Nimki is another tea- time snack I tried after making a lot of them such as Wheat Papdi, Masala Kaju, Wheat Namak Pare, Champakali (Wheat). It is usually made with maida (all purpose flour) which has more shelf life but well, these won't stay for long as they are so delicious they get finished soon. It is yet another snack which can be stored in air-tight containers and savored with the evening tea.
Using a bit of different ingredients from what I used in my other tea-time snack recipes, I made this into tasting completely different, and a bit of spicy mix. You can change it by simply adding salt and carom seeds/ cumin seeds, which ever suits you best.
Wheat flour: 2 cups
Warm water to make the dough
Cooking oil: 2 tsp + to deep fry
Asafoetida: a heaped pinch
Chaat masala: 1 tsp.
Salt to taste
Black peppercorns to taste
- Mix the chaat masala, asafoetida, salt and the peppercorns together with the flour and mix well with hands.
- Add the 2 tsp. oil and mix well with your fingertips until the flour is of crumbling consistency.
- Make very hard dough using very little warm water, add little water every time and mix together. When the dough is made, keep aside for 20 minutes.
- Pinch tiny balls out of the whole dough. Take one ball and roll a bit with a rolling pin. Then fold it to one side, and then fold it again, making a triangle, just like you would do with a triangle paratha.
- Repeat with all the balls. Keep aside. Prick all of them with a fork or knife so that they don't puff up while frying.
- Heat oil on medium flame and fry all of the nimkis in the oil. Do not fry on high heat as the flour will burn. Let it fry, turn a few times, it will take about 15 minutes to get completely cooked.
- Remove from the oil on a kitchen paper to drain excess oil. Let cool and store in air tight box.