Gluten free recipe

Gluten free Namak Paare or Nimki recipe

Gluten free Namak Paare or Nimki recipe

Gluten free Namak Paare or Nimki recipe –

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 8 PM 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 that I find the GF maida to be extremely starchy, the starchiness takes over the other flavors and i don’t like that at all, 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

 

Ingredients:

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)

METHOD:

  1. Mix flour, salt, ajwain, kalaungi, oil, baking soda, and water together.
  2. make sure you knead properly. Spend time with the dough, mix until the dough comes together properly.
  3. The dough should be smooth but a bit stiff. The dough can’t be soft.
  4. Now divide the dough into 5 parts.
  5. Roll each part into a flat, almost paratha like shape and thickness.
  6. 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.
  7. Now that you have a nice flat round dough, you can start the cutting process.
  8. Make thin horizontal lines all over the round dough with a knife.
  9. After you have made the horizontal lines, make vertical lines with the knife. This will cut the dough into small rectangular-shaped pieces.
  10. Heat the oil for deep frying.
  11. When the oil is hot, dunk in some pieces of these nimki.
  12. 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.
  13. Stir regularly to avoid the nimkis from getting burnt.
  14. When they have turned brown, take the nimki out and leave them on a kitchen towel.
  15. Enjoy the nimki with hot tea.
  16. You can store the nimki in an airtight container.

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