Masala Nimki/Parti Mathri
Hello lovely people, hope you all are doing great J
Up here on the blog today is the munch full of crunch recipe of the much loved High-Tea snack Masala Nimki. Nimki is a crunchy pastry, tactfully embraced and seasoned with variety of seeds like Ajwain (Caraway seed), Kasuri Methi (Dried Fenugreek Leaves) etc. Amazingly deep fried in pure Ghee (Clarified Butter) or Oil.
Masala Nimki also very popularly known as Mathri in Northern and Western Region of India. Parat wali Mathri which states the layers involved in the Mathri can be served along any type of pickle you like or with tea. Although this Masala Nimki can simply be just served with tea. The best thing about this Nimki or Mathri is that, these lip smacking munchies can be made and preserved for a long time in a container. Nimki is just another name for Namkeen. If you are travelling to some place or to your native or hometown or on any good vacation and you wish to grab a quick bite on the way to your destination then this Masala Nimki is an excellent snack to carry. There’s always a fun part in cooking anything like, you can give this Masala Nimki any shape you desire. Basically, Mathris are rolled round shaped on a rolling pin or rolled and folded triangle into layers and then fried into hot oil or ghee.
Coming down to the ingredients, Masala Nimki is made up of Maida (all-purpose flour) followed by Cumin seeds, Ajwain (caraway seeds), Kalonji, Chili flakes or Red chili powder, Amchoor (dried mango powder), Black pepper powder, Kasuri Methi, Water, Salt, Ghee, Oil (for dough and deep frying). The most satisfying feeling is when my kids say, “Mumma, please make these in bulk, we want to wat all.” My little ones just love it from all their heart. They keep munching it every now and then. There are ready made branded packs available as well, but I believe when I myself could make it easily and in bulk, this Masala Nimki can simply be preserved for a long time, then I avoid it buying from outside.
Namak para, Shakkar para and many such snacks can be verily made at home. In India, these snacks are the lime light during festivals. Especially Diwali and Holi. Not just festivals, make these snacks and fill into a good large jar and keep it on your dining table. So that whenever you’re hungry or passing by or getting late for work or school or college, just dip in your hand and flip into your mouth J
Let me now quickly mention the list of ingredients and method.
2 ½ Cups, Maida (all-purpose flour)
1 teaspoon, Cumin seeds
1 teaspoon, Ajwain
¾ teaspoon, Kalonji
¾ teaspoon, Chili flakes/Red chili powder
1 teaspoon, Amchoor
½ teaspoon, Black pepper powder
1 teaspoon, Kasuri methi
3 tablespoons, Oil
1/3 to ½ Cup, Water
Salt to taste
Ghee for greasing
Oil for deep frying
In a bowl, add flour, cumin seeds, ajwain, kalonji, chili flakes, amchoor, black pepper powder, kasuri methi, salt, 3 tablespoons of oil and mix until crumbly.
Add water and knead it to a stiff dough.
Do not add too much water at a time.
Cover the dough and allow it to rest for 30 minutes
Divide dough into small balls depending upon the size of nimki you prefer to make. I made around 24 nimki balls out of it.
Take one ball and roll it into a disc of 3.5-4 inch.
Apply ghee and fold it into semi-circle.
Apply little and then fold again to form a shape of triangle. Prick the nimki all over and slightly press the edges.
Repeat the same for all nimkis.
Heat enough oil in deep bottom pan/kadhai.
When oil is just hot, gently drop in the nimki and fry them on very low flame to ensure they are fried well within (each layer)
This takes around 12-15 minutes.
Fry them in batches.
Do not overload the pan.
Fry all the nimkis from both the sides
Do not fry on high flame or it will burn the nimkis and will remain uncooked inside.
Remove the nimkis on to the absorbent towel and allow them to cool.
Keep it in clean air tight container for easily up to a month.
Serve these amazing Masala Nimki along with tea or pickle or just enjoy it on it’s own.