These Parti Mathri or Nimkis are very crispy, flaky, and savory Tea time snacks. They are very popular in North India and are made during festivals and occasions. If you’re looking out to make some last-minute delicious crispies to serve your guests, give this a try. Its easy and kids will love it too.
Here is wishing everyone a very Happy Diwali and a prosperous new year. May this new year be lucky and good for all you wonderful souls out there.
Recipe of Parti Mathri / Nimki
Ingredients:
2 cups all-purpose flour
¼ cup of Refined oil
1 tsp Salt
1 tsp Ajwain / Carom seeds
2 tbsp Ghee
2 tsp Chaat masala
Oil for frying
Method:
1. Add all-purpose flour, oil, salt and ajwain in a bowl. Mix nicely till crumbly.
2. Add little water and knead to make a very stiff dough. Cover the dough and keep aside for 30 minutes.
3. 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.
4. Fold the disc to make a semi-circle. Apply little ghee on the semi-circle and fold once again to make a triangle.
5. Slightly press the open edges and prick the Mathri with a fork. Make all the Mathri in the same manner.
6. Heat oil in a pan. When the oil is slightly hot, add a few Mathri and fry on low heat till golden brown.
7. Do not overcrowd the Mathri in the pan. It will take around 12- 15 minutes for each batch to fry.
8. Keep turning the Mathri while frying. Remove the Mathri on a plate and let them cool.
9. Once cooled, store in an airtight container for up to a month. Serve with ginger tea and mango pickle.
Recipe of Parti Mathri / Nimki
Ingredients
- 2 cups all-purpose flour
- ¼ cup of Refined oil
- 1 tsp Salt
- 1 tsp Ajwain / Carom seeds
- 2 tbsp Ghee
- 2 tsp Chaat masala
- Oil for frying
Instructions
- Add all-purpose flour, 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 Mathri and fry on low heat till golden brown.
- Do not overcrowd the Mathri in the pan. It will take around 12- 15 minutes for each batch to fry.
- Keep turning the Mathri while frying. Remove the Mathri in a plate and let them cool.
- Once cooled, store in an airtight container for up to a month. Serve with ginger tea and mango pickle.
Nutrition
