Namakpare, sometimes known as nimki or mathri, are a traditional Indian snack made from a simple blend of all-purpose flour, oil or ghee, and a generous sprinkling of salt and spices. The dough is carefully rolled and shaped into small squares or diamonds before being deep-fried to crispy perfection. The end result is a delightfully crunchy, golden-brown treat with a flaky texture and a subtle aroma that entices the senses.
Assemble all ingredients together to avoid last minute rush.
Measure all the ingredients as per the above-mentioned list.
Cooking
Take 2 cups of all purpose flour/maida in a bowl and add ¼ tsp turmeric powder, ¼ tsp red chili powder, 1 tsp salt, pinch of black pepper powder, 1 tsp kasuri methi, pinch of asafoetida.
Now, add 2 tbsp oil in the mixture and mix with your hands. You can heat the oil till lukewarm state and then add for crispier texture.
Mixing of oil needs patience as you need to mix till mixture resembles like crumbs. Take some between your fingers and palm and press a little, it should bind together for a perfect dough mix.
Then, add little by little water to knead a tight and smooth dough. Make sure the dough should be tight and not soft for good results.
Cover and let the dough rest for 20 minutes.
After 20 minutes, slightly knead the dough again to make it smoother.
Then, with the help of a rolling pin, roll to a thin layer.
Brush thin layer of oil and fold till the half portion. Then, fold rest of the part and press to secure the edges.
Slightly roll again to spread and brush some oil to the layer.
Fold again and cut into ½ inch pieces.
Heat approx. 2-3 cups of oil in a thick wide bottomed kadhai or pan over medium flame. Make sure the oil should not be too hot or too cold. We need medium hot oil for crisp and flaky namakpare.
To check the temperature of oil, drop a small bit of dough in the oil, if it floats immediately and do not turn brownish too quick, means oil is ready to use.
Carefully drop namakpare in the pan. Do not overcrowd the pan. If you are making in large quantity, fry in small batches.
Stir in between for evenly cooking. Have a close watch at the temperature of oil, it should remain at same medium hot at all the time.
Deep fry namakpare/nimki till crisp and golden. Remove from the pan.
Adjust salt and spices as per your taste preference.
Air Fryer Method: Place all the mathris in the air fryer basket and air fry for 15-18 mins at 180°C. Make sure to flip in between the time for evenly cooking. Time may differ depending on the thickness of mathris and brand of air fryer.
Store in an airtight container and they are good to go for up to 2 weeks.
Nutrition Information (Note: Approximate)
Nutrition Facts
Namakpare Recipe | Nimki Recipe
Amount per Serving
Calories
58
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.1
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
117
mg
5
%
Potassium
15
mg
0
%
Carbohydrates
10
g
3
%
Fiber
0.4
g
2
%
Sugar
0.04
g
0
%
Protein
1
g
2
%
Vitamin A
7
IU
0
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.1
mg
1
%
Vitamin B6
0.01
mg
1
%
Vitamin C
0.01
mg
0
%
Vitamin E
0.3
mg
2
%
Vitamin K
1
µg
1
%
Calcium
3
mg
0
%
Iron
1
mg
6
%
Magnesium
3
mg
1
%
Zinc
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.