Greetings for a
very Happy Diwali.
I often think
festivals brings out much positivity among us, as we gather around and mingle
with family more and spend quality time. We share generously and reach out to
friends and family members, whom we haven’t met or talked for a while now. This
pandemic is turning out more challenging for each of us, as we slowly try to
adjust and live our ‘new normal’. That doesn’t take away the spirit of
festivity within us. We are home bound, restricted but not lacking the festive spirits.
We lighted 14 prodeep/Diyas yesterday to celebrate' Choto Deepawali' and today
also we lighted candles. And festivals without some ‘pet puja’ is incomplete as
well. Here is our platter for this Deepawali.
I have made Kaju
katli and Balushahi and these multi grain Kali mirch jeerey wale namakparey in
Hindi or nemki in Bengali and these are delicious. We always make some savoury snacks for Deepawali.
These multi grain nemki were crunchy and bustling with flavours. I have added
freshly grounded cumin seeds and whole black pepper to give a nice kick and flavor.
Now to the recipe
Jeera Kali Mirch Multigrain Namak parey/Nemki
Recipe
requirements
- 2 and half cups of multi grains flour
- 3 tsp of cumin seeds
- 10-15 whole black pepper
- 1 tsp of red chilly flakes
- 1 tsp of sonth (ginger powder)
- 2 Pinches of hing (asafetida)
- 1 tsp of salt
- 3-4 tbs of cooking oil
- ¼ tsp of baking soda
For deep frying
namkin/namakparey
- 2 cups of cooking oil
Method
- Take a big mixing bowl. Add all the multi grain flour.
- Dry roast 2 tsp of cumin seeds and whole black pepper for about 2-3 mints. In a mortar and pestle, dry grind, toasted cumin seeds and whole black pepper.
- Now add all the spices in the mixing bowl with multi grain flour. Cumin and whole black pepper coarse powder, rest of cumin seeds, ginger powder, red chilly flakes, hing, baking soda and salt.
- Mix all well. Now add in 3tbs of cooking oil. Knead the dough with water. Just enough to hold it together. Cover it and leave it to rest for about 2-3 hrs.
- Now divide the dough in equal portions.
- Meanwhile, heat up a fry pan, add cooking oil. Let it heat up properly.
- Take one portion and roll into big round just like chapati.
- Cut them into diamond shapes out of them and fry the namakparey in hot oil. Take out and drain over a kitchen towel.
- Store in air tight container and it stays fresh for about 4-5 days.
Happy Diwali everyone.
Have a good one.
