Homemade Mix Nimko

Ingredients

  • Safed Chany (White chickpeas): ½ cup [add ½ tsp of red food colour and soak for 10-12 hours, after that wash and dry them completely]
  • Safed Chany (White chickpeas): ½ cup [add ½ tsp of green food colour and soak for 10-12 hours, after that wash and dry them completely]
  • Chany ki Daal (Split bengal gram): ½ cup [soaked for 10-12 hours, after that wash and dry them completely]
  • Sabut masoor daal (Whole black lentil gram): ¾ cup [soaked for 10-12 hours, after that wash and dry it completely]

Method

Step 1: Fry Red Chany (Chickpeas) in hot oil at medium to low flame. Mix and cook till all bubbles disappear and set aside. You can also cover them with a lid if the oil starts to splash.

Step 2: Fry Green Chany (Chickpeas) in hot oil at medium to low flame. Mix and cook till all bubbles disappear and set aside.

Step 3: Fry Chany ki daal (Split bengal gram) in hot oil at medium to low flame. Mix and cook till all bubbles disappear and set aside.

Step 4: Fry Sabut Masoor daal (Whole black lentil gram) at medium to low flame. Fry till all the bubbles disappear.

Gathia Preparation

Ingredients

  • Baisan (Gram flour): 2 cups
  • Namak (Salt): ½ tsp
  • Pissi laal mirchen (Red chilli powder): 1 tsp
  • Ajwain (Carom seeds): 2 pinches
  • Haldi (Turmeric powder): ¼ tsp
  • Metha soda (Baking soda): ½ tsp
  • Hot Oil/Ghee: 4 tbs
  • Pani (Water): as required

Method

Step 1: Sieve the Baisan (Gram flour). Add Baisan (Gram flour), Namak (Salt), Pissi laal mirchen (Red chilli powder), Haldi (Turmeric powder), Ajwain (Carom seeds), Metha soda (Baking soda), hot Oil/Ghee in a bowl and mix. Gradually add water and make a smooth paste. Leave for 15 minutes.

If you use a piping bag or empty oil pack, the paste must be smooth [not thick]. If using a nimko maker, the paste must be thick. In both cases grease whatever you are using.

Step2: Make Gathia in hot Oil and fry it at medium-low flame till golden. Flip the sides to cook the other side and set aside.

Sev and Papar presentation

Ingredients

  • Baisan (Gram flour): 2 cups
  • Namak (Salt): ½ tsp
  • Pissi laal mirchen (Red chilli powder): 1 tsp
  • Haldi (Turmeric powder): ¼ tsp
  • Ajwain (Carom seeds): 2 pinches
  • Oil/Ghee: 2 tbs
  • Pani (Water): as required

Method

Step 1: Sieve the Baisan (Gram flour). Add Baisan (Gram flour), Namak (Salt), Pissi laal mirchen (Red chilli powder), Haldi (Turmeric powder), Ajwain (Carom seeds), Oil/Ghee in a bowl and mix. Gradually add water and make a smooth or thick paste depending on whether you use a nimko maker or a piping bag.

Step 2: Use Half of mixture to make sev. Fry at medium to low flame till golden. Flip the sides to cook the other side.

Step 3: Use remaining half of mixture to prepare Papar. Fry at medium to low flame till golden. Flip the sides to cook the other side.

Masala preparation

Ingredients

  • Namak (Salt): 1-1½ tsp
  • Pissi laal mirchen (Red chilli powder): 1-1½ tsp
  • Zeera (Cumin) powder: 1 tsp
  • Kala namak (Black salt): ½ tsp
  • Tatri (Citric acid): ½-¾ tsp

Method

Step 1: Make fine powder of Namak (Salt), Pissi laal mirchen (Red chilli powder), Zeera (Cumin) powder, Kala namak (Black salt), Tatri (Citric acid) in mortar and pestle.

Mixing

Step 1: Add fried Red Chany, fried Green Chany, fried Chany ki Daal, fried Sabut masoor daal, Gathia, Sev, Papar, and Mongphali (Peanuts) – ½ in a bowl and slightly press with hands.

Step 2: Add nimko masala and mix well.

Instead of making Nimko Masala you can use 3-4 tsp of Chat masala.