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| Alternative names | Shankarpali, Tukkudi, Nimkin, Matar |
|---|---|
| Type | Pastry |
| Place of origin |  India |
| Region or state | Bihar |
| Associatedcuisine | Indian |
| Main ingredients | Flour (whole wheat, refined, orsemolina),cumin,carom seeds, andcaraway seeds,ghee |
| Variations | Shankarpali is the sweet version. |
Nimki orNimkin orNamkin, orNamak para orNamakpare is a crunchy savoury snack eaten originating inBihar, India. It is similar toMathri, a snack fromRajasthan.
Namak para is ribbon-like strips ofpastry (made up ofrefined flour, oil and water) delicately seasoned withajwain andcumin seeds (jeera) in pureghee (clarified butter) or any oil. It requires approximately 10 minutes to prepare and 20 minutes to cook. The appearance, taste, and texture can be compared to that ofsamosa pastry.
Other seasonings can be added to it as well, e.g. driedfenugreek leaves, driedmint leaves, etc.
The name derives fromnamak ("salt"), the main seasoning for the pastry, other ingredients includeatta flour (whole wheat),maida flour (refined) orsemolina andbaking powder andbaking soda.
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