Nimki Recipe | How to make maida nimki | Maida snack recipe
Nimki is a crispy snack which has a flavour of kalonji (onion seeds) and ajwain (carom seeds). It tastes savory like namakpaare. Nimki is one of the favorite evening deep fried snack which can be enjoyed with a hot cup of tea.
There are numerous savory spicy snacks made from all-purpose flour or maida across all regions of India. Nimki is one of the easiest and quick recipes which is served as a tea time snack dish or can also be served as a side dish.
Nimki Recipe | How to make maida nimki | Maida snack recipe Nimki can be stored for about a month in an air-tight container. Everyone enjoys having nimki as it retains its shape and flaky and crispy texture even after preserving it for a month. It is super easy to make crispy nimki’s and is made with very few ingredients.
Usually, most of the deep fried snacks stay crispy and flaky for the starting few days and turns out soggy just after a week. Nimki has its flaky & crispy texture to offer if preserved properly in an air-tight container.
Furthermore, you can shape nimki’s as you desire. Today, I have shaped them in a triangle which is the most popular for this snack. Always deep fry them in moderately hot oil to let it cook inside out evenly.
Let’s see the Ingredients required for nimki:
- 1 bowl maida or all-purpose flour
- ½ tbsp kalonji or onion seeds
- ½ tbsp salt or as per taste
- 2 tbsp ghee or oil
- Water for kneading
- ½ tbsp ajwain or carom seeds (optional, here I have used only kalonji)
- Oil for deep frying
Ingredients for making sata:
- 1 tbsp maida
- 1 tbsp ghee
- Chat masala as per taste or approx. 1 Tsp
Step by step Instructions:
- In a large mixing bowl, maida, salt, and kalonji.
- Add warm ghee and crumble the flour nicely till it slightly holds the shape.
- Now add water and knead the dough little stiff as we knead it while making puri.
- Cover the dough and allow it set for 5 – 10 mins.
- Till then, prepare the sata.
- Take a small bowl, add ghee and maida and mix it nicely till it looks like a paste.
- Now make 2 portions of dough and keep 1 aside.
- Roll the dough in a slightly thin chapatti approx. around 10-inch diameter.
- Place 1 tbsp sata on the rolled dough and spread it nicely and finely sprinkle chat masala all over the dough.
- Now start rolling the dough tightly from 1 side and roll it till the end. This helps in getting multiple layers in nimki which makes it flakier.
- Take a knife and cut the dough carefully from one end at a gap of 1 inch or less.
- Now take 1 piece from it and slightly press it between your palms and dust with plain flour.
- Roll the cut pieces into a circular shape like puri and fold it in half and again fold it to form a triangular shape.
- Do not press it with full pressure, we do not want the layers to get stick to each other.
- Finally, prick the triangularly shaped dough from both the sides with the help of a fork, it avoids puffing up in the pan while deep frying.
- Similarly, roll all the cut pieces of dough in a triangular shape and prick it with a fork.
- At last, take the second portion of dough and repeat all the steps from step no. 8.
Deep Frying Nimki’s:
- Heat oil in the pan, when the oil is moderately hot start deep frying the nimki’s in batches.
- Fry it on a low medium flame and stir it occasionally. It would take about 7 – 8 mins.
- When the nimki turns golden brown in color strain it with a slotted spoon and place it on a kitchen towel
- Finally, enjoy crispy and flaky nimki’s as a tea time snack or store it in an air-tight container for 3 – 4 weeks.
Important tips for making flakier nimki’s:
- Knead the semi-stiff dough to get crispy nimki.
- You can replace maida with wheat flour, however, maida offers more crispness.
- Apply enough sata on the rolled dough as it gives more savory taste to nimki.
- Have patience while deep frying the nimki on low flame, as it will take more time but it is worth it, as nimki’s turn tasty.
Also read about Besan ke laddo here.
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