Preparation time
- Total: Approximately 45 minutes
- Preparation: 0 minutes
- Cooking: 45 minutes
Ingredients
- 2 cups All Purpose Flour (Maida)
- 1 teaspoon Salt
- 1/4 cup Ghee - or oil
- 1 teaspoon Ajwain (Carom seeds)
- 2 tablespoons Ghee
- 2 tablespoons Chaat Masala Powder
- Sunflower Oil - for deep frying
Instructions
- To begin making the Nimki (Mathri) recipe, we will first make the dough for the Nimki
- In a large mixing bowl, add all purpose flour, oil or ghee, salt and ajwain
- Combine the flour well into the ghee until you get a crumbly mixture
- Add little water at a time and knead to make a very stiff nimki dough
- Cover the dough and keep aside for 30 minutes
- After 30 minutes of resting, divide the dough into 20 equal balls
- Roll each ball into a 4 inch disc
- Apply little ghee on the disc and sprinkle some chaat masala
- Fold the disc to make a semi circle, apply little ghee on the semicircle and fold once again to make a triangle
- Prick the Nimki (Mathri) with a fork on both sides, so they that they don’t open and fluff up while deep frying them
- Make the remaining portions of the mathri in the same manner
- Heat oil for deep frying
- When the oil is slightly hot, add a few Nimki (Mathri) at a time and fry on low heat until golden brown and crisp
- Do make sure to fry on low to medium heat, else the Nimki will feel raw from the inside and crisp from the outside
- Keep turning the Nimki (Mathri) while frying
- Once done, drain the excess oil and place them on paper towels and allow them to cool
- Once cooled, store the Nimki (Mathri) in an airtight container for up to a month
- Serve the Parti Mathri or Nimki with ginger tea or mango pickle as a tea time snack or make it for the festival like Diwali, Holi or any other special occasion
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- North Indian Recipes
- Snack
- Vegetarian