khasta namakpara

Khasta Namak Para – Layered Nimki – Khasta Mathri namakpare Namkeen

Khasta Namak Para – Layred Nimki – Khasta Mathri namakpare Namkeen

 

Crusty Khasta Namakpara  is a classic, savory snack which is a favorite among all. This Laccha Nimki can be served with tea or enjoyed just like that. Layered Nimki are made with basic ingredients like Plain flour, salt, carom seeds and oil but the thing that makes it special is the different layers of  this Khasta Mathri namakpare namkeen. The crunchy Layered nimki not only look good but taste good too. You can make them and store them for a longer time in air tight containers as they have an extended shelf life. Khasta Namakpara is also known as layered sankhe or Crispy Nimki.

Here is an easy recipe to make layered Nimki with step by step pictures. You can  add more flavors to Layered Nimki by sprinkling chaat masala or black pepper to it. Munch on these bite sized delights and make your evenings more fun. Enjoy

Directions

Getting ready:

Take 2 cup refined flour in a bowl and to it add ½ tsp salt, ½ tsp carom seeds and ¼ cup oil.  Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set and prepare the sankhe after that.

khasta namakpara

Making:

After 20 minutes, lubricate the dough again to make it smooth. Divide it into four equal parts.

khasta namakpara

Lift a dough ball at a time and flatten it. For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.

khasta namakpara

Sprinkle some refined flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.

khasta namakpare

Drop a little oil over and spread it evenly. Sprinkle some more refined flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.

khasta namakpara

Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer. Sprinkle a little refined flour and spread it evenly. Now fold the sheet, fold it in three parts.

khasta namakpara

Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe from it. The thickness of sheet is kept ½ cm or ¾ cm.

khasta namakpara

Cut out long shakhe from the rolled sheet and place them on a plate.  Similarly prepare the rest by flattening and cutting the dough balls.

khasta namakpare

Heat enough oil in a wok or pan to deep fry the sankhe. Heat it in low flame. To check the oil, place your hand over the wok like this and feel the heat over hands. Oil is now hot enough. To fry the sankhe we need slightly medium hot oil. Keep the flame medium low.

khasta namakpare

Gently slide the sankhe into the hot oil. Place as many sankhe as possible in the wok and fry till they turn golden brown in color from all sides.

khasta namakpare

When the sankhe turn nice golden brown in color, drain them out from the wok. Take it out with a ladle. Hold the ladle on the wok for a while so that the extra oil drains back into the wok. Place the fried sankhe on a plate covered with absorbent paper to remove excess oil. Fry all the sankhe like this. To prepare sankhe it takes 5 to 6 minutes at a time.

khasta namakpare

Serving:

Crispy and super delicious layered sankhe are ready now and making them is really easy. To make them spicier, sprinkle them with chaat masala, black pepper and salt.

khasta namakpare

When the sankhe cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.

Suggestions: 

  • Knead stiff dough for making the sankhe. If the dough becomes soft, then knead it with some more dry  flour.
  • Keep the oil low medium while frying the sankhe. 

Khasta Namak Para - Layred Nimki - Khasta Mathri namakpare Namkeenkhasta namakpara
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain Flour - 2 cups
  • Salt - ½ tsp or to taste
  • Carom seeds - ½ tsp
  • Oil - more than ¼ cup
  • Oil - for frying
Instructions
  1. Take 2 cup refined flour in a bowl and to it add ½ tsp salt, ½ tsp carom seeds and ¼ cup oil. Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set and prepare the sankhe after that.
  2. After 20 minutes, lubricate the dough again to make it smooth. Divide it into four equal parts.
  3. Lift a dough ball at a time and flatten it. For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.
  4. Sprinkle some flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.
  5. Drop a little oil over and spread it evenly. Sprinkle some more flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.
  6. Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer. Sprinkle a little refined flour and spread it evenly. Now fold the sheet, fold it in three parts.
  7. Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe from it. The thickness of sheet is kept ½ cm or ¾ cm.
  8. Cut out long shakhe from the rolled sheet and place them on a plate. Similarly prepare the rest by flattening and cutting the dough balls.
  9. Heat enough oil in a wok or pan to deep fry the sankhe. Heat it in low flame. To check the oil, place your hand over the wok like this and feel the heat over hands. Oil is now hot enough. To fry the sankhe we need slightly medium hot oil. Keep the flame medium low.
  10. Gently slide the sankhe into the hot oil. Place as many sankhe as possible in the wok and fry till they turn golden brown in color from all sides.
  11. When the sankhe turn nice golden brown in color, drain them out from the wok. Take it out with a ladle. Hold the ladle on the wok for a while so that the extra oil drains back into the wok. Place the fried sankhe on a plate covered with absorbent paper to remove excess oil. Fry all the sankhe like this. To prepare sankhe it takes 5 to 6 minutes at a time.
  12. Crispy and super delicious layered sankhe are ready now and making them is really easy. To make them spicier, sprinkle them with chaat masala, black pepper and salt.
  13. When the sankhe cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.

 

 

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