Namak Pare (Nimki)
Making bulk of sweets & Savory snacks during festivals is nostalgic. I still remember, how my entire family work together to get these snacks ready before festivals. whenever sudden uninvited guest comes to our home, these crispy Namak Para are always available to serve them. There are many variations of namak para. It can be crispy, flaky, spicy, sweet or savory. The sweeter version of this is called Shakkar Pare.
Namak Para or Nimki fried snacks made with all purpose flour, a few spices, oil or ghee and seasonings. These are very popular across North India and mostly these are made at every house during festivals or any occasion. This delicious snack is very easy to prepare and does not require many ingredients. Most of your time will be spent frying them as they need to be fried in batches. You can make them in bulk and store them in an airtight container and enjoy them with tea for the next few weeks.
In India during wedding seasons these Nimki , Namak para, Shakkar Pare, varieties of Laddu and sweets are made in bulk for friends , family and relatives. It's easily available at any snack store but my husband and daughter both of them like when I make it at home.
So this diwali my sister arrived to celebrate Diwali festival with us and again I made a large batches of Namak Para. So while going back she took some for her in laws family.
Let's check out the Ingredients to make this crispy Namak Para recipe and please comment down below, I would love to read your thoughts!!!!
Namak Pare (Nimki)
- All purpose flour 1 Cup
- Salt 3/4 tsp
- Nigella Seeds 1 Tsp
- Sugar powder 1.5 Tsp
- Oil or butter 1.5 Tbsp
- Water as required
- Oil for frying
- In a mixing bowl add flour, Nigella Seeds, sugar powder & salt then mix it all together.
- Now add oil or butter and rub it to the flour till it holds shape.
- Add in water gradually and knead to make a tight & firm dough.
- Cover it with a damp cloth and rest it for 10 minutes.
- To a dusted board, roll a medium sized dough into a flat disc.
- Cut them into a diamond shaped pattern on top of the disc.
- Heat oil in a kadai and fry them until golden brown.
- Remove the namak para and drain the excess oil.
- Allow it to cool down for a while & Store them in an air tight container.
- Instead of all purpose flour, whole wheat flour can be used.
- To make masala spicy Namak pare/ Nimki you can add spices like chilli powder, black pepper powder, turmeric, Carom seeds and jeera.
- Fry on low flame, else namak pare will not be cooked from inside.
- Namak pare taste great when served as evening snack along with masala tea.