Nimki or Parti Mathri – is a crunchy Indian snacks recipe of the much loved crispy tea time snack. This khasta Nimki recipe is a crispy 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. To make the vegan version, just skip the ghee and use oil instead. Here is how to make nimki recipe at home.
Parti Mathri
Nimki recipe is also very popularly known as tikona nimki or parti Mathri in Northern Region of India. Parat wali mathri which states the layers involved in it. You can serve it along any type of pickle you like or with tea. Indeed, you can simply serve this masala mathri with the adrak wali chai. The best thing about this nimki recipe or Mathri is that, these lip smacking munchies can be made and preserved for a long time in a container.
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 is an excellent snack to carry. There’s always a fun part in cooking anything like, you can give this masala mathri any shape you desire. Basically, parti mathri are rolled round shaped on a rolling pin or rolled and folded triangle into layers and then fried into hot oil or ghee.
Nimki Recipe Ingredients:
Coming down to the ingredients, masala nimki recipe 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 parti mathri can simply be preserved for a long time, then I avoid it buying from outside.
Namak para, Shakkar para, this parti mathri 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 it into your mouth
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Crispy Nimki Recipe
Nimki Recipe
Ingredients
- 2 ½ cups All-purpose flour Maida
- 1 teaspoon Cumin seeds
- ¾ teaspoon Nigella seeds (Kalonji)
- 1 teaspoon Carom Seeds (Ajwain)
- ¾ teaspoon Red Chili Flakes Chili flakes/Red chili powder
- 1 teaspoon Dry Mango Powder Amchoor
- ½ teaspoon Black pepper powder
- 1 teaspoon Fenugreek Leaves Kasuri methi
- 3 tablespoons Oil
- 1/3 - ½ cup Water
- Salt to taste
- Ghee for greasing
- Oil for deep frying
Instructions
how to make nimki
- 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.
- Then, add water and knead it to a stiff dough. Be sure to not add too much water at a time.
- Then, cover the dough and allow it to rest for 30 minutes
- Once the dough is ready, divide it into small balls depending upon the size of nimki you prefer to make. I made around 24 nimki balls out of it. Then, take one ball and roll it into a disc of 3.5-4 inch.
- Now, apply ghee and fold it into semi-circle.
- Apply little ghee again and then fold to form a shape of triangle.
- Prick the nimki all over and slightly press the edges.
- Now, repeat the same for all nimkis. Once they are ready to fry, 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 fry well within (each layer). This takes around 12-15 minutes. Fry them in batches and do not overload the pan. Fry all the nimkis from both the sides in the same way. Do not fry on high flame or it will burn the nimkis and will remain uncooked inside.
- Once they are golden, 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.
How to make Nimki Recipe (step by step)
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.
Then, add water and knead it to a stiff dough. Be sure to not add too much water at a time.
Then, cover the dough and allow it to rest for 30 minutes
To fold the parti mathri
Once the dough is ready, divide it into small balls depending upon the size of nimki you prefer to make. I made around 24 nimki balls out of it. Then, take one ball and roll it into a disc of 3.5-4 inch.
Now, apply ghee and fold it into semi-circle.
Apply little ghee again and then fold to form a shape of triangle.
Prick the nimki all over and slightly press the edges.
Now, repeat the same for all nimkis. Once they are ready to fry, 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 fry well within (each layer). This takes around 12-15 minutes. Fry them in batches and do not overload the pan. Fry all the nimkis from both the sides in the same way. Do not fry on high flame or it will burn the nimkis and will remain uncooked inside.
Once they are golden, 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.
I realised the key to get the perfect crispy nimki is to follow the recipe and steps exactly as listed. They turned out wow when followed correctly. Made a mistake when trying first time but was successful second time
yes, you are right, the key to perfect nimki is following the steps to T and am glad it came out wonderful another time 🙂