Product Details

Rock Salt (Sendha Namak) … With Pure and Natural Minerals

(4 Customer reviews)

Rock Salt, also known as Sendha Namak, is a natural, unrefined salt that is rich in minerals and has a distinctive flavour. Typically pink or light brown, this salt is sourced from salt deposits and is commonly used in Indian cuisine, especially during fasting and religious observances.

Availability :

Size :

1kg

Pack Type: Flat Bottom Gusseted Pouch

Healthy Fats

Memory Booster

Rich In Fiber

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Product Description
Recipes

Enhance your culinary creations with our premium Rock Salt, also known as Sendha Namak. Renowned for its natural purity and unique flavour, rock salt is a versatile ingredient that adds a delightful touch to a variety of dishes while offering numerous health benefits.

Sourced from pristine locations, our Rock Salt is minimally processed to retain its natural minerals and rich flavour. Unlike regular table salt, rock salt contains essential trace minerals that contribute to its distinct taste and colour, making it a healthier alternative. It’s particularly popular in traditional Indian cuisine, where it’s used in snacks, salads, and dishes during fasting periods.

Quality is our top priority. Each batch of Rock Salt undergoes rigorous quality checks to ensure authenticity and purity, so you can trust that you’re using a premium product. This commitment to excellence means you can enjoy the full benefits of rock salt in your cooking.

Using our Rock Salt is simple! Its coarse texture makes it ideal for seasoning grilled meats, vegetables, and salads. It can also be used to enhance the flavours of soups and stews or as a finishing touch on various dishes. Additionally, it’s perfect for making refreshing drinks like lemonade or for sprinkling on fruit for a zesty twist.

Whether you’re preparing everyday meals, experimenting with new recipes, or simply looking for a healthier seasoning option, our Rock Salt (Sendha Namak) is the perfect choice for bringing natural flavour to your kitchen. Discover the wholesome goodness of rock salt.

Kachori


Main Ingredients

For Kachori Dough:

  • 2 cups All-purpose flour (maida)
  • 4 tablespoons Ghee or oil
  • 1/2 teaspoon Rock salt
  • Water (as needed for kneading)

For Spicy Filling:

  • 1 cup Moong dal (yellow split lentils, soaked for 3-4 hours)
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Fennel seeds (crushed)
  • 1/2 teaspoon Ginger powder
  • 1/2 teaspoon Amchur (dry mango powder)
  • 1 teaspoon Red chili powder
  • 1/2 teaspoon Rock salt
  • 1/2 teaspoon Garam masala
  • 1 teaspoon Coriander powder

For Frying

  • Oil (for deep frying)

Instruction

Step 1 - Prepare the Dough

  • In a large mixing bowl, combine flour, ghee (or oil), and rock salt. Mix well until the flour resembles coarse breadcrumbs.

  • Gradually add water and knead into a stiff but smooth dough.

  • Cover with a damp cloth and let it rest for at least 30 minutes.

Step 2 - Prepare the Filling

  • Drain the soaked moong dal and coarsely grind it without adding water.

  • Heat 1 tablespoon of oil in a pan, add cumin seeds and asafoetida.

  • Add the ground dal and cook on low heat.

  • Add crushed fennel seeds, ginger powder, red chili powder, amchur, coriander powder, garam masala, and rock salt.

  • Stir continuously and cook for 5–7 minutes until the mixture is dry and aromatic.

  • Allow it to cool completely.

Step 3: Assemble the Kachoris

  • Divide the dough into small lemon-sized balls.

  • Flatten each ball slightly and place 1-2 teaspoons of the dal filling in the center.

  • Carefully bring the edges together and seal tightly. Gently flatten each stuffed ball with your palms.

  • Repeat for all kachoris.

Step 4: Fry the Kachoris

  • Heat oil in a deep pan on medium-low heat.

  • Once the oil is moderately hot, gently slide in the kachoris.

  • Fry on low heat until they puff up and turn golden brown and crispy on both sides (this may take 6–8 minutes per batch).

  • Remove and drain on paper towels.

Step 5: Serve and Enjoy

  • Serving Suggestions: Serve hot with mint chutney, tamarind chutney, or a side of spicy potato curry for a fuller meal experience.

Tips for Perfect Kachoris

  • Crispiness Tip: Fry on low heat for an even golden crust and a crisp texture.

  • Filling Tip: Make sure the filling is dry to avoid soggy interiors.

  • Rock Salt Flavor: Using rock salt adds a natural depth and enhances the earthy flavors of the filling.

Why You’ll Love Kachori

  • Street-Style Flavor: That authentic flaky, crunchy texture and spiced filling are pure joy.

  • Perfect for Festive Snacking: Ideal for teatime, gatherings, or festival menus.

  • Customizable: You can switch up the filling with peas, onions, or potatoes too!

Yield

8–10 Kachoris

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour 10 minutes

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