Nimki Recipe

Namak Para or Nimki is an all time favourite snack loved by almost everyone in the country. We Bengali’s usually make a lumpsum amount during the winters and store in a big jar to munch them on over the year. Nimki/Nimkee as we pronounce the Namak Para/Parey is a very appetizing snack, full of flavor and not very much oily. Interestingly this snack can be stored and carried to long distances and for travel.

Nimki recipe is very easy and one of the most simplest snack recipe , it is usually prepared during the festivals, especially Durga Pujo, Diwali and New Year’s time. The Bengali style Nimkee is typically the diamond shaped deep fried snacks. As the name goes Nimkee, it means salty or namkeen in Hindi. There are many other varieties of Nimki prepared by everyone, such as Masala Nimki, sweet and salty Nimki, etc.

These crispy and flaky Nimki are always the best to accompany for tea time snacks. The crunchy bites makes it to crave for more and surprisingly it can be consumed in loads as these snacks are stored for many days, it looses its lipid component of dietary fats and can be considered to control cholesterol as well. Therefore, worry not and munch on for more crispy, crunchy and flaky Nimki snacks everyday.

Head on to the full recipe of this savoury Nimkee with step by step instructions below. (I’ve missed on clicking a few pictures while the preparation was going on, hence few steps pictures are missing. Although the entire recipe with proper instructions are shared for your convenience)

Namak Parey | Nimki | Nimkee Recipe

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes (approx)

Recipe Type: Fryums

Course: Snacks

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Tips: Put hot melted ghee before making the dough. Fry in very hot oil keeping the heat on low to medium flame for a perfect crispy and flaky fries.

Ingredients:

1. Wheat flour- 3 cups
2. All purpose flour (maida)- 2 cups
3. Refined oil- half a cup
4. Ghee (clarified butter) - 2 tbsp
5. Sugar- 4 tsbp
6. Salt- 1 tsp
7. Nigella seeds- 2 tsp
8. Baking soda- 1 tsp

Method:

How to make ‘Nimkee Recipe’ with step by step instructions-

1. Take a large mixing bowl, sieve wheat flour and maida.
2. Add oil, melted ghee, sugar, salt, mix it well. Also add the nigella seeds(kalonji), baking soda, mix together
3. Gradually add warm water in little amount and make a dough with balanced amount of water in the flour. (The dough should not be soft, but firm.).
4. Knead into a thick dough. Cover with a cloth or lid and keep aside for 15 minutes.
5. Mix the dough again to get smooth texture.
6. Take a medium size portion of the dough and make a fist sized ball.
   
7. Dust some dry flour on the rolling board and roll out the dough like a chapatti.
8. Cut the chapatti into diamond shape using a knife or cutter. (can make shapes of your choice)
   
9. Heat oil in a thick round bottom pan, put the diamond shaped slices into hot oil.
   
10. Fry them until they turn slight golden in colour. (Keep the flame from medium to low heat)
11. Remove the fried slices from oil and place them on an absorbent paper.

Namak parey or Nimki snacks are ready. Serve them with hot tea or you can just munch it on any time. These Namak Parey can be stored for several days, make sure to cool them after frying and then store in an air tight container. Prepare these munchies for a yummy snacky treat. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2019. All Rights Reserved.

Gobi Manchurian

A bowlful of healthy and yummy Gobi Manchurian for an evening snack appetizer is always the best option to tackle your hunger pangs in a healthy way. Gobi Manchurian is probably one such delight that I always crave for in the winter season. Gobi/ Cauliflower is one of my favorite winter vegetable and I usually strive to prepare every kind of dishes with this humble veggie as it is found in plenty in the markets during this season. I love those fresh, perfectly closed florets and the goodness of cauliflower makes me feel so happy.

Gobi Manchurian is a popular Indo-chinese appetizer prepared using cauliflower, and other seasonings and sauces. It absolutely tastes delicious and so different from the other cauliflower dishes. The sizzling sweet, spicy and tangy flavor of the sauces makes it a stand out dish forever. An absolute favorite and a definite choice on menu of all the vegetarians and non-vegetarians too. While this Manchurian dish is mainly every vegetarian’s delight and serves as an excellent starter, I too preferably choose it being a hard core non-vegetarian. I simply enjoy Gobi Manchurian with chowmein, hakka noodles or fried rice.

Gobi Manchurian is my favourite and I often love to munch them anytime. Gobi or cauliflower are nutritious, rich in fibre and available in plenty during the winter season, not very much advisable to eat in plenty though as cauliflower causes gastrointestinal distress effecting in bloating and stomach upset . However, cauliflower can be eaten once boiled and cooked properly in limited portion only.

I personally like both dry and gravy Gobi Manchurian, hence I share a simple recipe of my version of the Dry Gobi Manchurian with everything that includes is absolutely vegan, except oil for frying and other spices which are used in little amount. The recipe for the dry version of Gobi Manchurian is similar to that of the gravy variation, however the amount of sauces combining it on the fried cauliflower depends upon the thickness of the gravy. The gravy must be rich and thick enough to coat the Manchurians properly giving it the perfect texture.

Head on to the full recipe with step by step pictures and instructions below:

Gobi Manchurian | Dry Gobi Manchurian

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes (approx)

Recipe Type: Deep fried veggie

Course: Appetizer

Cuisine: Indian/ Indo-Chinese

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Tips: Can add food colour while preparing the batter, however I’ve avoided using it, since I wanted to keep this recipe perfectly healthy without any added colours or preservatives. Deep fry in hot oil keeping the flame on medium for a perfect crispness.

Ingredients:

1. Cauliflower- 1 whole
2. Besan (gram flour)- half a cup
3. Maida (all purpose flour)- 1 cup
4. Corn flour- half a cup
5. Soya Sauce- 1 tsp
6. Red mirchi powder- 2 tsp
7. Turmeric powder- half tsp
8. Salt to taste
9. Oil for frying
10. Onion- 2
11. Tomato- 4
12. Green chili- 5
13. Garlic- 1 whole
14. Ginger- an inch
15. Spring Onion (Onion stalks/Scallion)- 4
16. Coriander leaves

Method:

How to make ‘Gobi Manchurian’ with step by step pictures and instructions-

1. Chop cauliflower as shown in the picture.
   
2. Also chop the other required vegetables.
   
   
3. Take a large mixing bowl, put besan, maida, half cup corn flour, red mirchi powder, and salt. Add water to make it a thick batter.
   
   
4. Put the cauliflower in the batter and mix it well.
   
5. Immediately fry the cauliflower in hot oil.
   
6. Fry the cauliflower to the perfect crisp and crunch from outside and soft from inside.
   
7. Keep the fried cauliflower aside.
   
8. Heat oil in a pan, put sliced onion, ginger garlic paste, green chili, salt and saute until golden brown.
   
9. Put the chopped tomatoes and fry for more 5 minutes.
   
10. Now put red mirchi powder, turmeric powder, soya sauce and saute again.
    
11. Take a bowl of water with corn flour mix well and put in the pan.
    
12. Add the fried cauliflower and chopped onion stalks just before 2 minutes of switching off the flame.
    

Gobi Manchurian is ready to be served hot for that perfect golden crispy appetizer. This is absolutely a tastier and healthier way to tackle with your hunger pangs and a perfect solution to treat yourself at home in a restaurant way. Prepare this version of the Gobi Manchurian and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2019. All Rights Reserved.