Crispy, flaky, and savory fried crackers seasoned with carom and nigella seeds. This classic North Indian tea-time snack is irresistibly crunchy and perfect for munching anytime.
Crispy, perfectly spiced Nimki - a soul-satisfying, crunchy snack perfect for any time!
This bengali and bihari and assamese dish is perfect for snack. With 251.37 calories and 4.02g of protein per serving, it's a nutritious choice for your meal plan.
In a large mixing bowl, combine the maida, suji, ajwain, kalonji, and salt. Mix well.
Pour the melted ghee over the flour mixture. Using your fingertips, rub the ghee into the flour for 3-4 minutes. This process, called 'moyan', is crucial for a flaky texture. The mixture should resemble coarse breadcrumbs and hold its shape when pressed in your fist.
Gradually add lukewarm water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead; it should be tight but not dry or crumbly.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
2
Roll and Cut the Nimki
After resting, knead the dough for another minute to make it smooth.
Divide the dough into 3-4 equal-sized balls.
Take one ball and place it on a rolling surface. Roll it out into a thin circle, about 8-9 inches in diameter and 2-3 mm thick. It should not be paper-thin.
Using a sharp knife or a pizza cutter, cut the rolled dough into 1-inch wide vertical strips.
Next, cut the strips diagonally to create classic diamond shapes.
Use a fork to prick each diamond piece 3-4 times. This is essential to prevent them from puffing up like puris while frying.
3
Fry the Nimki
Heat the oil in a kadai or deep pan over medium-low heat. The oil should be moderately hot, not smoking.
To test the oil, drop a tiny piece of dough into it. It should sizzle and rise to the surface slowly after a few seconds. If it rises immediately, the oil is too hot.
Carefully slide a batch of the cut nimki pieces into the hot oil. Do not overcrowd the pan; fry in 2-3 batches.
Fry on a consistent low to medium-low flame, stirring occasionally, for about 10-12 minutes per batch. They should cook slowly to become crisp from the inside out.
Once they are golden brown and crisp, remove them with a slotted spoon, allowing excess oil to drain back into the pan.
Place the fried nimki on a plate lined with paper towels to absorb any remaining excess oil.
4
Cool and Store
Allow the nimki to cool down completely to room temperature. They will become even crispier as they cool.
Once fully cooled, store them in an airtight container to maintain their freshness and crispness. They can be stored for up to 3-4 weeks.
