BM# 63: Journey through the Cuisines
Week 2: Rajasthani Cuisine
Day 14: N for Nimki
My mom used to make them quite frequently while we were little and we used to call them ‘chips’ or ‘namkeen’. After I started blogging, I learnt their other name, Namak Para and now with this BM, I learnt yet another name, Nimki.
Couple of the Nimki recipes I saw (here and here) had totally different shape — they were rolled out like pooris and then folded into quarters and the layers are held together with a peppercorn. I was almost tempted to make that version, but they take longer to fry and seemed tedious, so I stuck with the regular shape.
Traditionally these namkeen are made with all purpose flour, but I added some wholewheat flour to add some fiber and nutrition. I also added some chaat masala for some extra flavor.
They are high in calorie but in my mind they are much better than store bought chips and snacks. So I’ve decided to make some traditional snacks for my kids at least once or twice a month, so they get familiar with them too.
Nimki or Namkeen
- 1 cup All purpose flour
- ½ cup Wholewheat flour (Atta)
- ½ tsp seeds Nigella
- 1 tsp Ajwain seeds or Carom
- ¼ tsp Chaat Masala
- To taste Salt
- 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 surr 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. Fry the nimki on medium flame 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!!