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 warm, aromatic Indian tea brewed with a blend of fragrant spices, milk, and sugar. This comforting beverage is a daily ritual in many Indian households, perfect for a rainy day or a morning pick-me-up.
Crispy, perfectly spiced Nimki with a warm Cha – the ultimate comfort food for a quick snack or busy mornings.
This bengali dish is perfect for snack. With 332.63 calories and 8.18g 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.
101cal
5gprotein
12gcarbs
4gfat
Ingredients
2 cup Water
2 cup Whole Milk (For a richer, creamier chai)
4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best)
2 tsp Sugar (Adjust to your preferred sweetness)
1 inch Ginger (Freshly grated or crushed)
4 pc Green Cardamom Pods (Lightly crushed to release flavor)
4 pc Cloves (Lightly crushed)
1 inch Cinnamon Stick
4 pc Black Peppercorns (Lightly crushed)
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 to open them up.
Peel and grate the fresh ginger.
2
Infuse the Water
In a medium saucepan, combine 2 cups of water with the crushed spices, cinnamon stick, and grated ginger.
Bring the mixture to a rolling boil over medium-high heat.
Allow it to boil for 2-3 minutes. This step is crucial for extracting the maximum flavor from the spices.
3
Brew the Tea
Reduce the heat to medium and add the black tea leaves to the spiced water.
Let the tea simmer for 1-2 minutes, allowing it to develop a rich, dark color and strong flavor.
4
Add Milk and Sweetener
Pour in the whole milk and add the sugar, stirring gently until the sugar is fully dissolved.
Increase the heat to medium-high and bring the chai to a boil. Watch the pot closely at this stage, as milk can boil over very quickly.
5
Simmer and Serve
As soon as the chai comes to a boil, reduce the heat to low and let it simmer gently for another 2 minutes. This allows all the flavors to meld together perfectly.
Turn off the heat. Carefully strain the chai through a fine-mesh sieve directly into serving cups.
Serve immediately and enjoy the aromatic experience.
