Nimki or Parti Mathri is a famous Indian dry snack which can be made ahead and stored for almost a month in an air tight container. Here is a simple Nimki Recipe to make at home.
If you have ever travelled across North India, you might know that Nimki is one of the most popular snacks of that region. Nimki is also one of the types of Mathris that are shaped in a way that it becomes multilayered.
That is why they are named Parti adopted from the word ‘Parat’, which in Hindi means a multitude of layers. Crispy and crunchy, Nimki is perfect to nibble along with a hot cup of Adrak Wali Chai.
The best part about Parti Mathri is that they remain good for almost a month in an airtight container. You can prepare them in bulk and store them for a long time use. The secret behind making delicious Nimki is to make a really stiff dough and fry its stock on a very low heat ensuring the dough is cooked till inside.
How to make Nimki Recipe?
To make this crispy snack, ingredients like flour, oil, salt and ajwain are kneaded with water to make a stiff dough, for some added flavoring, we are adding chaat masala and ghee near the edges.
The dough is then rolled out and folded a couple of times to form triangles. Then the mathris are fried in oil until they turn golden brown. While frying this snack, it’s best to keep turning the mathri so that it fries evenly on all sides and gets a lovely crisp texture.
So the next time you’re planning to make a fried snack, try this delicious Indian special mathri instead of making the regular fries.
Nimki can be served along with tangy Hari Mirch Ka Achar and various chutneys to spice up the snack! I love relishing Parthi Mathri with my family after siestas.
Those mild flavours of Ajwain and Chaat Masala blended in Nimki Recipe really perk up our spirits. I am sure you would like munching this snack during family picnics or stay at home weekend.
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Parti Mathri or Nimki is a famous Indian dry snack which can be made ahead and stored for almost a month in an air tight container. Here is a simple Mathri Recipe to make at home.
- 3 cups Maida
- 1/4 cup Refined Oil
- 1 tsp Salt
- 1 tsp Ajwain
- 2 tbsp Ghee
- 2 tsp Chat Masala
- Oil for frying
Add maida, oil, salt and ajwain in a bowl.
Mix nicely till crumbly.
Add little water and knead to make a very stiff dough.
Cover the dough and keep aside for 30 minutes.
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 semi circle and fold once again to make a triangle.
Slightly press the open edges and prick the mathri with a fork.
Make all the mathri in the same manner.
Heat oil in a pan.
When the oil is slightly hot, add a few mathries and fry on low heat till golden brown.
Do not over crowd the mathries in the pan.
It will take around 12- 15 minutes for each batch to fry.
Keep turning the mathries while frying.
Remove the mathries in a plate and let them cool.
Once cooled, store in an air tight container for up to a month.
Serve with ginger tea or mango pickle.
Do check out more snack recipes here.
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