Nimki (Namak Para) is a popular classic savory snack. You can serve nimkies with pickle at tea time, or enjoy as is! For all those upcoming holidays nimkies make a good snack to have around. They also make good homemade holiday gift.
This recipe will make 18 nimkies, and will serve 6.
Preparation time 15 minutes
Cooking time 20 minutes.
- 1 cup all-purpose flour, (maida, plain flour)
- 2 tablespoons sooji fine, samolina
- 2 tablespoons oil
- 3/4 teaspoon salt
- 1/4 teaspoon cumin seeds
- Approx. ¼ cup warm water
- 18 whole black pepper for garnishing
- Also need oil to fry
- Mix the dry ingredients all purpose flour, sooji, salt, and cumin seeds, add the oil and mix it well.
- Add water slowly to make firm dough. Cover the dough and set aside for at least ten minutes.
- Divide the dough into 18 equal parts.
- Take each part of the dough and make them in smooth round shape. Roll them into thin circles should be about four inch diameter.
- Prick each nimki with a fork in 10 to 12 places, (to prevent puffing the nimkies when frying. Fold the rolled nimki into triangle don’t press it, prick them lightly from both sides 2 to 3 times. Take one whole black pepper and press it in the center. Repeat the processes roll all the nimkies before frying.
- Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up very slowly.
- Fry nimkies in batches, making sure to place just enough nimkies to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 7 to 8 minutes.
- Take them out over paper towel, which will absorb the extra oil.
- If the nimkies are cooked on high heat, they will not be crisp.
- Nimkies can be stored for a month in airtight containers.