Khasta Nimki - 200 GM

Country of origin

India

Brand

Ayas Agro Farmers Producer Company Limited

Net Quantity

200 gram

Product Dimensions

18L x 11W x 18H cm

Manufacturer or packer name

Ayas Agro Farmers Producer Company Limited

About Product

Khasta Nimki: A Savory Indian Delicacy

Khasta Nimki (pronounced "Khas-ta Nim-kee"), often simply called Nimki, is a quintessential Indian savory snack, beloved for its distinctive crispy and flaky texture. The word "khasta" in Hindi directly translates to "flaky" or "crisp," perfectly describing the hallmark characteristic of this treat. It's also widely known as Namak Pare in various parts of India, particularly in the North, with "namak" meaning salt and "pare" referring to the cut pieces.

Appearance:

Khasta Nimki typically comes in small, bite-sized pieces, most commonly cut into diamond shapes, though squares, rectangles, or even more intricate patterns can be found. Their color ranges from a pale golden to a rich, deep golden brown, depending on the extent of frying. They often have a slightly rustic, irregular surface due to the dough's flakiness and the presence of visible spices like ajwain (carom seeds).

Texture:

This is where Khasta Nimki truly shines. It boasts an incredibly crispy, brittle, and profoundly flaky texture. When you break a piece, it shatters cleanly, revealing delicate layers within, much like a well-made puff pastry, though denser. It has a satisfying "crunch" followed by a melt-in-your-mouth lightness, a testament to the fat incorporated into the dough and the slow frying process. It is not soft, chewy, or hard; its crispness is its defining feature.

Flavor Profile:

The primary flavor of Khasta Nimki is savory and mildly salty. The addition of ajwain (carom seeds) is crucial, imparting a unique, slightly pungent, and aromatic taste that is both warm and earthy. Often, kalonji (nigella seeds) are also added, contributing a subtle onion-like, slightly bitter nuance. Some variations might include a hint of black pepper for a gentle spice kick. The overall taste is comforting and familiar, making it an excellent accompaniment to hot beverages.

Culinary Role:

Khasta Nimki is predominantly enjoyed as a tea-time snack across India. It's a popular accompaniment to chai, providing a perfect contrast to the sweet, milky tea. It's also a common item in snack platters during festivals, gatherings, and celebrations. Its long shelf life, when stored properly, makes it an ideal travel snack or a quick bite to stave off hunger between meals.

Preparation:

The magic of Khasta Nimki lies in its preparation. The dough is made from all-purpose flour (maida) with a generous amount of fat (ghee or oil), which is rubbed into the flour to create the "khasta" texture (a process called "moyam"). This stiff dough is then rolled thinly, often folded multiple times to create layers, cut into shapes, and then slow-fried in oil over low to medium heat. This slow frying is paramount to achieving the desired crispness and preventing the nimki from becoming soft or oily.

In essence, Khasta Nimki is more than just a snack; it's a nostalgic taste of home for many, a simple yet profoundly satisfying treat that embodies the rich tradition of Indian savory delights.

