Rakhi Special: 5 Homemade Namkeen Recipes with Sadabahar Oil

We all grew up watching our mothers fry festive namkeen like aloo bhujia, chivda, mathri in hot, bubbling oil. It’s been the go-to choice for generations. However, growing up with busy schedules, we became accustomed to buying unhealthy and salty store-bought snacks. But this Raksha Bandhan, do you want the same ghar jaisa swaad in your snacks? Do you want that same crunch and spice, without feeling heavy or oily? 

How is that possible? By choosing the right oil for Rakhi namkeen. Because instead of saying, “Bas ek kachori aur, fir gym toh jaana hi hai,” why not serve namkeen that’s actually easier to digest and also heart-healthy?

Now here’s the real question: Is there any healthy oil? Yes, there is. And we are not talking about sunflower oil or the super expensive olive oil. We are talking about making homemade snacks with Sadabahar oil. And you can use our refined soyabean oil not just for Rakhi. But for every celebration that calls for something salty, crispy, and full of flavour.

Before you go telling your mum to ditch the ghee, read on to see why using the right refined oil can make all the difference.

Which Is the Best Oil to Make Rakhi Namkeen at Home?

Cooking oil for frying namkeen is a tried-and-tested ingredient used by mothers. On the other hand, frying namkeen with oils like sunflower oil is unhealthy. This is exactly where you can make traditional Indian snacks with Sadabahar oil. Our refined soyabean oil is the best option to choose. 

What is Refined Soyabean Oil?

Refined soyabean oil is extracted from soybeans and then carefully refined to remove any impurities, odour, or intense taste. What you get is a clean, neutral-tasting oil that blends effortlessly into any recipe. It has a light texture and doesn’t carry any strong aroma. This means it allows ingredients like ajwain, hing, haldi, or dry masalas to retain their bold, authentic flavour.

Due to its neutral profile, it’s perfect for snacks like mathri, sev, chivda, masala peanuts, or shakarpara. The oil doesn’t interfere with the taste, the seasoning stands out, and the texture stays light and crispy,  just as it should in every homemade namkeen.

What are the Benefits of Frying Namkeen with Refined Soyabean Oil?

We all enjoy crispy namkeen during festivals or chai-time snacking. But refined soyabean oil doesn’t just give great taste. It also brings in nutrition and some cooking advantages:

1. High smoke point: Soyabean oil has a smoke point of around 230°C. That’s perfect for deep-frying snacks like chakli, bhujia, sev, or shakarpara. The oil doesn’t burn easily, so your snacks come out golden and crisp and not bitter or smoky.

2. Consistent heat distribution: Its light texture allows heat to spread evenly. That means your besan mixture cooks uniformly, peanuts or dry fruits in the mix get perfectly toasted, and the oil doesn't overheat or bubble over.

3. Keeps textures just right: Ghee or heavier oils can make namkeen feel too greasy or dense. Refined soyabean oil keeps the crunch intact, without making snacks overly oily. Whether it’s fried mixtures, mathri, or murukku, the result feels crisp and light.

4. Works across cooking methods: Whether you are deep frying, roasting in a kadhai, or sautéing ingredients for a mixture, this oil adapts well. It doesn’t split or change flavour midway, so the final taste stays balanced.

5. Low in saturated fats: Compared to ghee, which is rich in saturated fat, refined soyabean oil contains far less. This makes your namkeen lighter on the stomach and more heart-friendly, especially if you are snacking often or making large batches.

6. Rich in good fats: It contains polyunsaturated and monounsaturated fats. These support healthy cholesterol levels and heart function. Plus, omega-3 and omega-6 fatty acids help in maintaining cell health and energy levels.

7. Natural source of vitamin E: This oil is a natural carrier of vitamin E, an antioxidant that supports immunity, skin health, and protects your cells from damage.

8. Light on the stomach: Snacks made with refined soyabean oil don’t feel heavy or oily. There’s less heaviness after eating, and the oil digests more easily.

A Comparison Between Refined Soyabean Oil and Other Frying Options

We understand that it may be difficult for you to believe that refined soybean oil is a suitable option for making easy homemade crispy snacks.  That’s why here’s a distinction for you to decide better:

Distinction Factors	Refined Soyabean Oil	Sunflower Oil	Olive Oil	Ghee
Smoke Point	~230°C	~225°C	~190°C	~250°C
Taste and Aroma	Neutral, lets original flavours stand out	Mild, slightly nutty	Strong taste	Rich and nutty
Texture in Namkeen	Light and crisp	Heavy	Greasy	Adds richness, can feel heavy
Fat Profile	Rich in unsaturated fats (omega-6)	Rich in polysaturated fats	High in monounsaturated fats	High in saturated fats
Cholesterol Content	Cholesterol-free (plant-based)	Cholesterol-free	Cholesterol-free	Contains cholesterol (animal-based)
Ideal For	Good for lighter sweets like barfi, ladoo, basan or peda	Light snacks, occasional deep frying	Not ideal for frying	Traditional flavour-rich sweets like halwa
Diet Preferences	100% plant-based, suitable for all diets	100% plant-based	100% plant-based	Not suitable for vegans
Shelf Life	Good shelf life if stored in airtight containers	Decent shelf life	Shorter shelf life	Long shelf life due to low moisture
Cost	More economical	Slightly costlier than soyabean oil	Expensive	More expensive

5 Rakhi Special Namkeen Recipes with Sadabahar Oil 

The following are easy and tasty Sadabahar oil recipes for festivals: 

