Nimki Recipe – How to make Maida Namkeen – Crispy Bengali Nimki – Maida Nimki Recipe – Travel Food Dry Snacks – Evening Tea Snacks – Maida Dry Snacks – Nimki / Namkeen is a savory crispy deep fried snack made with plain flour / maida often enjoyed with evening tea or coffee or even packed as a travel munchy.
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Nimki Recipe
Ingredients
Ingredients - for the dough & frying
- 1 cup Maida
- 1/4 teaspoon Salt
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Ajwain
- 2 tablespoon Oil
- 1/4 cup Water (plus additional 1 tablespoon if needed)
- 3 cups Oil for deep frying
Ingredients - for paste
- 2 tablespoon Oil / Ghee
- 2 tablespoon Maida
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.
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Combine maida with salt, cumin seeds and ajwain in a wide bowl and mix well.
Add oil and mix with the flour mix.
Add water the flour mix.
Add the water little by little and make a stiff dough.
The dough should really stiff like how we make for pooris. It cant be soft… stiff hard dough will yield crispy nimki when frying.
Cover the dough with a clean towel and let it rest for 20 minutes.
Meanwhile make a thick paste using maida and oil. If you prefer ghee you may use ghee for more flavor. I used regular oil.
Divide the dough into 3 equal parts as shown.
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.
Form a long log like roll.
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.
About a circle 4 inch diameterand prick with a fork.
Apply some maida paste.
Fold into a half moon shape, apply paste again on surface.
Fold again to form a cone shaped nimki.
Repeat for all the other dough pinwheels and keep them ready for frying.
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.
Notes
- Frying over low flame is the key to make thme really crisp and last longer.
- Adding ajwain or cumin or kalonji also works.
- Oil or ghee may be used for making the paste.
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