Tri Color Namak Para or Tri Color Nimki :
Namak Para / Namak Pare, or Nimki is one of my ALL-TIME Favorite snacks for Holi (Indian Festival of Colors). It’s a diamond shape or square/rectangle cute, bite-size savory snack that serves perfectly as a munching dish for any Festive gatherings whether at home or away. Its simplicity in preparation and exquisite taste has made it a staple in our Indian homes, passed down through generations, whether it’s a festive celebration or a casual gathering. So, this Holi, I thought of giving a COLORFUL Twist to the beloved recipe with ALL NATURAL Colors (Beetroots, Spinach and Turmeric). As pretty as they look, they taste equally delicious and come together in minutes. And the best part – they are LOVED by All Age group young or old.
Tri-Color Namak Para Ingredients:
To recreate the magic of these colorful beauties at your home, you need the following ingredients:
Whole Wheat Flour (atta) All Purpose Flour (maida) Semolina (sooji) Sesame Seeds (Til) Salt (adjust to taste) Water for kneading Oil for frying
For Color:
Beetroot (chukandar) Spinach (palak) Turmeric Powder (haldi)
It’s a simple recipe but creates quite a centerpiece for all your gatherings.
How to Make Colorful Namak Para or Colorful Nimki:
We are dividing the recipe into small subheadings to make it an even simpler and step-by-step version of namak pare:
Making the Dry Flour Mix:
Since this is going to be common in all three colors, the basic ingredients is the same: We add all the dry ingredients in a large bowl and whisk everything together. Then divide this mix into three equal parts or any part of big or small as per your choice of color.
Make the Tri-Color Dough:
Spinach Dough:
We take the first divided flour mix and add oil, and green spinach paste and form a dough resembling breadcrumbs first. Then we add the remaining spinach paste and make a tight smooth dough and keep it aside in a bowl (preferably covered).
Beetroot Dough:
We take the 2nd flour mix and add half of the beetroot paste along with oil and form a dough resembling breadcrumbs first. Then we add the remaining beetroot paste and make a tight smooth dough and keep it aside in a bowl (preferably covered).
Turmeric Dough:
We take the 3rd flour mix and add turmeric powder along with oil and form a dough resembling breadcrumbs first. Then we add some water and make a tight smooth dough and keep it aside in a bowl (preferably covered).
(Dough Pictures Given BELOW)
When Making Paste: Make both the paste in separate jars to have bright individual colors. You can make the pastes the night before and keep in air-tight containers. Making the Dough: The dough needs to be made individually and can be made the night before and kept in the fridge in an air-tight container. Mixed Flour: you can use just one flour or any as per your choice.
Shaping the Tri Colors Namak Para:
We will take 1 dough at a time and roll it into a smooth ball. Keep it on a clean surface and roll it to form a thick round disc shape (about an inch thick). Pic 1 & 2 Then we take a large knife and cut the dough into strips (starting from one end to another). Pic 3 Then we again cut the long strips into small squares or diamond shapes. Pic 4 Then scrape off / remove the cut squares using the same knife and keep on a clean plate.
Follow these steps to form make and shape the squares in all colors.
Cooking the Namak Pare:
Frying Version:
Heat oil in a large wok (kadhai) or pan/pot. Let the oil get oil, takes about 2-3 minutes on medium heat. I’m going to fry each color batch separately as it’s easier). Add the spinach squares and fry on low-medium heat for 3-4 minutes. (Keep moving the ladle to prevent burning or heating any side too much). Once cooked on both sides, transfer to a dishcloth or absorbent paper to remove any excess oil. Similarly, fry the beetroot and turmeric squares too and keep on absorbent paper to remove excess oil. Once, ready, transfer them to a serving bowl/platter and enjoy.
Air Fryer Version:
Heat the air fryer at 180 c (350F) for 3-4 minutes. Spray all the squares with oil spray. Take one color for the squares and place in the air fryer basket directly. Air fry for 10 minutes (stir every 3 minutes to move the squares around for even cooking). After 10 minutes, check if cooked (they will be crisp and break easily). If not, cook for another 3-4 minutes. Similarly, cook the other two colors too. Transfer to a serving platter or bowl and enjoy.
