Namak Pare or Nimki?
As a kid, I would always help Mom making Nimki. Yes, that’s what we call it in Bengali. She would let me slice the rolled dough into small rhombus shapes. A very small contribution, which undoubtedly felt like a big deal! Occasionally, she would allow me to slice the last rolled dough in whatever shape I wanted. These savory fried crackers are such a simple treat and yet, a tricky one to get that perfect crisp texture. After a couple of failures, I finally got it right and now it stays crispy for days.
How to prepare Namak Pare?
Namak Para or Namak Pare is often made with a mix of flour and semolina. My Mom always made it with just all-purpose flour. As for the flavor, I like to add nigella seeds because that’s what I grew up eating but you can also use carom seeds or any other spice. In terms of shape, you can pick whatever shape you like. I personally prefer the simple tiny rhombus shape, which is also known as kata nimki! But with the festive season in full swing, I felt like shaping it in three simple ways.
Shaping the dough for Namak Pare!
The rhombus shape is the simplest. All you have to do is to roll it out and slice it crisscross. For the triangular shape, you need to divide the dough into tiny balls. Then, roll each ball into very thin circle, fold it in half to form semicircle and fold again to form the triangle.I came up with the swirly circular shape when I was making the other two shapes. I simple rolled the circular dough tightly and sliced in to multiple discs. Then, I pressed the swirl side down and rolled it gently into smaller discs.
Key Notes to Remember!
It’s important to mix the fat (ghee or oil) with the flour into a crumbly pea like texture.The final dough shouldn’t feel too soft, so add water little by little.While frying the crackers, it’s extremely important to fry it in medium hot oil or else, it won’t turn out crispy.Allow the cracker to cool completely before storing in an airtight container.
Even though you can store these crackers for several weeks, these are best served fresh. So, make less in quantity and enjoy with tea or coffee! Before I jump into the recipe, I want to talk a little bit about these props that I used today. It’s from Ware Innovations and their collection of tableware is just gorgeous. Their vibrant shades and unique patterns instantly catch your eye. I was so excited on receiving these beauties. I have paired up with them to do a giveaway soon, so stay tuned!
More crunchy snack ideas:
Crispy Cabbage and Carrot Fritters
Dry Fruit Samosa
Garlic Chili Roasted Chickpeas