Product details

Country of origin	India
Shelf Life	Refer To Label
Brand	Ayas Agro Farmers Producer Company Limited
Net Quantity	200 gram
Additive info	When making Khasta Nimki at home using traditional methods, you generally won't be adding any artificial additives. The ingredients are simple: flour, fat (ghee or oil), water, salt, ajwain, and kalonji. However, if you're looking at commercially produced or packaged Khasta Nimki, manufacturers might use certain additives to maintain shelf life, enhance texture, or for other processing reasons. Here are some common categories of additives that could potentially be found in packaged fried snacks like Khasta Nimki: 1. Antioxidants: To prevent the oil from going rancid (oxidizing), which can affect the taste and shelf life of a fried product. * Examples: BHA (Butylated Hydroxyanisole), BHT (Butylated Hydroxytoluene), TBHQ (Tertiary Butylhydroquinone). Natural antioxidants like Vitamin E (tocopherols) can also be used. 2. Preservatives: While deep-frying itself acts as a form of preservation by removing moisture, some manufacturers might add preservatives to further extend shelf life, especially if the product is packed in a way that allows some moisture re-absorption. * Examples: Calcium propionate (less common in savory snacks, more in bread), sorbates (e.g., calcium sorbate), benzoates. However, many "no preservatives" claims are seen for traditional snacks. 3. Anti-caking Agents: These are typically found in powdered ingredients (like flour mixes or spice blends) to prevent them from clumping. While the main flour for nimki usually doesn't need it, if a specialized "nimki mix" or certain spice blends are used, these could be present. * Examples: Silicon dioxide (silica), calcium silicate, magnesium carbonate. 4. Emulsifiers & Stabilizers: These might be used to improve dough consistency, fat distribution, or to ensure a uniform product, particularly in large-scale industrial production. * Examples: Mono- and diglycerides of fatty acids, various modified starches. Some modified starches are used to improve crispness and expansion in fried snacks. 5. Acidity Regulators: Used to control the pH, which can affect dough properties or shelf life. Less common in plain nimki. 6. Flour Treatment Agents: In large-scale baking, agents like ascorbic acid (Vitamin C) might be used to improve gluten strength in flour, though this is more typical for bread. 7. Artificial Colors: While traditional Khasta Nimki gets its golden color naturally from frying, some manufacturers might add artificial colors to achieve a more consistent or vibrant yellow/orange hue, especially if they want to standardize the product's appearance. * Examples: Tartrazine (Yellow 5), Sunset Yellow (Yellow 6), or other synthetic food dyes. However, there's a growing trend towards natural colors derived from turmeric, paprika, etc. 8. Flavor Enhancers: Less common in plain nimki, but if it's a "masala nimki" or a flavored variant, flavor enhancers like MSG (Monosodium Glutamate) could be present. Important Note: For homemade Khasta Nimki, you don't typically use any of these additives. The beauty of homemade snacks is their simplicity and the absence of artificial ingredients. When buying packaged Khasta Nimki, it's always advisable to check the ingredient list on the packaging to see which, if any, additives have been included by the manufacturer. Many brands pride themselves on offering products with "no added preservatives" or "no artificial colors," particularly in the traditional Indian snack segment.
Package Dimension	18L x 11W x 18H cm
Product Dimensions	18L x 11W x 18H cm
Food type	veg
Manufacturer or packer name	Ayas Agro Farmers Producer Company Limited
Manufacturer or packer address	PLOT NO- 904 , KHATIYAN NO- 3227, JL NO- 079,,Rampurhat
Nutritional information	Khasta Nimki, being a deep-fried snack made primarily from refined flour and fat, is generally high in calories, carbohydrates, and fats, with relatively low protein and fiber content. It's best enjoyed in moderation as an occasional treat rather than a staple. Here's a breakdown of the typical nutritional information for Khasta Nimki, though exact values can vary based on ingredients, preparation method (especially the amount and type of oil used for frying), and serving size: Disclaimer: The nutritional values below are approximate and based on typical homemade or commercially available Khasta Nimki. Actual values may differ. A "serving" can also vary greatly, so it's important to consider portion size. --- ### General Nutritional Information (per approximately 100g or a medium serving): * Calories: 450 - 550 kcal (This can be quite high due to