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.
A rustic and flavorful mashed potato dish from Bihar, spiced with pungent mustard oil, fresh chilies, and onions. Aloo Chokha is the perfect comfort food, traditionally served with Litti or dal-rice.
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Crispy nimki with comforting aloo chokha, perfectly paired with aromatic masala chai. A delightful snack!
This bihari dish is perfect for lunch. With 524.51 calories and 11.26g 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.
2 pcs Green Chilli (Finely chopped, adjust to taste)
2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
1 tbsp Lemon Juice (Freshly squeezed)
1 inch Ginger (Finely grated or minced)
3 clove Garlic (Minced)
1 tsp Salt (Adjust to taste)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2
Prepare the Aromatics
While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3
Mash and Combine
In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
