Layered Namak Para - Layered Nimki
-#GA4 #WEEK12Layered namakpara or lachha Nimki. This lachha nimki is prepare after giving numerous layers to the plain namak pare and is 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.
Crispy and crunchy, layered Namak Pare or Namak Para is a great snack to enjoy with a cup of hot ginger tea. They are a staple during the Diwali and Holi festivities. Make these at home using this easy recipe
Recipe by #safina kitchen #safina khan
Layered Namak Para - Layered Nimki
-#GA4 #WEEK12Layered namakpara or lachha Nimki. This lachha nimki is prepare after giving numerous layers to the plain namak pare and is 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.
Crispy and crunchy, layered Namak Pare or Namak Para is a great snack to enjoy with a cup of hot ginger tea. They are a staple during the Diwali and Holi festivities. Make these at home using this easy recipe
Recipe by #safina kitchen #safina khan
Cooking Instructions
- 1
Take Maida in a mixing bowl and add salt, carom seeds, fennel seed and 1/4 cup oil (moen) to it. Mix everything well
- 2
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 10 to 15 minutes to set.
- 3
After 15 minutes, dough is now set. Knead a little more to smooth
- 4
After this, divide the dough into five equal parts.
- 5
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.
- 6
Spread 1 tsp oil over the rolled sheet. Sprinkle some dry maida 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 maida flour over it. Spread out evenly.
- 7
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).
- 8
Again apply some oil over this rolled sheet, sprinkle some maida flour and fold again. This time make just three folds. Roll out lengthwise again.
- 9
For cutting the Layred namakpara, make 1/2 to 3/4 cm thick long chunks on the sheet. You can keep the layred namakpara thick or thin as desired. Keep the namakpara on a plate.
- 10
For frying the namakpara, heat enough oil in a wok on low flame. Meanwhile, roll out the dough ball similarly and cut layred namakpara.
- 11
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 layred namakpara. Keep the flame low-medium. Gently slide as many namakpara as possible in the wok at once. Flip the sides and continue frying until golden brown in color from all sides.
- 12
Drain out the fried layred namakpara 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 layred namakpara as well. It take 5 to 6 minutes for frying namakpara at once.
- 13
Crispy and crusty layered namakpara are ready. Let them cool down a little and then store them in an air tight container and relish eating for up to 1 months.
- 14
Pl see the video on toutube #safinakitchen #safina kitchenhttps://www.youtube.com/c/safinakitchen?sub_confirmation =1
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