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Nimki or Namak Pare has several names across India. In the Maharashtra it is called Shankar pale, in the north it is called Namkeen khare. In Bengal it is called Nimki. It comes from the term Namkeen which means salty. It is a regular deep fried crisp enjoyed with chai or tea. If you are bored of biscuits and want to have something different with your chai, this could be an option.

 

To make them extra crunchy, you can add some semolina or rice flour as well. In Bengal the use of ajwain or carom seeds isn’t seen, but I like the flavor of ajwain in these. And it also helps in digestion so why not add a twist to my classic recipe from my grandma.

I remember every year visiting my grandma and grabbing handful of these everytime I ran to the kitchen. How can you settle for just a few? Let me warn you, they are highly addictive. So make them at your own risk.

 

The recipe is super simple and easy to follow. If you give it a try don’t forget to leave a comment below or tag me on my Instagram handle – @spicetripwithpaulami

Print Recipe
Nimki or Namak Pare Yum
Course Snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
gms
Course Snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
gms
Instructions
  1. In a bowl or food processor, add the flour, baking soda, onion seeds, carom seeds, salt and sugar. Add a tbsp of oil and give it a mix. This ensures that bthe nimki will turn crunchy. Add 1/4 to 1/2 cup of water or as much needed to knead the dough. The dough should be soft and not too hard like a roti/chapati dough.
  2. Let this dough rest for 30 minutes. And then divide it into 3 portions. Roll out each portion using a rolling pin to a thin flat chapati like structure. Using a knife, cut it into sqaures or diamond shape.
  3. Meanwhile heat up enough oil to deep fry the nimki. The oil shouldn't be too hot else the nimki will get soagy and soft in no time.
  4. To check if the oil is warm enough add one small piece of the dough and check if it comes to the top immediately. Then the oil is hot enough. Take the cut dough and fry it on low to medium flame till it turns golden brown and using a sieve strain the oil and place the fried nimki on a kitchen towel to soak the excess oil.
  5. Repeat this process till everything is fried. Store it outside in an airtight container for upto 2 weeks and enjoy it with chai 🙂
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