Saankhe/Namkeen Pare

Crisp, mildly flavoured and addictive. I end up eating so many while making these. I grew up calling these Nimkee. A regular snack that was always available (was it? or is it just my imagination?) Anyway, I do remember having these a lot. While my mother made these thinner and a little harder, mine are bulkier and crisper.

This is somewhat similar to the Mathri but slightly easier. In fact, this one never goes wrong and is ready faster.

Initial attempts at making Saankhe, or nimkee, had not been so successful. I did follow the recipe but then . . . maybe fumbled up somewhere.

Anyway, I ended up doing trial and error and finally understood the exact measurements. Now there is a standard I follow and every time the result is perfect. Good job, I tell myself and then I go ‘munch, munch.’

‘Stop it Pooja! You cannot have so much!,’ but again the hands reach for the freshly fried snack.

Basics about the recipe

The one thing that I absolutely remembered was the method to understand the correct flour and ghee proportion. Additions and subtractions helped me arrive to the standard measurement but I do make it a point to do the crumble test.

Crumble test: The measurement is 2 tablespoons of ghee for every cup of flour (maida). Mix it well to get a breadcrumb like texture. Then take a handful of the flour and make tight fist. When you open your fist the flour should retain its shape. Using your thumb, apply gentle pressure on this flour ball kind of thing. It should gently fall apart. When you notice this, your flour is ready to be kneaded for the saankhe. Watch me test it here.

Baking powder: Another change I made was the addition of baking powder. This gives a crisper result. Just the kind to bite into it and then melt away in your mouth – forcing you to reach for the next and the next and the next.

Kneading: This does not need too much kneading. Add the water, normal room temperature water. Knead it enough to bring together all the flour, salt, carrom (ajwain), baking powder and ghee. It is just fine to see the cracks in the dough. These creates layers and adds to the crispy, crunchy texture.

Giving shape: Take a portion of the dough and roll it using a rolling pin. The rolled out dough should be approximately 0.5 cm (half a centimetre) high. Now using a sharp knife, cut it into thin strips. Turn the rolling board and cut across the strips to make one inch sized ‘fingers.’

Saankhe/Namkeen Pare

Recipe by poojakaushalCourse: SnacksCuisine: IndianDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Ingredients

• Maida (all-purpose flour) – 2 cups

• Baking powder – ½ tsp

• Salt – to taste

• Ghee – 4 tbsp

• Carrom seeds – 1 tbsp

• Oil for deep frying

• Water for kneading

Directions

• In a large mixing bowl, sieve the maida, salt and baking powder together.
• Add the carrom seeds and mix.
• Add the ghee and mix thoroughly. When mixed well the flour will resemble breadcrumbs.
• Add water to the flour and knead into a soft dough. The dough need not be very smooth after kneading.
• Add oil to a wok/kadai and place on flame to heat.
• Divide the dough into four equal portions.
• Roll out one portion into a circle of 0.5mm width.
• Using a knife or roller cutter, cut the rolled dough into 1-inch fingers, ‘saankh’.
• When the oil is hot, add one ‘saankh’ to test. If the saankh sizzles the oil is ready.
• Add the cut saankh to the oil and fry on medium flame. Depending upon the oil, add only so much that it is easy to stir all the pieces.
• Stirring occasionally for even cooking, fry until the saankhe are golden brown.
• Drain on an absorbent towel.
• Repeat the same with the remaining dough.
• Store in an airtight container. It stays best for 10-15 days, if it lasts that long.