Gluten free Namak Paare or Nimki recipe- glutenfreeindian.com
Every Indian has grown up eating Namak Paare at home. Every home has a different way of creating the shapes but they almost taste the same. This year when the monsoon finally hit Delhi i suddenly had this urge to eat Nimki with hot chai. It was around 8PM yesterday when i decided to give it a try, i made different flour variations and finally cracked the one that tasted the best. This is almost the nimki that all of us are used to eating, the texture might be a bit different because i couldn’t use the all purpose flour (maida) but the taste is bang on. Tastes fantastic! I know i shouldn’t be saying this for something that i created but i am very happy with the results. The reason why i didn’t use #glutenfree maida is because i find the GF maida to be extremely starchy, the starchiness takes over the other flavours and i don’t like that atall, so i decided to use GF chapati flour instead and it has worked beautifully in this recipe.
Prep Time: 15 mins
Cooking time: 10 mins
GF chapati flour: 2 cups
Olive oil: 4-5 tablespoon
Salt: to taste
Ajwain seeds (Carom seeds): 2 tsp
Kalaungi seeds: 2 tsp
Olive oil/veg oil for frying
Water: 1/2 or more cup water (this may vary according to your flour)
Baking soda: 1/4 tsp
NOTE: MAKE SURE THE DOUGH IS STIFF, IF YOU MAKE SOFT DOUGH THE NIMKI WILL NOT BE CRISPY.
Use Xanthum gum if the flour is not coming together properly (optional ingredient)
- Mix flour, salt, ajwain, kalaungi, oil, baking soda and water together.
- make sure you knead properly. Spend time with the dough, mix until the dough comes together properly.
- The dough should be smooth but a bit stiff. The dough can’t be soft.
- Now divide the dough into 5 parts.
- Roll each part into a flat, almost paratha like shape and thickness.
- The edges may be uneven, so i used a big round shaped plate, put the plate on the round dough and cut off the extra uneven edges to give the edge a nice round even shape.
- Now that you have a nice flat round dough, you can start the cutting process.
- Make thin horizontal lines all over the round dough with a knife.
- After you have made the horizontal lines, make vertical lines with the knife. This will cut the dough into small rectangular shaped pieces.
- Heat the oil for deep frying.
- When the oil is hot, dunk in some pieces of these nimki.
- Fry on low to medium heat till the nimkis turn brown. Since GF flour is denser it will take more time than regular maida nimki to cook.
- Stir regularly to avoid the nimkis from getting burnt.
- When they have turned brown, take the nimki out and leave them on a the kitchen towel.
- Enjoy the nimki with hot tea.
- You can store the nimki in an airtight container.