Nimki Recipe | Namakpare Recipe

Nimki recipe or namakpare recipe with step by step photos.

Nimki is a very famous snack, especially during Diwali. It is crispy, crunchy and tastes awesome with the pickle. When I was in the hostel, this was one snack that almost everyone used to get from there home after Diwali Vacation! It can be stored for months in an airtight container. It's a great homemade tea time snack any day. So, here goes the recipe of crispy Namakpare.

Nimki and Khurma

You can also read other famous Diwali Snacks recipes like Khurma Recipe and Mathri Recipe in this blog.

Ingredients:

Maida - 2 cups
Ghee - 2tbsp
Ajwain(Carom seeds) - 1/2 tsp
Salt - to taste
Oil - For deep frying

Nimki Recipe:

1. Mix maida, ghee, ajwain and salt.
2. Hold this mixture tightly in your fist. Open your fist and check if the shape retains. If not, then you need to add more ghee.
3. Add some water and make a slightly tight dough.
4. Take a section of dough, slightly bigger than parantha.
5. Roll it a little thick. 
6. Cut diamonds.
7. Deep fry them on low flame until they are golden brown. Stir occasionally.
8. Nimki is ready! Don't forget to share it with your loved ones. 😁

Nimki Recipe with Step by Step Photos:

1. Mix maida, ghee, ajwain and salt.

Mix maida, ghee, salt and ajwain

2. Hold this mixture tightly in your fist. Open your fist and check if the shape retains. If not, then you need to add more ghee.

Test for amount of ghee

3. Add some water and make a slightly tight dough.

Added water to prepare dough

Take a section of dough, slightly bigger than parantha.

Section of dough for rolling

Roll it a little thick and cut diamonds.

Cut diamonds

Deep fry them on low flame until they are golden brown. Stir occasionally.

Deep frying Nimki

Nimki is ready! Don't forget to share it with your loved ones. 😁

Nimki is ready!

Nimki Recipe Notes:

• The test for checking the amount of ghee is mandatory. If the amount of ghee is less then nimki will not become crispy.
• Oil should not be very hot. if you can see the fumes coming out of the oil then turn off the stove and wait for 2-3 minutes at least. 
• Oil shouldn't be too cold either. It should be just hot! To test this put a pinch of dough in the oil. If it comes up quickly then it is hot. 
• Whole deep frying process should be on low flame. Otherwise, nimki will not become crispy. It will turn dark in colour before cooking well from inside.