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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.
For 8 servings
Prepare the Dough
Roll and Cut the Nimki
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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.
This north_indian recipe takes 45 minutes to prepare and yields 8 servings. At 231.9 calories per serving with 3.33g of protein, it's a beginner-friendly recipe perfect for snack.
Fry the Nimki
Cool and Store
Add 1/2 tsp red chili powder, 1/4 tsp turmeric powder, and 1/2 tsp chaat masala to the flour mixture for a spicy kick.
Crush and add 2 tablespoons of kasuri methi (dried fenugreek leaves) to the dough for a fragrant, slightly bitter, and delicious flavor.
For a healthier version, replace half of the maida with atta (whole wheat flour). The texture will be denser but equally delicious.
The inclusion of Ajwain (carom seeds) is known in traditional medicine to aid digestion, relieve gas, and reduce bloating.
Being rich in carbohydrates and fats, Nimki provides a quick and dense source of energy, making it a filling snack.
This usually happens for three reasons: 1) The dough was too soft. It must be stiff. 2) The 'moyan' (ghee rubbed into flour) was insufficient. 3) You fried them on high heat. Nimki must be fried slowly on low to medium-low heat to become crisp all the way through.
Yes, you can bake them for a lower-fat option. Arrange them on a baking sheet, brush lightly with oil, and bake at 180°C (350°F) for 15-20 minutes or until golden and crisp, flipping halfway through. The texture will be more like a cracker than the flaky, fried original.
Let the nimki cool completely to room temperature. Any warmth will create condensation in the container and make them soggy. Once cool, store them in a clean, dry, airtight container. They will stay fresh and crispy for 3-4 weeks.
'Moyan' is the process of rubbing fat (like ghee or oil) into the flour before adding water. This coats the flour particles, preventing gluten from developing excessively, which results in a tender, flaky, and crispy texture ('khasta') rather than a hard or chewy one.
Nimki is a deep-fried snack made with refined flour, making it high in calories and fat. It is best enjoyed as an occasional treat in moderation rather than a daily snack.
One serving of Nimki (about 1/2 cup or 60g) contains approximately 250-260 calories, primarily from carbohydrates and fats from the flour and frying oil.