Sooji Ki Masala Nimki is a delicious tea time snack. It is a great replacement for store bought biscuits that are loaded with fat and refined flour. To my surprise this rava nimki did not absorb much oil while frying. I have been making Nimki / Namakpara / Mathri since ages. Mostly I use atta (wholewheat flour) or maida (plain flour) or a combination of both for making these healthy snacks. This time I have tried making nimki with suji (semolina / rava).
This Sooji Ki Masala Nimki (Rava Masala Namakpara) is quite crunchy, spicy and crispy. I have used a combination of spices to coat these namakparas, which takes them to next level in taste. Apart from enhancing the taste, this spice mix adds a little drama to the looks also. Thus making this simple namkeen (savory) dish very attractive and special. These crispy mathris / nimkis / namakparas / diamond namkeen can be stored for days together. Sooji Ki Masala Nimki (Rava Masala Namakpara) is a great option during festivals like Diwali and Holi.
This Nimki recipe is quite healthy as it is mainly made from Semolina / Suji / Sooji / Rava. Semolina is high in Protein and Fiber. It’s also high in Vitamins and Folate. Additionally, semolina is a good source of Iron and Magnesium. With so much of goodness packed in suji, these nimkis or mathris can be just hogged of without feeling guilty. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You can also try our other similar recipes like Mathri and Nimki.
Prep time: 10+ 20 minutes
Total time: 40 minutes
Ingredients for Rava Masala Namakpara
2 cups sooji / rava (semolina)
2 tablespoon besan (gram flour)
2 tablespoon atta (wheat flour)
2 tablespoon oil
1 tablespoon salt
1/2 teaspoon ajwain (carom seeds)
1/4 teaspoon haldi (turmeric) (optional)
1 cup water
Masala mix
1 teaspoon chaat masala
1 teaspoon kashmiri chilli powder
1/2 teaspoon jeera powder (cumin)
1/4 teaspoon garam masala (optional)
Salt to taste
Oil For fry
Directions for Sooji ki Masala Nimki
- Grind suji in a mixer jar to a powder like consistency. It should be a little coarser than rice flour or like chawal ka atta.
- Transfer in a big bowl, add besan, atta, ajwain, salt, oil and mix well.
- Now add water as required to make soft dough. I used little less than 1 cup.
- Cover the dough and rest for 20 minutes so that Sooji is well soaked.
- Knead the dough again for 2 to 3 minutes to get the perfect consistency and softness. Rest for 5 minutes.
- In the meantime mix all the masalas together to sprinkle on the namkeen after frying. Keep it aside.
- Divide the dough into two parts and make balls.
- Lightly grease the surface and rool a ball to 1/4 inch thickness or a little less.
- Now using a knife cut the rolled dough into diamond shape or cubes.
- Heat oil in a deep pan or kadhai and fry these Sooji pieces on medium to low heat. (keep the heat to medium when you add the pieces in oil and then reduce to low.) Fry till they become light golden brown in color.
- Sprinkle the masala as soon as you take the fried nimki out so that the masala sticks to the namkeen.
- Similarly make all the mathari’s.
- Store this in an airtight container.
