CRISPY NIMKI

Crispy Nimki is a traditional Indian tea time snack recipe, that often available in every North Indian home. Crispy Nimki recipe is a great way of preparing a wonderful snack called as Nimki/ Tikona Nimki/ Namak Paree. It is a variation of Namak Paree snack, which is a layered triangular shape snack. Nikmi is a salty, crunchy, and flaky with a mild hint of nigella seeds, a staple savoury dish.  Nimki is a regular snack found in small kiosks, roadside food stalls and every household especially during the festive season. I have prepared it for my daughter who lives in Mumbai as she needs some homemade snack stuff. Now I am going to add this crispy deep fried savoury snack in my Diwali menu.  It can be made during any festive or celebratory occasion. Can be served with a cup of masala chai as a tea time snack or make it for the festivals like Diwali, Holi or any other special occasion. It has a very long shelf life, more than a month, if stored properly in an air tight container. These quick and easy savoury delights are a treat to the eyes as well as the tummy.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

¾ Cup Maida [plain flour]

½ teaspoon Cumin Seeds

½ teaspoon Nigella Seeds

1 teaspoon Chilli Flakes ( optional )

1 teaspoon Oregano ( optional )

1 teaspoon Kasuri Methi ( optional )

2 teaspoon Ghee

Salt to taste

Oil for deep frying

To be Mixed Into A Paste/ Satha : 

2 teaspoon Maida

2 teaspoon Ghee

Chatpata Masala : ( optional )

1 teaspoon Powder Sugar

1 teaspoon Kashmiri Chilli Powder

1/2 teaspoon Black Salt

Regular Salt as needed 

METHOD:

STEP 1 – In a big plate or mixing bowl, sieve maida.

STEP 2 – Then combine the plain flour, salt, cumin seeds, nigella seeds, chilli flakes, oregano and ghee.

STEP 3 – Mix it well using your fingers. You will get a crumbly texture.

STEP 4 – Then add water little by little and mix well and start kneading a dough.

STEP 5 – Make a semi-stiff dough.

STEP 6 – Cover the dough with a clean cloth/ lid and keep it aside for 30 minutes.

STEP 7 - In small bowl, add 2 teaspoon ghee and maida and mix well to form a paste.

 

STEP 8 – After 30 minutes, knead the dough again, divide into 2-3 portions. 

STEP 9 - Take one dough portion, make it flat and roll into 9-10” diameter disc without using any flour for rolling.

STEP 10 – Apply ghee-maida paste evenly over the disc using a spoon.

STEP 11 – Start rolling the disc tightly from one end to another end.

STEP 12 – Using a sharp knife, cut the log/ roll into equal portions.

STEP 13 – Facing downwords ways [where the swirled part is facing upsidedown ], keep each piece on rolling board and press it tightly.

STEP 14 – Again start rolling the dough piece in small disc of 4-5” diameter. Do not use any flour while rolling.

STEP 15 – Prick it using a fork all over.

STEP 16 – Fold into half to form a semi-circle and again fold to form a triangle. Press the 2 corners lightly using your index finger.

STEP 17 – Prick the final piece with fork from both the sides.

STEP 18 – With the same procedure, make all the nimkis ready and keep them on a plate.

STEP 19 – Heat oil in a kadai/ frying pan.

STEP 20 – When the oil is enough hot, slow the flame. Drop few nimkis in hot oil and deep fry them on a medium-slow flame till they turn golden brown in colour from both the sides.

STEP 21 – Drain them on an absorbent paper or kitchen towel to remove excess oil.

STEP 22 – Cool them completely and then store in an air tight clean jar.