Sooji Mathri | How to make Sooji Nimki
Sooji Mathri or nimki is a perfect tea time snack which is made from Sooji/Rava. This recipe is crunchy, crispy, and loaded with flavors. Store it in an airtight container and you are good to go.
Servings Prep Time
1Small Dabba 10minutes
Cook Time
15minutes
Servings Prep Time
1Small Dabba 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. In a mixer jar, take Sooji and some salt (as per taste). Make a fine powder of Sooji/Rava.
  2. Just on and off the mixer for 1/2 minute and check the Sooji powder. It should not be very fine but mostly similar to our Chawal ka Atta.
  3. See, Sooji or rava is a bit danedar and that’s why we have to grind it to make a smooth powder.
  4. Now in a big thali or vessel, take this Sooji/Rava powder and add water as required to make a soft dough.
  5. Remember, add water slowly and make a soft dough.
  6. Let it rest this dough for about 25-30 minutes so that Sooji soaks up the water and gets fluff.
  7. Knead it again using your palm and make a soft dough. There should not be any cracks in the dough. Knead it for approx 5-10 minutes.
  8. Now divide the dough into two balls. Roll it using a belan and roll it. Roll it neither too thick nor too thin. See the thickness above as mentioned in the picture above.
  9. Now using a knife cut the rolled dough into cubes or any desired shape of your choice. I have made small squares of it.
  10. Meanwhile, let’s make the masala which we will sprinkle at the top. In a small Katori, take chaat masala, namak, and lal mirch powder. Take salt as per your taste.
  11. Now heat oil in a kadhai and fry these Sooji squares and fry till they become light golden brown in color.
  12. As soon as you take them out, sprinkle the masala which we have made. The idea is the masala will get stick to the mathri because of the oil.
  13. Make all the mathris with the remaining dough and sprinkle masala and gently toss it.
  14. Store this in an airtight container and enjoy with a hot cup of chai.
Recipe Notes
  • Do not over grind the sooji.
  • Do not add any oil or moin while kneading the dough.
  • Add water slowly as sooji absorbs water.
  • Sprinkle masala as per taste.
  • You can even add cheese powder along with the masala.