Namak pare also known as Nimki or Saakhen, is a very popular tea-time snack. They can be made in many different ways and in different shapes. These namak pare can be found in every Indian house throughout the year, but are very popular during festival seasons in India.
INGREDIENTS
- Maida – 500gms
- Sooji – 100 gms
- Oil – 150 ml
- Ajwain – 1 tsp
- Salt – 1 tsp
- Black Pepper – 1 tsp crushed(optional)
- Warm Water – ¾-1 cup
- Oil – for deep frying
INSTRUCTIONS
- Add maida, sooji, ajwain, salt, pepper, and oil in a bowl.
- Mix well till the oil is absorbed in the flour and when you hold the flour in fist it retains its shape.
- Add warm water a little at a time and knead it to form a hard dough.
- Cover the dough and let it rest for 15-20 minutes.
- Divide the dough into 6-8 parts to form balls.
- Now take a ball and roll it to form a disk of 4-5 mm thickness..
- Cut it in any shape you like, I made it in a diamond shape.
- Separate the diamond-shaped patterns.
- In a kadai, heat the oil to medium-hot, put the namak pare in oil, and turn the heat to medium-low. and deep fry them till crisp and golden brown in colour.
- Take them out on a paper towel to remove excess oil.
- Once they cool down, store them in an airtight box for almost 2 months.
Namak Pare
Namak pare also known as Nimki or Saakhen, is a very popular tea-time snack. They can be made in many different ways and in different shapes. These namak pare can be found in every Indian house throughout the year, but are very popular during festival seasons in India.
Ingredients
- 500 gms Maida
- 100 gms Sooji
- 150 ml Oil
- 1 tsp Ajwain
- 1 tsp Salt
- 1 tsp Black Pepper crushed(optional)
- ¾-1 cup Warm Water
- Oil for deep frying
Instructions
- Add maida, sooji, ajwain, salt, pepper and oil in a bowl.
- Mix well till the oil is absorbed in flour and when you hold the flour in fist it retains its shape.
- Add warm water little at a time and knead it to form a hard dough.
- Cover the dough and let it rest for 15-20 minutes.
- Divide the dough into 6-8 parts to form balls.
- Now take a ball and roll it to form a disk of 4-5 mm thickness..
- Cut it in any shape you like, I made it in diamond shape.
- Separate the diamond shaped patterns.
- In a kadai, heat the oil to medium hot, put the namak pare in oil and turn the heat to medium low. and deep fry them till crisp and golden brown in colour.
- Take them out on paper towel to remove excess oil.
- Once they cool down, store them in an airtight box for almost 2 months.
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