Namakpara , also called Nimki or Nimkin is a crunchy snack that is made of wheat flour mixed with some spices. This snack is ideal for tea-time, for munching and for packing a break box for kids. It is super easy and quick to make. The taste of it will be loved by people of all ages.
- 2½ cups wheat flour
- 3/4 tsp salt
- 3 tbsp oil
- 1 tsp chilli powder (adjust quantity as per your taste)
- 1/2 tsp cumin seeds
- 1/2 tsp dhanajeera powder
- 1/4 tsp turmeric powder
- 2 tsp sugar
- 3/4 cup water
- 300 ml oil for frying
- Take wheat flour in a bowl. Add all the spices and combine them well.
- Add oil and combine again. Make stiff dough using 3/4 cup water. This will make the dough semi stiff which is ideal for namakpara. Cover and keep it aside for at least 15 minutes.
- Thenafter, knead it well until it is smooth. make 8 equal size portions from it. Heat oil for frying.
- Roll roti/chapati from one portion of the dough that is evenly thick all around. The roti must not be thick or too thin. See the ideal thickness in the picture.
- Using a cutter or a knife, make cuts horizontally and vertically to give it diamond like shape.
- When the oil is nearly at smoking point, add one diamond at a time in the oil. Reduce heat once all the diamonds are transferred into the oil. Fry on medium to low heat while stirring constantly until they are light brown and they look crispy.
- Drain them and take them out of the oil.
- The oil must be at or nearly at the smoking point at the time of putting the diamonds in it to fry.
- Turn the heat medium to low once you’ve added them all in the oil.
- Fry while stirring constantly so they are evenly cooked and evenly crunchy.
- Namakpara feel slightly soft when they are very hot. They get crunchy as they cool down in about 5 minutes. If they do not feel crunchy even after cooling down, understand that they were taken out of the oil too early and/or that they were rolled too thick.
- Remove from oil when they are light golden. They normally turn slightly dark as they cool down.