Nimki are deep fried spicy and delicious snacks which are prepared during festivals to the normal tea times where the tummy longs for something snacky(like me).This is one snack which I always have stored in an airtight container and have with tea in the evening whenever I feel like it! Another good thing about this snack is that it lasts for days – 15-20 days if properly stored.I do agree to the fact that: 1.This is deep fried – calorific.Can be baked as well but I feel that we drink a moderate cup of tea and 1-2 Nimki is not going to heap on pounds. 2.Takes a little time to fry – You have to labor a little for the good things in life! After all its not a big deal to walk 15 minutes more after having a nice crispy Nimki isn’t it?So lets start making it!
- Prep Time0Minutes
- Cooking Time60Minutes
How to make Ghee
- 2 cups plus 2 tbsp All Purpose Flour
- 3/4 cup Ghee
- Water as required
- 1 1/2 tsp salt(or to taste)
- 2 tsp Carom seeda(Ajwain)
- 2 tbsp Chaat Masala
- Oil for frying
- Sieve the flour into a bowl and add salt and ajwain.Mix well and make a well in the centre and add 1/2 cup of ghee.Rub the ghee into the flour and mix till the flour resembles breadcrumbs.
- Now very carefully mix in the water.Add 2-3 tbsp of water and knead the flour into a hard dough(like for puris but slightly harder).Keep aside for 15-20 minutes for the dough to swell out the starch.
- Mix 1/4 cup of ghee and the 2 tbsp flour very well till it resembles beaten cream.Keep aside.This is called “sata” in Hindi.
- Heat the Oil in a frying pan to fry the Nimkis.Knead the dough again for 2-3 seconds and divide into 2 parts.Cover one part with a clean kitchen towel and roll the other part into a big circle.
- It should be like a Parantha(flatbread) in thickness.
- Spread half of the “sata” or ghee-flour mix on the circle and sprinkle 1 tbsp of Chaat Masala covering the paste.Start rolling from one end very tightly like a Swiss Roll till the other end is reached.
- Press the other end over the roll to seal and roll it over the countertop to make it uniform.
- With a knife cut the roll into approximately 8-10 parts – depending on the size you like.I made 10 parts per roll.Now take each part and shape it into a round and roll out into a thin circle.
- Fold in half – so it resembles a half circle or crescent.Then fold it again so that it attains the shape of a triangle.Prick it all over with a fork so that it does not bloat – puff up like a puri.
- Check if Oil is sufficiently hot and reduce it to medium-low.Deep fry each Nimki till golden brown and crisp.The Nimki is going to be soft when hot but will turn crispy and delicious on coming to room temperature.
- Prepare all Nimkis in this way! Let the Nimkis come to room temperature and serve with hot tea for a lovely snack!