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 fragrant and invigorating black tea from Assam, known locally as 'Rong Saah'. Brewed with ginger and bay leaf, this traditional beverage offers a unique spicy-sweet flavor and a beautiful reddish hue. It's a simple, soulful drink that's ready in minutes, perfect for any time of day.
Crispy Nimki with aromatic Ronga Sah – a quick, soul-satisfying snack for tea time.
This assamese dish is perfect for snack. With 260.35 calories and 3.89g 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.
28cal
1gprotein
7gcarbs
0gfat
Ingredients
1100 ml Water (About 4.5 cups)
4 tsp Assam Tea Leaves (Use loose leaf for best results)
1 inch Ginger (Peeled and lightly crushed)
2 pcs Bay Leaf (Small to medium size)
1.5 tbsp Sugar (Adjust to your preferred sweetness)
2 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Infuse the Water
In a medium saucepan, combine the water, crushed ginger, and bay leaves.
Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
2
Simmer the Aromatics
Once boiling, reduce the heat to low and let the water simmer gently for 3-4 minutes.
This step is crucial for extracting the full flavor from the ginger and bay leaves.
3
Steep the Tea
Turn off the heat completely. Add the Assam tea leaves to the hot water.
Cover the saucepan with a lid and let the tea steep for 3-5 minutes. For a lighter tea, steep for 3 minutes; for a stronger brew, steep for 5 minutes. Do not boil the tea leaves as this will make the tea bitter.
4
Strain and Serve
Using a fine-mesh tea strainer, carefully pour the prepared tea into four serving cups.
Discard the steeped tea leaves, ginger, and bay leaves.
5
Sweeten and Finish
Add sugar and freshly squeezed lemon juice to each cup according to taste.
Stir well until the sugar is completely dissolved. Serve immediately while hot.
