Authentic Nimki (Mathri) Recipe – The Perfect Evening Tea Time Snack
Introduction:
Nimki, also known as Mathri in many parts of India, is a crispy, crunchy, and flavorful snack that pairs beautifully with a cup of ginger tea or a tangy mango pickle. This North Indian treat, traditionally served during festivals like Diwali and Holi, is also a favorite for casual evening snacks. Its light, crispy texture and the touch of aromatic spices make it a delightful accompaniment to any tea party or festive gathering.
Our Authentic Nimki Recipe offers a straightforward method of preparing this delicious snack at home. Using simple ingredients like all-purpose flour (maida), ghee, ajwain (carom seeds), and a touch of chaat masala, this recipe promises an irresistible crunch and flavor. Whether you are preparing it for a special occasion or a simple evening snack, this Nimki will definitely add a touch of warmth to your tea-time experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Salt | 1 teaspoon |
| Ghee (or oil) | 1/4 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Ghee (for folding and brushing) | 2 tablespoons |
| Chaat Masala Powder | 2 tablespoons |
| Sunflower Oil (for deep frying) | As required |
Nutritional Information (Per Serving, approx.):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Protein | 3 g |
| Carbohydrates | 28 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sodium | 200 mg |
Preparation Time: 0 minutes
Cooking Time: 45 minutes
Total Time: 45 minutes
Servings: 4 servings
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Instructions:
Step 1: Prepare the Dough
-
Mix the Dry Ingredients:
In a large mixing bowl, combine 2 cups of all-purpose flour (maida) with 1 teaspoon of salt and 1 teaspoon of ajwain (carom seeds). Ajwain adds a hint of spice and helps in digestion, making the Nimki even more flavorful. -
Add Ghee and Oil:
Now, add 1/4 cup of ghee (or oil) to the flour mixture. Rub the ghee into the flour using your fingertips until you achieve a crumbly texture, similar to breadcrumbs. This step is crucial to get the crispy, flaky texture that makes Nimki so special. -
Knead the Dough:
Gradually add water, little by little, and knead the mixture into a stiff dough. The dough should be firm and tight, not soft like regular chapati dough. This stiffness ensures that your Nimki turns out crunchy after frying. -
Rest the Dough:
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This resting period allows the dough to relax and makes it easier to roll out the discs for shaping.
Step 2: Shape the Nimki
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Divide the Dough:
After 30 minutes of resting, divide the dough into 20 equal portions. Roll each portion into a smooth ball, ensuring they are all uniform in size. -
Roll Into Discs:
Take each dough ball and roll it into a 4-inch disc using a rolling pin. Be gentle while rolling to ensure the disc is even. -
Apply Ghee and Chaat Masala:
Once you have your disc, apply a small amount of ghee over the surface. Sprinkle 2 tablespoons of chaat masala powder on top of the ghee. The chaat masala adds a tangy and savory flavor that gives the Nimki its signature taste. -
Fold Into Triangles:
Now, fold the disc in half to form a semi-circle. Apply a little more ghee on the edges and fold it once more to form a triangle shape. The multiple layers created by folding help achieve the crispiness that we all love. -
Prick the Nimki:
Using a fork, prick the triangle-shaped Nimki on both sides. This step is crucial as it prevents the Nimki from puffing up or opening up during frying. -
Repeat for Remaining Portions:
Repeat the same process with the remaining dough portions, ensuring each Nimki is perfectly shaped and pricked with a fork.
Step 3: Fry the Nimki
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Heat the Oil:
Heat enough sunflower oil in a deep frying pan or kadai to submerge the Nimki. The oil should be heated on low to medium heat. If the oil is too hot, the Nimki will brown quickly on the outside but remain raw on the inside. -
Fry the Nimki:
Gently slide in a few Nimki at a time into the hot oil. Do not overcrowd the pan, as it can cause the temperature to drop, affecting the crispness of the Nimki. Fry the Nimki, turning them occasionally, until they turn golden brown and become crisp. This should take about 6-8 minutes. -
Drain Excess Oil:
Once the Nimki are golden and crispy, use a slotted spoon to remove them from the oil and place them on a paper towel to drain the excess oil. -
Cool the Nimki:
Allow the Nimki to cool completely on a wire rack or paper towels. This cooling process ensures they stay crisp and crunchy.
Step 4: Storage and Serving
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Store Properly:
Once completely cooled, transfer the Nimki to an airtight container. They can be stored at room temperature for up to a month. -
Serve:
Serve these delightful Nimki as a tea-time snack with a hot cup of ginger tea, masala chai, or even some sweet mango pickle on the side. The tangy, spicy crunch makes it the perfect accompaniment for any casual gathering or festive occasion like Diwali or Holi.
Pro Tip: You can also experiment with different flavors by adding spices like black pepper, cumin powder, or even a pinch of red chili powder to the dough for extra zing!
Conclusion:
The Authentic Nimki Recipe is not just a simple snack—it’s a journey into the heart of North Indian cuisine, capturing the essence of flavors and textures that have been cherished for generations. Whether you’re preparing it for a festive occasion or simply to enjoy with your evening tea, this crunchy delight is sure to become a favorite in your household. So, roll up your sleeves, gather the ingredients, and indulge in the crispy magic of Nimki—perfect for every tea-time snack craving!
Enjoy your homemade Nimki (Mathri), and don’t forget to share the joy with family and friends!
