Saturday, November 14, 2020

Multigrain Jeera Kali Mirch Namakparey/Nemki and Happy Diwali


Greetings for a very Happy Diwali.

May festival of light brings loads of happiness and peace to you and your family.

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


  • 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.
Recipe Mentioned 

Enjoy Deepawali with your friends and family.

Happy Diwali everyone. Have a good one.