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!