Nimki is a popular savory pre-make snack from the bylanes of Uttar Pradesh. Nimki comes in many flavors and forms. In many homes, it is shaped like a diamond and called namak para , while in many others it is neatly folded into a layered triangle. Whatever be the shape, Nimki is always crisp, crunchy and a favorite tea-time munchie for the festive season.
How to serve Nimki ? There is only one answer, with your favorite pickle. Scoop out a generous helping of homemade achaar and serve it with Nimki . And not to forget garam garam chai. With this snack combination on the table, the chitter-chatter never seem to fade away. Or it lasts till the last piece of Nimki is devoured with the leftover masala of the pickle. Such is the magic of Nimki aka Indian style savory crackers.
The post-festive season when there is a kind of weird quietness in the air munching Nimki remind me of the celebratory month gone. A large jar full of Nimki will last for a few days more post-Diwali. And then I would think of making a batch of it around Holi. There is no hard and fast rule that you cannot make these crackers in between but I always associate them with the festive celebration. There is an old school charm in relishing these conventional snacks during the festive celebrations and sharing them with the loved ones.
A week before the festival I set out on a pre-made snack making spree such as Nimki , Khasta Kachori , Mini Samosa , Masoor Dal Cutlet . The deep-fried aroma creeps into every corner of the house setting the merry mood. And announcing the arrival of the festive season.
This year due to certain professional commitments we are unable to share as many recipes planned for the Diwali. But no worries, you can browse through our collection of 20+ Diwali Recipes on Pinterest and plan your gala platter. Learn how to make Nimki (savory crackers) in few simple steps:
Step 1
Step 2
Step 3
Ingredients
- ▢ 500 gm refined flour maida
- ▢ 2 teaspoon carom seeds ajwain
- ▢ Salt to taste
- ▢ lukewarm water to bind the dough
- ▢ 2 tablespoon refined oil
- ▢ 1 teaspoon cornflour
- ▢ Oil for deep-frying
Instructions
- Combine flour, ajwain and salt together in a bowl.
- Using lukewarm water bind a stiff yet pliable dough. Knead the dough for 2 - 3 minutes. Allow the dough to rest for 5 minutes.
- Meanwhile, make a paste of cornflour and refined oil. Set aside.
- Divide the dough into 2 - 3 equal size balls.
- Dust the kitchen counter with a teaspoon or so of flour. Roll out one ball of dough into a giant chapati. Make sure not to roll out dough very thin. It should have thickness similar to that of a chapati.
- Evenly smear a spoonful of oil and cornflour paste over the chapati using your fingers.
- Beginning from one side, role up dough to form a long cylinder like shape (as shown in image) and press gently at the edges to seal.
- Cut the roll into 8 - 10 round slices (see image 1 & 2).
- Place one slice on the counter like a wheel in a standing position. Press gently with your palm and roll out into a oblong shape (refer to image 3). Similarly, shape all the crackers. This step is crucial to get the flaky layers in the Nimki.
- Heat oil in a deep-frying pan over medium flame.
- Deep fry the crackers in small batches over medium heat. Flip once they turn light brown and crisp from one side. Try to deep-fry the crackers in low-medium heat for better color and even cooking. Transfer to a plate lined with paper towel.
- Serve immediately or allow to cool and store in an airtight container at room temperature.
We follow a strict NO SPAM Policy
Nimki (Savory Crackers)
Ingredients
- 500 gm refined flour maida
- 2 teaspoon carom seeds ajwain
- Salt to taste
- lukewarm water to bind the dough
- 2 tablespoon refined oil
- 1 teaspoon cornflour
- Oil for deep-frying
Instructions
- Combine flour, ajwain and salt together in a bowl.
- Using lukewarm water bind a stiff yet pliable dough. Knead the dough for 2 - 3 minutes. Allow the dough to rest for 5 minutes.
- Meanwhile, make a paste of cornflour and refined oil. Set aside.
- Divide the dough into 2 - 3 equal size balls.
- Dust the kitchen counter with a teaspoon or so of flour. Roll out one ball of dough into a giant chapati. Make sure not to roll out dough very thin. It should have thickness similar to that of a chapati.
- Evenly smear a spoonful of oil and cornflour paste over the chapati using your fingers.
