Nimki
Award-winning chef Atul Kochhar shows us how to make an easy Diwali treat of Nimki to serve with arbi ke kabab and makhana kheer.
Ingredients250 gm. Maida / white flour 1 tsp. ajwain/carom seeds 1 tsp. crushed black pepper (optional) 1 tsp. cumin seeds/jeera (optional) 2 to 3 tbsp. oil or ghee ½ to ¾ cup water salt to taste oil for frying
Method
Sieve the white flour and salt together
Add the ajwain & cumin seeds
Add the oil or ghee
Add water and start to knead the dough, the dough should not be soft, but firm
Make medium sized balls from the dough and roll them on a dusted flour into small discs
Fold them into half and then into quarter. Secure the end with a black pepper or a clove.
Deep fry them in hot oil till crisp and golden browned, drain on paper napkins
Once the nimki cool down, store them in an airtight box
Make arbi ke kabab or Jerusalem artichoke kebab for your Diwali feast