deep-frying) * Total Fat: 25 - 40g * Saturated Fat: 8 - 15g (Can be high if hydrogenated vegetable oil/vanaspati or certain types of oil are used) * Trans Fat: May be present if hydrogenated oils are used (often listed as "partially hydrogenated vegetable oil" in ingredient lists). * Carbohydrates: 50 - 65g * Sugars: Very low, often negligible (as it's a savory snack) * Dietary Fiber: 1 - 3g (Low, as refined flour is the primary ingredient) * Protein: 5 - 8g * Sodium: 250 - 500mg (Varies significantly based on salt added) ### Micronutrients: Due to its primary ingredients (refined flour and oil), Khasta Nimki is generally not a significant source of vitamins or minerals. However, trace amounts of some nutrients may be present: * Iron: Small amounts from the flour. * Calcium: Minimal. * Potassium: Minimal. * B Vitamins: Trace amounts from the refined flour. ### Key Factors Influencing Nutritional Content: 1. Type and Quantity of Fat: The biggest impact on the calorie and fat content comes from the type of fat used for kneading (moyam) and deep-frying. Ghee, vegetable oil, or vanaspati will have different fatty acid profiles. The more fat absorbed during frying, the higher the calorie and fat content. 2. Flour Type: While most traditional recipes use all-purpose flour (maida), some variations might incorporate a small amount of semolina (sooji) or even whole wheat flour (though this would alter the "khasta" texture to some extent). Using whole wheat flour would slightly increase fiber content. 3. Salt Content: The sodium content depends directly on the amount of salt added. 4. Additions: Spices like ajwain (carom seeds) and kalonji (nigella seeds) contribute minimal calories but offer some digestive benefits and flavor. Other additions like chili flakes or black pepper also have a negligible impact on overall nutrition. 5. Serving Size: Nimki are small, so it's easy to consume multiple pieces, which can quickly add up the calories and fat. ### Health Considerations: * High Calorie Density: Being deep-fried, nimki are calorie-dense, meaning a small serving provides a significant number of calories. * High Fat Content: The fat absorbed during frying contributes significantly to the fat content, including saturated and potentially trans fats (if hydrogenated oils are used), which are not ideal for heart health when consumed in excess. * Refined Carbohydrates: All-purpose flour is a refined carbohydrate, which means it has been stripped of most of its fiber and some nutrients during processing. This can lead to quicker blood sugar spikes compared to whole grains. * Sodium Content: The salt content can be a concern for individuals monitoring their sodium intake for blood pressure management. In summary, Khasta Nimki is a delicious, indulgent snack. For those mindful of their diet, it's best enjoyed as an occasional treat in controlled portions due to its high calorie and fat content, and low fiber.
Instructions	Okay, here are comprehensive instructions for making Khasta Nimki, focusing on achieving that perfect flaky and crispy texture. --- ## Khasta Nimki (Flaky Savory Diamond Cuts) - Detailed Instructions Khasta Nimki is a classic Indian tea-time snack, known for its incredible crispness and savory flavor. The key to "khasta" (flaky) lies in the right proportion of fat and careful frying. Yields: Approx. 30-40 pieces Prep time: 20-30 minutes + 30-60 minutes resting time Cook time: 20-30 minutes ### Ingredients: * All-purpose flour (Maida): 2 cups (approx. 250g) * Ghee or Refined Vegetable Oil (for dough): 1/4 cup (60ml) + 2 tablespoons (30ml) - This is crucial for flakiness, adjust slightly if needed. * Carom seeds (Ajwain): 1 teaspoon * Nigella seeds (Kalonji): 1 teaspoon (optional, but recommended for authentic flavor) * Salt: 3/4 to 1 teaspoon (or to taste) * Black pepper (freshly crushed): 1/2 teaspoon (optional, for a subtle kick) * Water: 1/2 cup (120ml) + 1-2 tablespoons (as needed to form a stiff dough) * Oil for deep frying: Sufficient quantity (approx. 3-4 cups, depending on your pan size) ### Equipment: * Large mixing bowl * Rolling pin and board/surface * Knife or pizza cutter * Deep frying pan (Kadai) * Slotted spoon * Paper towels or cooling rack --- ### Instructions: #### Step 1: Prepare the Dough (The "Khasta" Secret) 1. Combine Dry Ingredients: In your large mixing bowl, add the all-purpose flour, salt, carom seeds, nigella seeds (if using), and crushed black pepper (if using). Mix everything well with your hands to combine evenly. 2. Add Fat (Moyam): Add the 1/4 cup + 2 tablespoons of ghee or refined oil to the flour mixture. 