- Beginning from one side, role up dough to form a long cylinder like shape (as shown in image) and press gently at the edges to seal.
- Cut the roll into 8 - 10 round slices (see image 1 & 2).
- Place one slice on the counter like a wheel in a standing position. Press gently with your palm and roll out into a oblong shape (refer to image 3). Similarly, shape all the crackers. This step is crucial to get the flaky layers in the Nimki.
- Heat oil in a deep-frying pan over medium flame.
- Deep fry the crackers in small batches over medium heat. Flip once they turn light brown and crisp from one side. Try to deep-fry the crackers in low-medium heat for better color and even cooking. Transfer to a plate lined with paper towel.
- Serve immediately or allow to cool and store in an airtight container at room temperature.
Meethi Poori Recipe is an ode to all those simple joys of festive celebrations in a small town, where I grew up. In those days, no fancy desserts, puddings or store-bought confectionary would frame our Diwali. Instead, it was the simple, homemade sweet dishes prepared by the mom and the aunts that enticed our taste buds and sweet tooth cravings.
Recipes like Meethi Poori , Sooji Ka Halwa , Gajar Halwa or Gujia are very close to my heart and evoke a strong nostalgia whenever I cook them. These are the dishes that remind me of cheerful and best Diwali’s celebrated at my ancestral home with the loved ones. No elaborate feasts or royal buffets could compete with these festive comfort foods. Meethi Poori is a cross between mawa kachori and the regular Poori. It has the taste similar to that of a rich Rajasthani Mawa Kachori while the crispness and flakiness of a perfect Poori .
For someone like me, who has found comfort in undemanding pleasures in life, recipes like Meethi Poori bring great joy. One, it has a fuss-free, less time taking making process. Second, it is always a guaranteed crowd favourite including kids. Third, it tastes absolutely delish. We have this weird food tradition of serving Meethi Poori with tea and some savoury snacks for either breakfast or evening snacks on the day of Diwali. But you can serve it with rich, subtle curry as well. And even if you are planning sweet dish like Kheer or Phirni for the Diwali dinner, then also you can serve Meethi Poori with the main course to subserve a combination of flavours.
After all, Diwali is all about good food. Just on time to enhance the celebratory mood, our recipe of Beer-Butter Mushroom printed in this month’s Better Homes and Gardens India issue. You can grab your copy from the nearest newsstand and let us know if you like the recipe.
You can browse through our collection of 20+ Diwali Recipes on Pinterest and plan your gala platter for the festival. Learn how to make Meethi Poori in few simple steps:
Ingredients
- ▢ 4 Cups Wheat Flour
- ▢ ¼ Cup ghee
- ▢ ¼ Cup mawa/khoya grated
- ▢ 1 Cup milk at room temperature
- ▢ 1 teaspoon green cardamom powder
- ▢ ½ Cup powdered sugar or to taste
- ▢ Ghee to deep-fry the Poori
Ingredients to garnish
- ▢ 2 tablespoon pistachio slivers
- ▢ 2 tablespoon almond slivers
- ▢ a pinch of saffron strands soaked in a tablespoon of milk optional
Instructions
- Combine together in a mixing bowl ( buy it here )
- flour, mawa, cardamom powder, powdered sugar and ghee. Mix nicely to incorporate all the ingredients into the flour.
- Now adding milk in small portions try knead a smooth regular poori like dough. If you want to understand how to knead dough for the Poori ( click here ).
- Incase, the milk is not enough to knead the flour, then you can use water. Use one tablespoon of water at a time. The dough should firm to touch and pliable.
- Cover the dough with a clean muslin cloth and set aside to rest for 15 - 20 minutes.
- Heat Ghee in a deep-frying pan ( buy it here ) over medium flame.
- Divide the dough into equal size small portions. Shape each portion into round balls.
- Take one ball and roll it into a round disc of 2 - 3 inch. Similar, to plain Poori.
- Make small balls of the dough and roll them to make 21/2 to 3 inch disc.
- Fry the Pooris one at a time until they puff and turn light brown in color.
- Transfer to a plate and cook the remaining meethi poori.
- Sprinkle sliced nuts and saffron over Meethi Poori.
- Serve Meethi Poori warm with tea.
We follow a strict NO SPAM Policy
