Nimki

Preparation :2 mins
Cook :20 mins
Total Time :22 mins
Servings :Makes 13 nimkis

Ingredients :

3/4 cup plain flour (maida)
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
2 tsp ghee
salt to taste
oil for deep-frying

To Be Mixed Into A Paste
2 tsp plain flour (maida)
2 tsp ghee

Method :

Combine the plain flour, cumin seeds, nigella seeds, ghee and salt in a deep bowl and mix well.
Knead into a semi-stiff dough using enough water.
Cover with a lid and keep aside for 30 minutes.
Knead the dough again and roll into a 250 mm. (10”) diameter circle without using any flour for rolling.
Apply the prepared paste evenly over it.
Start rolling tightly from one end to another end.
Cut into 13 equal portions using a sharp knife.
Place a portion on a rolling board, where the swirled part in facing sideways and press it lightly.
Roll into a 125 mm. (5”) diameter circle without using any flour for rolling. And prick using a fork.
Fold into half to form a semi- circle and fold again to form a triangle and press the 2 corners lightly using your index finger.
Prick using a fork on both the sides.
Heat the oil in a deep non-stick pan and deep-fry a few nimkis on a slow medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
Cool completely and store in an air-tight container.