A method of preparing and producing a nutritious, low cholesterol, high fibre, low calorie, shelf-stable meat protein based snack food products called meat nimkee is disclosed. The process involves using proteinaceous material such as, raw comminuted meats, that are dried to the moisture level below 5 percent in a hot air oven after mixing with salt and spice mixture. Prior to using the dried meat, it is further powdered to relatively small particles sizes to provide uniform dispersion of the meat components with the farinaceous (refine wheat flour, powdered oat fibre) components of the mixture. This blend containing meat protein, fibre and flour is mixed with water, vegetable oil, salt, anise and herbs to make dough and is subjected to frying in deep oil at 170±5°C or at 60±5°C in a vacuum fryer after flatting and cutting the dough to desired sizes to obtain the Meat Nimkee. Flavourings, tasty spices may be topically applied to the meat nimkee prior to packaging.
