Oven time 50-55 min
Masala Nimki is a crunchy pastry, seasoned with seeds like Ajwain (Caraway seed) and Kasuri Methi (Dried Fenugreek Leaves). It’s traditionally deep fried in ghee or oil, and is delicious as a party snack, appetiser or as a tea-time and picnic treat.
It is also popularly known as Mathri in Pakistan and Northern and Western Region of India
- 2 ½ Cups, Elephant Atta Fine White or Wholemeal
- 1 teaspoon, Cumin seeds
- 1 teaspoon, Ajwain (carom seeds)
- ¾ teaspoon, Kalonji ( Nigella Seeds)
- ¾ teaspoon, Chili flakes/Red chili powder
- ½ teaspoon, Black pepper powder
- ½ teaspoon, Chaat Masala
- 1 teaspoon, Kasuri methi
- 3 tablespoons, Oil
- 1/3 to ½ Cup, Water
- Salt to taste
- Clarified butter for greasing
- Oil for deep frying
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01 In a bowl, add flour, cumin seeds, ajwain, kalonji, chili flakes, black pepper powder, kasuri methi, salt, 3 tablespoons of oil and mix until crumbly.
02 Add water and knead it to a stiff dough.
03 Do not add too much water at a time.
04 Cover the dough and allow it to rest for 30 minutes
05 Divide dough into small balls depending upon the size of nimki you prefer to make. I made around 24 nimki balls out of it.
06 Take one ball and roll it into a disc of 3.5-4 inch.
07 Apply ghee and fold it into semi-circle.
08 Apply little and then fold again to form a shape of triangle. Prick the nimki all over and slightly press the edges.Repeat the same for all nimkis.
09 Heat enough oil in deep bottom pan/kadhai.
10 When oil is just hot, gently drop in the nimki and fry them on very low flame to ensure they are fried well within (each layer). Fry them in batches. Do not overload the pan.
11 Fry all the nimkis from both the sides. Do not fry on high flame or it will burn the nimkis and will remain uncooked inside.Remove the nimkis on to the absorbent towel and allow them to cool.
12 Keep it in clean air tight container for easily up to a month.Serve these amazing Masala Nimki along with tea or pickle or just enjoy it on it’s own.