Kata nimki or namakpara

Take flour and salt in a mixing bowl and mix.

Add cold vegetable margarine to the flour and rub gently with your finger tips. Rub till the mixture becomes crumbly texture.

Now add carom seeds (ajwain) or cumin seeds if you like and mix.

Add water in parts and knead to form a little hard dough. Add water 3 tbsp at a time and knead. Add more as required partly.

Cover the dough rest for 1/2 an hour.

Divide the dough into 2 or 3 parts and make smooth balls.

Take one ball and roll into a big thick disk. Thickness should be like paratha.

Now with the help of a knife or pizza cutter cut the disk first in lengthwise and then diagonally to make diamond shape.

Like this make all the nimki and keep spreading in a big tray.

Heat sufficient oil in a kadai or yok and fry the nimki in medium to low heat.

Be patient while frying. They take time as you have to fry them slowly to light golden brown.

If you fry them in very hot oil they will not be crisp.

So like this fry all the namkins in different batches.

Let them cool completely and then store them in a air tight container.

They can be enjoyed for 1 week.