1. Masala Shakarpara 

Masala Shakarpara Recipe
Ingredients 1 cup maida (all-purpose flour) 2 tbsp sooji (semolina) ½ tsp ajwain (carom seeds) ½ tsp red chilli powder ¼ tsp black pepper Salt to taste 2 tbsp hot oil (for moyan) Water to knead Refined soyabean oil for frying	Steps Mix dry ingredients: Combine maida, sooji, ajwain, chilli powder, black pepper, and salt in a bowl. Add moyan: Pour hot oil over the mixture and rub with fingers until crumbly. Knead dough: Add water gradually and knead into a stiff dough. Cover and rest for 15-20 minutes. Shape shakarpara: Roll dough into a thick roti (about ¼ inch thick). Cut into diamond shapes. Fry: Heat oil on medium flame. Fry shakarpara in batches until golden and crisp. Serve: Drain on paper towels, cool completely, and serve in a bowl.
Tip: For extra crispiness, add 1 tbsp rice flour to the dough mixture

2. Moong Dal Namkeen

Moong Dal Pakwan Recipe
Ingredients 1 cup yellow moong dal Salt to taste ¼ tsp hing (asafoetida) ½ tsp black salt ½ tsp chaat masala Refined soyabean oil for frying	Steps Soak dal: Wash and soak moong dal in water for 4-5 hours. Drain: Drain well and spread on a kitchen towel for 30-40 minutes to dry completely. Fry: Heat oil on medium. Fry dal in small batches until golden and crisp (about 2-3 minutes per batch). Drain excess oil: Remove fried dal on tissue paper to absorb extra oil. Season: While still warm, sprinkle hing, black salt and chaat masala. Toss gently. Store: Cool completely before storing in an airtight container.
Tip: For extra crunch, add 1 tbsp rice flour to the dal before frying

3. Mathri 

Crispy Mathri Recipe
Ingredients 2 cups maida (all-purpose flour) 1 tbsp sooji (semolina) 1 tsp ajwain or jeera (carom/cumin seeds) ½ tsp black pepper (coarsely crushed) Salt to taste 2 tbsp hot oil (for moyan) Water to knead Refined soyabean oil for frying	Steps Mix dry ingredients: Combine maida, sooji, ajwain, pepper, and salt in a bowl. Add oil: Pour hot oil over the mixture and mix well until crumbly. Knead dough: Gradually add water and knead into a firm dough. Cover and rest for 20 minutes. Shape mathris: Roll small portions into discs (about 2-3mm thick). Prick with a fork to prevent puffing. Fry: Heat oil on low-medium. Fry mathris until golden and crisp, turning occasionally. Cool & store: Drain on paper towels. Cool completely before storing in airtight container.
Tip: For extra flavor, add ¼ tsp turmeric or 1 tbsp kasoori methi to the dough

4. Kachori 

Stuffed Mathri (Kachori) Recipe
For Dough 2 cups maida (all-purpose flour) Salt to taste 2 tbsp hot oil Water as needed For Filling ½ cup moong dal (soaked 3 hrs & coarsely ground) ½ tsp saunf (fennel seeds) ½ tsp coriander powder ½ tsp amchur (dry mango powder) ¼ tsp hing (asafoetida) Salt to taste Red chilli powder to taste	Steps Prepare dough: Mix maida, salt and hot oil. Add water gradually to make firm dough. Rest covered for 30 minutes. Make filling: Heat 1 tsp oil. Saute all spices, then add ground dal. Roast for 5-7 minutes until aromatic. Assemble: Make small dough balls. Flatten, add 1 tsp filling, seal and gently roll into thick discs. Fry: Heat oil on low-medium. Fry mathris until golden brown and crisp, turning occasionally. Cool: Drain on paper towels. Cool completely before storing in airtight container. Pro Tips Extra Crispy? Add 1 tbsp rice flour to the dough. Uniform Size: Keep kachoris small (2-3 inches) for even frying. Diet Swap: Use whole wheat flour for a healthier version (texture will be denser). Gluten-Free: Substitute maida with besan + rice flour mix.
Serve hot with tamarind chutney or mint yogurt dip!

5. Chivda Mix 

Poha Chivda Recipe
Ingredients 2 cups poha (thin/medium) ¼ cup peanuts 2 tbsp roasted chana dal 8-10 curry leaves 2 green chillies (slit) ¼ tsp mustard seeds ¼ tsp haldi (turmeric) Salt to taste Sugar to taste Refined soyabean oil	Steps Prepare poha: Dry roast poha until crisp, or deep-fry for extra crunch. Fry ingredients: In oil, fry peanuts, chana dal, curry leaves, and green chillies until fragrant. Add spices: Add mustard seeds, haldi, salt, and sugar. Mix well for 30 seconds. Combine: Add crisp poha. Toss everything together gently to coat evenly. Cool & store: Let cool completely before storing in an airtight container.
Tip: Add 1 tbsp grated coconut or ½ tsp red chilli powder for extra flavor

Make Your Rakhi Namkeen Healthier with Sadabahar

Festival snacks should be indulged in without guilt. This Raksha Bandhan, give your savoury treats a healthier upgrade with namkeen made in Sadabahar refined soybean oil. This is the best oil for homemade snacks, keeps your namkeen light, crispy, and easier on the stomach.

Trusted by homes and halwais alike, Sadabahar is one of the best manufacturers of refined soybean oil in Kota. ISO-certified and quality-assured, our oil is ideal for frying your festive favourites the right way.

Frequently Asked Questions - FAQs 

• Q.1 Can I use refined soybean oil for making all namkeens?

  Ans: Yes, refined soybean oil is perfect for frying a variety of namkeen like mathri, moong dal, shakarpara, chivda mix, and more. It heats well, keeps the snacks and crisp.

• Q.2 Does soybean oil affect the taste of namkeen compared to traditional oils or ghee?

  Ans: No, it doesn’t. Soyabean oil has a neutral flavour, which means the flavour of your spices and ingredients stays intact.