Nimki (Crispy Crackers) | Namak Paare!

Tea time is incomplete without any salty crispy thing to go with it. The mild sweetness of tea is cut by the salty taste of condiments & kind of neutralizes the taste buds. Today I am sharing another simple recipe which is prominently not a Sankranti recipe but something that can be prepared before and stored to serve along with the sweet delicacies. There is a custom of family & friends get together during this occasion & then adda over a cup of tea. Considering that we prepare more of sweet dishes during this time, a little bit of salty thing along with them will compliment the platter for sure. 

So, Nimki is basically kind of crispy salty crackers prepared with all purpose flour/ Maida. My tip for those who are not fond of Maida -  replace half of the Maida quantity with Rice flour or Wheat flour. I have tried this and can assure that there is not much of difference in taste. It will be still nice and crispy.

So this recipe will make around 20 nos.
We will need:

• Maida (All purpose flour) - 1 cup*
• Semolina/Sooji - 2 tablespoons (Preferably the fine one)**
• White oil - 2 tablespoons
• Salt - 1/2 tablespoon
• Warm water for preparing the dough
• Whole black pepper - 20 nos, (optional)
• White oil for frying

Method:

Mix Maida, Semolina & Salt in a large mixing bowl. Add 2 tablespoons of oil and mix rubbing with your hands. As you mix, this will turn into a crumbly texture. Add warm water in batches and prepare a nice and smooth dough. Knead it as smooth a possible. The dough should be firm. Give it some resting time of about 10-15 mins.

Once the dough is ready, make equal portions of the dough. Take each part and roll it to a round shape. Fold it to a triangle and seal with a black pepper in the middle. Black pepper is optional here - I like it as it adds little heat & makes it pretty as well. Make sure to prick the Nimki with fork at random places so that the it doesn't puff up like Puris. Once all the Nimkis are ready, heat oil in a pan. Oil should be enough to cover the Nimkis as you fry. The oil temperature is a bit tricky, it should not be too hot otherwise the Nimkis will not be cooked properly & will not be crispy. Test the oil by putting a little dough piece- if it comes up slowly, oil is ready. 

Fry the Nimkis in batches. Don't over crowd your pan with too many at a time - this will lower down the temperature. Fry them on medium heat till they are golden. Remove and place them on paper towel to absorb excess oil. 

* If you are trying for the less Maida version - make it 1/2 cup and add 1/2 cup of Wheat flour/Rice flour.

** This is again for making Nimkis crispier. Go for the fine one so that it gets mixed with the flours easily.

Note:

• Don't store them immediately. Let them cool a bit to room temperature and then store in an air tight container. 
• The shape of Nimkis can be changed as per convenience. As we roll the dough to round shapes - we can cut out strips & make small diamond Nimkis out of it.