How to make Namak Para | Nimki Recipe

Namkeen is a crispy and crunchy tea time snack made with flour. My namak para version is made with some whole wheat flour and flavored with chaat masala. Addictive and delicious!!

Here is a crispy, crunchy and very addictive snack, namkeen. It is commonly made across India and has quite a few different names based on the region. They are called nimki, namak para/ pare and so on.

Growing up, my mom made them frequently and we used to call them 'chips'. These were our version of French fries and store bought potato chips.

Namkeen is a broad category of savory snacks. This recipe is the most basic one and is very easy to make.

This deep fried snack is perfect Diwali treat. Make them ahead of time and enjoy during the festival season.

Ingredients

Flour - traditionally this recipe is made with all purpose flour. But I added some whole wheat flour to add some fiber and nutrition.

Nigella seeds & ajwain seeds - add tons of flavor to the snack.

Chaat Masala is an unusual ingredient but it adds extra flavor and makes them addictive. Thi is completely optional. Feel free to omit it or use garam masala instead.

Oil for deep frying. I use canola oil, but any light flavored oil can be used.

Instructions

In a mixing bowl, combine flours, nigella seeds, ajwain, chaat masala and salt. Whisk well. Add the melted ghee or oil and mix until crumbs form. Add enough water to make a firm dough. Cover and set aside for 20~30 minutes.

Divide the dough into 3~4 piece, then roll each one out into a round roti making sure not to roll it too thick or too thin.

Cut the roti into small diamonds using a pizza cutter or a knife.

Heat oil for frying on medium flame. Gently slide in the dough pieces into the hot oil and fry until golden brown on both sides.

Remove using a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Once completely cooled, store the nimki in an airtight container and Enjoy!!

Taste Test

These nimki are perfect tea time snack. They are definitely high in calories, but has no artificial flavors. So, in my mind they are much better than store bought chips and snacks.

They are crispy, crunchy and absolutely addictive.

Tips

• You can make the recipe entirely with all-purpose flour or add other flours like barley, ragi.
• Feel free to omit the chaat masala or use garam masala instead.
• Do not roll the dough too thin or too thick. Thin nimki will burn and thick ones will be chewy and not crisp.
• To make crispy namak pare, make sure to fry them on medium flame until evenly golden brown.
• If your namkeen turn soggy, then deep fry them again on medium flame until crispy and you are good to go.
• Namak para can be stored in an airtight container for up to 1 week.

Frequently Asked Questions

Few more Indian snacks to try for Diwali

• Sooji laddoo
• Dulche-de-leche almond peda
• Eggless mawa cupcakes
• Janthikalu with urad dal flour
• No-bake carrot halwa cheesecake
• Figs, date & nut bars

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Nimki or Namkeen

Namkeen is a crispy and crunchy tea time snack made with flour. My version also has added whole wheat flour and is flavored with chaat masala. Yum!!

Author: Pavani

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Snack

Cuisine: rajasthani

Servings: 8 servings

Ingredients

1x2x3x

• 1 cup All purpose flour
• ½ cup Whole wheat flour (Atta)
• ½ tsp Nigella seeds
• 1 tsp Ajwain seeds or Carom
• ¼ tsp Chaat Masala
• To taste Salt

Instructions

• In a mixing bowl, combine flours, nigella seeds, ajwain, chaat masala and salt. Whisk well. Add the melted ghee or oil and mix until crumbs form. Add enough water to make a firm dough. Cover and set aside for 20~30 minutes.
• Divide the dough into 3~4 piece, then roll each one out into a round roti making sure not to roll it too thick or too thin.
• Cut the roti into small diamonds using a pizza cutter or a knife.
• Heat oil for frying on medium flame. Gently slide in the dough pieces into the hot oil and fry until golden brown on both sides.
• Remove using a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Once completely cooled, store the nimki in an airtight container and Enjoy!!

Notes

• You can make the recipe entirely with all-purpose flour or add other flours like barley, ragi.
• Feel free to omit the chaat masala or use garam masala instead.
• Do not roll the dough too thin or too thick. Thin nimki will burn and thick ones will be chewy and not crisp.
• To make crispy namak pare, make sure to fry them on medium flame until evenly golden brown.
• If your namkeen turn soggy, then deep fry them again on medium flame until crispy and you are good to go.
• Namak para can be stored in an airtight container for up to 1 week.

Nutrition

Calories: 84kcal

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