lachha namak para recipe | layered nimki recipe | layered namak paare

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

lachha namak para recipe | layered nimki recipe | layered namak paare with detailed photo and video recipe. an easy and simple crispy layered deep fried snack recipe made with maida or plain flour. it is basically an extended or advanced version of the popular namak paare with multi-layers for extra crunchy and crispy. it can be an ideal munching evening snack that also can be made and prepared for various festivals so that it can be served with a choice of sweets.
lachha namak para recipe


lachha namak para recipe | layered nimki recipe | layered namak paare with step by step photo and video recipe. snacks recipes are one of the sought after recipes from all age groups. particularly, during the festival seasons, it is perhaps one of the mush recipes which basically helps to balance the taste with different sweets. one such ideal deep fried snack recipe is the namak paare and this recipe is basic and improvised with multiple layers in it.

well, to be honest, i am not a huge fan of namak pare or nimki recipes. my favourite snacks are either chakli or crispy sev. basically, these are the types of snacks i was exposed to during my early days. i started to prepare north indian snacks like nimki or papdi after i started this blog. having said that, i always prepare these types of snacks for festivals when i plan to share them with friends and family members. moreover, if you are bored with the same chakli and sev variations then these layered nimki recipes can be an ideal alternative. these are not brittle and hard like chakli but just melt in your mouth. do try these and let me know what do you think?

layered nimki recipe

furthermore, some more important and critical tips, suggestions and variants to the lachha namak para recipe. firstly, the recipe is traditionally prepared with plain flour or maida so that it yields a crisp and flaky texture. but you may also prepare it with wheat flour too, but it may not yield the same crisp and flakiness. secondly, folding and layering can be achieved in various or different ways. i personally felt this way (shown in this video) as an easy one. but you may try and experiment as per your choice. lastly, the deep frying has to be done on low flame. i know it can be time-consuming, but to get a crisp and crunchy nimki, you need to be patient.


finally, i request you to check my other related snacks recipes collection with this post of lachha namak para recipe. it mainly includes my other related recipes like kaju chakli, popcorn in kadai – 3 ways, aloo puff, suji ki khandvi, potato toffee samosa, ulta vada pav, aate ka nasta, aloo laccha pakora, gobi pepper fry, potato murukku. further to these i would also like to mention my other related recipes categories like,

lachha namak para video recipe:

recipe card for lachha namak para recipe:

lachha namak para recipe

lachha namak para recipe | layered nimki recipe | layered namak paare

HEBBARS KITCHEN
easy lachha namak para recipe | layered nimki recipe | layered namak paare
5 from 16 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Indian
Servings 1 box
Calories 1375 kcal


Ingredients
 

  • 3 cup maida
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ¼ tsp pepper powder
  • 2 tbsp kasuri methi
  • pinch hing
  • ¾ tsp salt
  • 2 tbsp hot oil
  • water (for kneading)
  • oil (for frying)

Instructions
 

  • firstly, in a large bowl take 3 cup maida.
  • add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp pepper powder, 2 tbsp kasuri methi, pinch hing and ¾ tsp salt. mix well.
  • now add 2 tbsp hot oil and mix well.
  • crumble and mix making sure the flour is moist.
  • add water, as required and start to knead the dough.
  • knead to a smooth and tight dough.
  • now pinch a ball sized dough and dust with maida.
  • roll to thin thickness.
  • brush with oil and then dust with maida.
  • fold on sides and again brush with oil followed by dusting with maida.
  • fold again and roll slightly.
  • fold again to have good layers. make sure to brush with oil and dust with maida in every layer.
  • cut into thick strips using a sharp knife.
  • drop into hot oil, keeping the flame on low.
  • fry on low flame until the nimki turns crispy and golden brown.
  • drain off to remove excess oil.
  • finally, enjoy crispy lachha namak para for a month when stored in an airtight container.

Nutrition

Calories: 1375kcalCarbohydrates: 288gProtein: 39gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1768mgPotassium: 444mgFiber: 11gSugar: 1gVitamin A: 505IUVitamin C: 1mgCalcium: 62mgIron: 18mg


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how to make layered nimki with step by step photo:

  1. firstly, in a large bowl take 3 cup maida.
  2. add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp pepper powder, 2 tbsp kasuri methi, pinch hing and ¾ tsp salt. mix well.
  3. now add 2 tbsp hot oil and mix well.
  4. crumble and mix making sure the flour is moist.
  5. add water, as required and start to knead the dough.
  6. knead to a smooth and tight dough.
  7. now pinch a ball sized dough and dust with maida.

  8. roll to thin thickness.
  9. brush with oil and then dust with maida.
  10. fold on sides and again brush with oil followed by dusting with maida.
  11. fold again and roll slightly.
  12. fold again to have good layers. make sure to brush with oil and dust with maida in every layer.
  13. cut into thick strips using a sharp knife.
  14. drop into hot oil, keeping the flame on low.
  15. fry on low flame until the nimki turns crispy and golden brown.
  16. drain off to remove excess oil.
  17. finally, enjoy crispy lachha namak para for a month when stored in an airtight container.
    layered nimki recipe

notes:

  • firstly, make sure to fry on low flame else the namak para will not turn crispy from inside.
  • also, maida can be replaced with wheat flour as a healthy alternative.
  • additionally, if the dough is soft then matri will not turn crispy and absorb oil while frying. so make sure to knead to a smooth and tight dough.
  • finally, lachha namak para recipe tastes great when prepared crispy.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)