Nimki
4.7
(3)
Before mass-produced Western-inspired snacks hit the shops (which happened a few years after I left India), a snack like nimki—or regional variations of deep-fried spiced dough, such as namak para and mathri—was what most of us would eat with tea. Nimki can be stored in an airtight container and kept for a few weeks. In my house it barely lasted a day. We rarely made this at home and would buy it from a roadside stall; my favorite was the chanachur wallah (snack vendor) in Park Circus market, who had a bewildering collection of fried snacks in glass jars and display cabinets.
This recipe was excerpted from 'Ammu' by Asma Khan. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.
Recipe information
Yield
Serves 4–6
Ingredients
Preparation
Step 1
Sift the flour with the baking powder into a bowl. Add the nigella seeds, salt, and the melted butter or ghee and crumble into small lumps. Add the water a little at a time to make a firm but pliable dough. Alternatively, you can make the dough in a food processor. Cover the dough and set aside for 30 minutes.
Step 2
Divide the dough into four pieces (this makes it more manageable). Roll out to just under ¼-inch thick. Using a knife, cut the dough into strips about 1½-inches long and ½-inch wide. You could also cut them into similar sized diamond shapes, but they should all be the same size and shape so they cook at the same rate.
Step 3
Meanwhile, heat a 2½-inch depth of oil in a karai or wok over high heat. Reduce the heat to low and fry the nimki in small batches until golden brown. As the nimki are done, remove them using a slotted spoon and spread out on a nonmetallic plate to cool completely and become crisp, before transferring to an airtight container, where they should keep for up to 2 weeks.
