Nimki

Name: Nimki
Yield: Serves 4–6
Ingredients: 2 cups (250 g) all-purpose flour, plus extra for dusting; 1⁄8 tsp. baking powder; 1 tsp. nigella seeds (kalonji); 1½ tsp. salt; 3 Tbsp. melted unsalted butter or ghee; 6 Tbsp. cold water; Vegetable oil, for frying

Asma KhanServes 4–6Source

indian vegetarian deep fry

Ingredients

2 cups (250 g) all-purpose flour, plus extra for dusting

1⁄8 tsp. baking powder

1 tsp. nigella seeds (kalonji)

1½ tsp. salt

3 Tbsp. melted unsalted butter or ghee

6 Tbsp. cold water

Vegetable oil, for frying

Method

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.

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.

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.