pairs perfectly with chai? Haldiram-style Matar Namkeen is a bold and flavorful treat made from dried green peas, deep-fried to perfection and seasoned with tangy spices. Popular across India, this snack delivers a satisfying crunch and a burst of flavor in every bite. In this post, we’ll explore how to make matar namkeen at home, what makes Haldiram’s version so iconic, and tips to get that signature crispiness.
How long does homemade matar namkeen last?
Stored in an airtight container, it stays fresh for 2–3 weeks.
Can I bake or air-fry matar namkeen instead of deep-frying?
Yes, but the texture may differ. Air-frying gives a lighter crunch and uses less oil.
Can I mix matar namkeen with other snacks?
Absolutely! It pairs well with sev, boondi, or puffed rice for a homemade trail mix.
Should I fry crispy dal?
Yes, always fry crispy dal. Fry till bubbles subside and the sshh sound ceases
Why Haldiram’s Matar Namkeen Is a Favorite
- Bold Flavor: Tangy, spicy, and perfectly salted.
- Crunchy Texture: Deep-fried to golden crispness.
- Shelf-Stable: Stays fresh for weeks in airtight packaging.
Flavors
You can add any flavor of your choice. Adjust the spice according to your taste
Can I skip baking soda?
To make crispy matar namkeen, I would recommend
Tips for Perfect Matar Namkeen
- Use baking soda while soaking for better puffing.
- Dry peas completely before frying to avoid splatter.
- Fry in small batches for even crispiness.
- Season immediately after frying for the best flavor absorption.
Optimal oil temperature
- Too hot oil - dal turns dark (burn)
- Not hot enough - sinks to the bottom of the pan soon after dropping
- Right Oil Temperature - dal float
See more Savory bakshanam recipes
Ingredients
MATAR NAMKEEN
1/2 cup green peas
Pinch of baking soda
salt
water, for soaking
Seasoning
Black salt
Ginger powder
Black salt
Chat masala
Kashmiri chilli powder
Pepper powder
HOW TO MAKE HALDIRAM NAMKEEN WITH STEP BY STEP-BY-STEP PICTURES:
Haldiram’s style matar namkeen preparation:
- First, in a large bowl, green peas, soda, salt, and water; soak for 8 hours. Soda helps to soak the peas well and turns the matar soft when frying
- Drain off the water and spread it on a clean cloth to dry completely
- deep fry in hot oil, stirring continuously
- The dal will turn crunchy. You can hear a crunchy sound while stirring
- Drain off the namkeen over kitchen paper to remove excess oil
- When the namkeen is still hot, add seasoning
- Mix well, making sure all the spices are well combined
- Finally, HALIDRAM’S STYLE MATAR NAMKEEN is ready
Ingredients
- 1/2 cup green peas
- Pinch of baking soda
- salt
- water for soaking
- Black salt
- Ginger powder
- Black salt
- Chat masala
- Kashmiri chilli powder
- Pepper powder
Instructions
- First, in a large bowl, green peas, soda, salt, and water; soak for 8 hours. Soda helps to soak the peas well and turns the matar soft when frying
- Drain off the water and spread it on a clean cloth to dry completely
- deep fry in hot oil, stirring continuously
- The dal will turn crunchy. You can hear a crunchy sound while stirring
- Drain off the namkeen over kitchen paper to remove excess oil
- When the namkeen is still hot, add seasoning
- Mix well, making sure all the spices are well combined
- Finally, HALIDRAM’S STYLE MATAR NAMKEEN is ready
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