Nimki / Namak pare is a crispy, crunchy, flaky, savory snack. Bengali’s call it Nimki but in other parts of India, they also known as Namak pare, Nimkin, Namkin, etc. The recipe calls for very few ingredients, one of them is all purpose flour or maida. To make a batch of crunchy Nimki all you need is proper proportion of ingredients and little patience while frying them. Do give this a try and let me know how it turned out for you.
This is a great tea time snack also and doesn’t require a festival to make this. However, during Indian festivities, we tend to make this as one of the savory snack for all to enjoy.
1 cup all purpose flour / maida,
4 tbsp of melted ghee,
1 tsp kalonji / nigella seeds
Salt as per taste,
Warm water for kneading
Oil for deep frying
- In a mixing bowl, add the flour, salt, kalonji and ghee.
- Mix everything really well for 1-2 minutes with your hand. The flour should resemble the texture of bread crumbs.
- Gradually add the warm water little by little and start mixing.
- Make a firm dough. Neither too soft, nor too hard. Knead the dough for a minute and cover it for 20 minutes.
- Make big 3-4 balls from the dough.
- On the side, heat oil for deep frying in a heavy bottom kadhai.
- Take one ball, dust some flour and roll it into a disc, not too thick and not too thin.
- Make criss cross cuts on the disc with a knife.
- Fry the nimki in medium hot oil. The oil should be hot, neither smoking hot nor cold.
- While frying keep the flame on medium always. One batch will take around 7-8 minutes.
- When they become golden in color, take them out from oil and keep on a tissue paper.
- Store in an airtight container.