Nimki / Namkeen is a savory crispy deep fried snack made with plain flour / maida often enjoyed with evening tea or coffee.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Snack
Cuisine: bengali, Indian, northindian
Keyword: namkeen, nimki, snack, teatime
Servings: 20pieces
Author: Mullai Madavan
Ingredients
Ingredients - for the dough & frying
1cupMaida
1/4teaspoonSalt
1/2teaspoonCumin seeds
1/2teaspoonAjwain
2tablespoonOil
1/4 cupWater (plus additional 1 tablespoon if needed)
3cups Oilfor deep frying
Ingredients - for paste
2tablespoonOil / Ghee
2tablespoonMaida
Instructions
Combine maida, salt, cumin seeds, and ajwain in a wide bowl and mix well.
Add oil to it and mix with the flour mix.
Add water little by little to make a stiff dough by kneading well. Cover and let it rest for 20 minutes.
Mix Maida with oil or ghee as per your preference and make a thick paste and keep it ready.
Now knead the dough again and make a Knead the dough, divide into three portions and make a ball.
Roll each dough ball into a thin circle about 15 inch diameter.
Generously apply that prepared maida paste, spread well on the surface.
Now start rolling the paratha from end to the other. Cut the roll into even size pinwheels about 1 inch thickness. Repeat the process for the rest of the dough balls and keep the pinwheels ready.
Take each pinwheel and roll into a small poori / circle about 4 inch diameter. Apply some maida paste and prick with a fork. Fold into a half moon shape, apply paste again on surface and fold again to form a cone shaped nimki.
Heat oil in a pan and when it gets hot, bring the flame to medium low and start frying them in batches. Each batch takes about 15 minutes as it needs to be fried over low flame to get it crispy.
Deep frying turning often to evenly brown all sides. Once it turns golden brown, remove the drain excess oil. Repeat the deep frying process until you finish nimkis.
Crispy crunchy nimki is all ready. Let cool completely and store in an air tight box for up to 1 month.