Khasta Namak Para - Layered Nimki - Khasta Mathri namakpare Namkeen
We all love the taste of namakpare. Today we are making a new version of these namakpare .i.e. Layered or Lachha Nimki. This lachha nimki is prepare after giving numerous layers to the plain namakpare and is super tasty to eat. Layered nimki is very appealing to eat as well. Serve it as snack with morning or evening cup of tea and relish eating.
हिन्दी में पढिये : Khasta Namak Para - Layered Nimki - Khasta Mathri namakpare Namkeen
Ingredients for Khasta Mathri namakpare Namkeen
- Refined flour - 2 cup
- Salt - 1/2 tsp or as per taste
- Carom seeds - 1/2 tsp
- Oil - more than 1/4 cup
- Oil - to fry
How to make Layered Nimki
Knead the dough
Start with kneading dough for making layered sankhe. For this, take refined flour in a big mixing bowl and add salt, carom seeds and 1/4 cup oil (moen) to it. Mix everything really well. Now add water in small portion and knead stiff dough. For kneading this much quantity of flour we have used less than 1/2 cup of water. Cover and keep the dough aside for 15 to 20 minutes to set.
Prepare a dough ball and roll it out
After 20 minutes, dough is now set. Knead a little more to smooth. After this, divide the dough into four equal parts. Then, lift one dough ball and roll out giving it a round shape. Gently press down the dough balls giving it shape of peda. After this, to prepare the sheet, place the dough ball over a rolling board and roll out thinly into a square shaped sheet. Cover the rest dough balls.
Prepare layers from the sheet
Spread 1 tsp oil over the rolled sheet. Sprinkle some dry refined flour over this rolled sheet and spread evenly using a spoon. After this, fold the sheet. For this, fold the sheet from one side bringing it to the half. Now similarly fold from the other side as well. Again apply some oil over the rolled sheet and sprinkle some refined flour over it. Spread out evenly.
After this, fold it from one side bringing it to the half and likewise fold the second side as well. This way a thick layered sheet will be ready. Now again roll out this square sheet lengthwise (roll out this sheet little thick).
Again apply some oil over this rolled sheet, sprinkle some refined flour and fold again. This time make just three folds. Roll out lengthwise again.
Cut the Sankhe
For cutting the sankhe, make 1/2 to 3/4 cm thick long chunks on the sheet. You can keep the sankhe thick or thin as desired. Keep the sankhe chunks on a plate.
Fry the prepared Sankhe
For frying the sankhe, heat enough oil in a wok on low flame. Meanwhile, roll out the dough ball similarly and cut sankhe.
Check if the oil is heated sufficiently. For this, bring your hand over the wok and you'll feel the heat. We need medium hot oil for frying the sankhe. Keep the flame low-medium. Gently slide as many sankhe as possible in the wok at once. Flip the sides and continue frying until golden brown in color from all sides.
Drain out the fried sankhe on plate covered with absorbent paper. Hold the ladle on the side of the wok so that excess oil drains back into the oil. Likewise fry rest of the sankhe as well. It take 5 to 6 minutes for frying sankhe at once.
Crispy and crusty layered sankhe are ready. Let them cool down a little and then store them in an air tight container and relish eating for up to 2 months.
- Knead stiff dough. If the dough is soft then roll out using dry refined flour.
- Make sure that the oil is medium hot for frying the sankhe. Keep the flame low-medium.
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