EXTRA TIP: You can serve them separately or mixed together for a beautiful Holi presentation.
Namak Para STORAGE TIPS:
These can last for 2-3 months if stored correctly. For storing them, we cool the namak para completely and then keep them in an air-tight container. If you do not have an air-tight container, you can place a thick sheet of paper or plastic on the mouth of the container and then close the lid to prevent air from seeping in.
If the Namak Para Turns Soggy – DO THIS:
You can reheat them with any of the above versions to make them crispy again and wait till the are cool to tough to store them back again.
Different Variations or Seasoning:
I usually serve a lot of snacks during Holi parties, hence I keep these really simple but incase you want, you can add the following spices for more flavors:
Zeera Ajwain Kasuri Methi Peppers (red or black) Coriander Mint Chat Masala
It’s a snack that captures the festival’s core—uniting folks in a festivity of life’s elemental joys. This Holi, let’s prepare a batch of Namakpara to distribute amongst loved ones, forging fresh memories while paying homage to a venerable custom Wishing you a Holi filled with joy and a bounty of Namakpara to snack on! ——————— Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here too : Facebook / Pinterest
Prepare the Vegetable Paste: Take the washed and peeled beetroot, cut it into small pieces. In a blender jar, add 1/4 cup water and chopped beetroot pieces. Pulse to form a smooth paste. (If need be, you can sieve it). Similarly, add spinach and water in a clean jar and make a thin paste. Keep both the pastes separate.
Making the Dry Flour Mix:
Make the Tri-Color Dough:
Spinach Dough:
We take the first divided flour mix and add oil, and green spinach paste and form a dough resembling breadcrumbs first.Then we add the remaining spinach paste and make a tight smooth dough and keep it aside in a bowl (preferably covered).
Beetroot Dough:
We take the 2nd flour mix and add half of the beetroot paste along with oil and form a dough resembling breadcrumbs first.Then we add the remaining beetroot paste and make a tight smooth dough and keep it aside in a bowl (preferably covered).
Turmeric Dough:
We take the 3rd flour mix and add turmeric powder along with oil and form a dough resembling breadcrumbs first.Then we add some water and make a tight smooth dough and keep it aside in a bowl (preferably covered).
Shaping the Tri Colors Namak Para:
We will take 1 dough at a time and roll it into a smooth ball.Keep it on a clean surface and roll to form a thick round disc shape (about an inch thick). Pic 1 & 2Then we take a large knife, and cut the dough into strips (starting from one end to another). Pic 3Then we again cut the long strips into small squares or diamond shapes. Pic 4Then scrape off / remove the cut squares using the same knife and keep on a clean plate.
Follow these steps to form make and shape the squares in all colors.
Cooking the Namak Pare:
Frying Version:
Heat oil in a large wok (kadhai) or pan/pot.Let the oil get oil, takes about 2-3 minutes on medium heat. I’m going to fry each color batch separately as it’s easier).Add the spinach squares and fry on low-medium heat for 3-4 minutes. (Keep moving the ladle to prevent burning or heating any side too much).Once cooked on both sides, transfer to a dishcloth or absorbent paper to remove any excess oil.Similarly, fry the beetroot and turmeric squares too and keep on absorbent paper to remove excess oil.Once, ready, transfer them to a serving bowl/platter and enjoy.
Air Fryer Version:
Heat the air fryer at 180 c for 3-4 minutes.Spray all the squares with oil spray.Take one color for the squares and place in the air fryer basket directly.Air fry for 10 minutes (stir every 3 minutes to move the squares around for even cooking).After 10 minutes, check if cooked (they will be crisp and break easily). If not, cook for another 3-4 minutes.Similarly, cook the other two colors too.Transfer to a serving platter or bowl and enjoy.
When Making Paste: Make both the paste in separate jars to have bright individual colors. You can make the pastes the night before and keep in air-tight containers. Making the Dough: The dough needs to be made individually and can be made the night before and kept in the fridge in an air-tight container.
Mixed Flour: you can use just one flour or any as per your choice.
