Nimki Mathri Recipe

Wash Moong Dal 4-5 times with clean water and soak it in water for 2-2.5 hours.

After soaking, throw away all the water from Moong Dal and grind it into a fine paste using a blender or food processor.

Add 1.5 cups of water to the grinder while grinding Moong Dal.

Grind until Moong Dal is very fine and smooth.

Now add salt, carom seeds, Mangrela (Kalonji), black pepper powder, and turmeric powder to the ground Moong Dal paste.

Add 1.5 cups of Ghee to the mixture and mix well.

Now, take 2.5-3 cups of wheat flour in a separate bowl and add it to the Moong Dal paste.

Mix the wheat flour with the Moong Dal paste using your hands until everything is well combined.

Add 1-2 cups of water as needed to make the dough soft but not too sticky.

Knead the dough for about 10 minutes until it becomes smooth and pliable.

Now, take a small portion of the dough and roll it out into a thin sheet using a rolling pin or your hands.

Apply sata (a mixture made from Ghee, flour, and water) to the rolled-out dough, spreading it evenly on both sides.

Fold the dough in half lengthwise, applying gentle pressure to seal the edges.

Repeat this process with the remaining dough portions.

Cut the folded dough into desired shapes, such as squares or rectangles.

Heat oil in a deep frying pan over medium heat and fry the Namkeen until golden brown and crispy.

Drain the fried Namkeen on paper towels and let it cool completely before storing it in an airtight container.