Baked millet namkeen in five Indian flavours — desi masala, chat masala, peri peri, tangy tomato and Italian seasoning. Roasted millets, no maida, no palm oil, nothing artificial.
The five flavours
Desi masala — the classic, closest to a traditional mixture, and the most popular with adults.
Chat masala — tangy and zesty, the one that goes fastest at a party.
Peri peri — the spiciest of the range.
Tangy tomato — mild, and usually the one children pick.
Italian herbs — the outlier, and surprisingly popular with teenagers.
Baked, not fried
Standard commercial mixture is built on besan and maida and deep-fried in palm oil. Ours is made from roasted millets and baked. The texture is crisp rather than the shattering crunch of deep-fried besan — an honest difference, and one most people adjust to within a couple of packs. It also leaves far less oil on the fingers, which matters for anything going into a school bag.
Read more
- Millet namkeen vs fried namkeen — how each is made and what the trade-offs are
- School tiffin box ideas — where namkeen fits in a lunch box
General information about food. Not medical or dietary advice.