3. Rub in the Fat (Crucial Step!): Using your fingertips, thoroughly rub the fat into the flour. This is a vital step known as "moyam" or "shortening." Continue rubbing until the mixture resembles coarse breadcrumbs and no lumps of fat remain. * Test for "Khasta": Take a small portion of the mixture in your palm and press it tightly. It should hold its shape like a ball without crumbling. If it doesn't, add another teaspoon or two of ghee/oil and rub it in again, then re-test. This ensures the nimki will be flaky. 4. Knead the Dough: Gradually add water, a little at a time (start with 1/2 cup). Mix and knead to form a stiff and firm dough. The dough should be significantly stiffer than roti or chapati dough. Avoid adding too much water, as a soft dough will result in oily and less crispy nimki. * Avoid Over-Kneading: Knead just enough to bring the dough together. Over-kneading can develop too much gluten, making the nimki hard rather than flaky. 5. Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes to 1 hour. This resting period allows the gluten to relax, making the dough easier to roll and contributing to the final texture. #### Step 2: Roll and Shape the Nimki 1. Divide the Dough: After resting, gently knead the dough for about a minute to make it smooth. Divide the dough into 3-4 equal-sized portions. Keep the portions you're not working with covered. 2. Roll the Dough: Take one portion and roll it out evenly on a clean, dry surface using a rolling pin. Roll it into a thin sheet, aiming for a thickness of about 2-3mm (thicker than a puri, thinner than a mathri). You can roll it into a circle, square, or rectangle. * Tip for Extra Layers (Optional but Recommended for Maximum Khasta): * Lightly brush a thin layer of ghee or oil over the rolled sheet. * Sprinkle a tiny pinch of dry flour evenly over the brushed oil. * Fold the rolled sheet in half, then fold it in half again (e.g., forming a square or triangle). This creates multiple layers within the dough, which will puff up beautifully when fried, enhancing flakiness. * Gently re-roll the folded dough to your desired thinness (2-3mm). Be careful not to press too hard and flatten the layers. 3. Cut the Nimki: Using a sharp knife or a pizza cutter, cut the rolled dough into desired shapes. The most traditional shape is diamond cuts, but you can also cut them into small squares or rectangles. 4. Prepare for Frying: Carefully separate the cut pieces and spread them out on a plate or tray to prevent them from sticking together. You can prick each piece once or twice with a fork to prevent them from puffing up too much during frying, if you prefer a flatter nimki. #### Step 3: Fry the Nimki (The Patience Game) 1. Heat the Oil: Heat the oil for deep frying in a deep frying pan or kadai over medium-low heat. The oil temperature is the most critical factor for perfect khasta nimki. 2. Test Oil Temperature: To check the oil temperature, drop a small piece of dough into the hot oil. * Correct Temperature: The dough piece should slowly sizzle, and tiny bubbles should form around it. It should gradually rise to the surface within 5-10 seconds and turn light golden over a minute or two. * Too Cold: If the dough sinks and nothing happens, the oil is too cold, and the nimki will absorb too much oil and be soggy. * Too Hot: If the dough immediately sizzles vigorously and quickly browns, the oil is too hot. The nimki will brown on the outside but remain raw or soft inside. Reduce heat. 3. Fry in Batches: Once the oil is at the correct temperature, carefully add a small batch of nimki pieces to the hot oil. Do not overcrowd the pan, as this will drastically lower the oil temperature and lead to soft, oily nimki. Fry in multiple batches if necessary. 4. Slow Fry for Flakiness: Fry the nimki on low to medium-low heat, stirring occasionally with a slotted spoon to ensure even browning. This slow frying process is essential for the nimki to cook through evenly and become thoroughly crispy and flaky from the inside out. This step will take 8-15 minutes per batch, depending on the thickness and heat. 5. Achieve Golden Brown: Continue frying until the nimki turn a beautiful golden brown and feel very crisp. 6. Drain Excess Oil: Once done, remove the fried nimki with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. #### Step 4: Cool and Store 1. Cool Completely: Allow the Khasta Nimki to cool down completely to room temperature. They will become even crispier as they cool. 2. Store: Once thoroughly cooled, transfer the nimki to an airtight container. Stored properly, Khasta Nimki will remain fresh and crispy for 2-3 weeks, or even longer. --- Enjoy your homemade, perfectly flaky Khasta Nimki with your favorite cup of chai!
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