This recipe for flour nimki is a delightful teatime snack made with wheat flour, semolina, and a mix of spices. It's flaky, crunchy, and perfect for satisfying your savory cravings. The process is simple, and the result is a delicious snack that pairs wonderfully with tea or coffee. Follow along to create this tasty treat!
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Main Ingredients
wheat flour2cups
semolina1/2cup
salt1tsp
kalonji1tsp
ajwain1tsp
black pepper1/2tsp
oil2tbsp
cheese (grated)1/2cup
water (approximate for kneading)1/4cup- oil (for frying)2cups
Nutrition (per serving)
Calories
469.3kcal (23.46%)
Protein
8.6g (17.2%)
Carbs
23.8g (8.65%)
Sugars
0.3g (0.7%)
Healthy Fat
19.1g
Unhealthy Fat
6.5g
% Daily Value based on a 2000 calorie diet
How to make Flour Nimki
Prepare the Dough
- Step 1
Mix wheat flour, semolina, salt, kalonji, ajwain, and black pepper in a bowl.
- Step 2
Add oil and grated cheese to the mixture and combine well.
- Step 3
Gradually add water and knead into a tight dough.
- Step 4
Cover the dough and let it rest for five minutes.
Shape and Fry the Nimki
- Step 1
After resting, knead the dough again and divide it into four equal parts.
- Step 2
Take one part and roll it out very thin.
- Step 3
Cut the rolled dough into long pieces.
- Step 4
Heat oil in a pan until hot.
- Step 5
Fry the pieces in hot oil on medium flame until golden brown and crispy.
Nutrition (per serving)
Nutrition (per serving)
Calories
469.3kcal (23.46%)
Protein
8.6g (17.2%)
Carbs
23.8g (8.65%)
Sugars
0.3g (0.7%)
Healthy Fat
19.1g
Unhealthy Fat
6.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is tight to achieve the right texture for nimki.
Roll the dough as thin as possible for maximum crispiness.
Fry on medium flame to avoid burning and ensure even cooking.
Let the nimki cool completely before storing to maintain its crunchiness.
FAQS
Can I use all-purpose flour instead of wheat flour?
Yes, you can substitute wheat flour with all-purpose flour, but the texture and flavor may vary slightly.
What can I use instead of kalonji?
You can replace kalonji with sesame seeds or omit it entirely if unavailable.
Can I bake the nimki instead of frying?
Yes, you can bake them at 375°F (190°C) until golden and crispy, but the texture may differ slightly.
How long can I store nimki?
You can store nimki in an airtight container for up to a week at room temperature.
Can I skip the cheese in the recipe?
Yes, you can skip the cheese, but it adds a unique flavor and richness to the nimki.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia