Time and servings
Time and servings
Ingredients
- 2 cup maida / plain flour
- ½ tsp cumin / jeera
- ½ tsp ajwain / carom seeds
- ½ tsp salt
- 2 tbsp ghee / clarified butter
- water to knead
other ingredients:
- ¼ cup ghee / clarified butter
- ¼ cup maida / plain flour
- oil for frying
Instructions
- firstly, in a large mixing bowl take 2 cup maida.
- also add ½ tsp cumin, ½ tsp ajwain and ½ tsp salt.
- further add 2 tbsp ghee, crumble and mix well.
- now add water as required and knead dough.
- furthermore, pinch a large ball sized dough and dust with maida.
- using a rolling pin roll slightly thin.
- now rub ½ tsp of ghee over the rolled dough.
- also sprinkle 2 tsp maida and spread uniformly.
- start rolling tight. this helps to get multiple layers in nimki.
- now cut 1 inch pieces and check for layers.
- press slightly and dust with maida.
- roll to rectangle or square shape and fold triangle.
- prick with a fork to prevent from puffing up while frying.
- now deep fry in medium hot oil.
- finally, enjoy nimki as an evening tea time snack or store in an airtight container for at least 2 weeks.
Step-by-step
1
firstly, in a large mixing bowl take 2 cup maida.
2
also, add ½ tsp cumin, ½ tsp ajwain and ½ tsp salt. alternatively, use onion seeds / kalonji seeds.
3
further, add 2 tbsp ghee, crumble and mix well making sure the dough is moist. need to hold the shape when pressed with a fist.
4
now add water as required and knead dough.
5
knead at least 5 minutes to a semi-stiff dough.
6
furthermore, pinch a large ball sized dough and dust with maida.
7
using a rolling pin roll slightly thin.
8
now rub ½ tsp of ghee over the rolled dough.
9
also, sprinkle 2 tsp maida and spread uniformly.
10
start rolling tight. this helps to get multiple layers in nimki.
11
now cut 1 inch pieces and check for layers.
12
press slightly and dust with maida.
13
roll to a rectangle or square shape.
14
further, rub few drops ghee over the rolled dough.
15
also, sprinkle little maida and spread uniformly.
16
now fold half.
17
repeat rubbing ghee and spreading maida to get more flaky layers.
18
fold triangle and press gently. do not put too much pressure, as layers will stick too each other then.
19
prick with a fork to prevent from puffing up while frying.
20
now deep fry in medium hot oil.
21
fry in low to medium flame until the nimki starts to float.
22
stir occasionally, and fry on both sides.
23
fry for at least 15-17 minutes, or until the nimki turns golden and crisp.
24
drain off the nimkis over kitchen paper. make sure to drain completely, as oil will be present between layers.
25
finally, enjoy nimki as an evening tea time snack or store in an airtight container for at least 2 weeks.
Video
Notes
- firstly, you can use wheat flour instead of maida, however, nimki turns more flaky and tasty with maida.
- also, rubbing ghee and maida helps to get crispy layers.
- additionally, if you are vegan then replace ghee with oil.
- finally, nimki recipes taste great when prepared on low to medium flame.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/nimki-recipe-crisp-bangla-nimki/