Do you know that if we put ghee in a pan, add fenugreek, sauté it lightly, and then mix wheat flour, semolina, salt, carom seeds, turmeric, red chili powder, black pepper, sesame seeds, and oil in a bowl, then knead it with oil and roll it out thin. After that, we can fry it in hot oil until golden brown and crispy. You can make it this way at home. You can see the detailed...
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Heat ghee in a pan and lightly sauté fenugreek.
In a bowl, mix wheat flour, semolina, salt, carom seeds, turmeric, red chili powder, black pepper, sesame seeds, and oil.
Knead the mixture into a dough using oil.
Roll out and roll the dough thinly.
Fry the rolled dough in hot oil until golden brown and crispy.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Do not over-sauté the fenugreek as it can turn bitter.
Roll the dough evenly to ensure uniform cooking.
Can I use any other flour instead of wheat flour?
Wheat flour is recommended for the authentic taste, but you can experiment with other flours like all-purpose flour.
How do I store the Nimki?
Store the Nimki in an airtight container to keep them crispy for several days.
Can I bake the Nimki instead of frying?
Yes, you can bake them at 350°F until golden brown, but frying gives the traditional texture and flavor.
Can I skip fenugreek?
Fenugreek adds a unique flavor, but you can skip it or substitute it with other herbs like dried parsley.
What oil is best for frying?
Use a neutral oil like vegetable or sunflower oil for frying.
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