Layered Nimki is a delightful tea-time snack that is crispy and flavorful. The process involves creating a tight dough with a mix of all-purpose flour, spices, and ghee, followed by layering it with a ghee-flour mixture to achieve its signature crispiness. Perfect for evening snacks or as a treat for guests, this recipe is a must-try for anyone who loves traditional Indian snacks.
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Mix the all-purpose flour, salt, carom seeds, cumin seeds, powdered sugar, and ghee in a bowl.
Gradually add water to the mixture and knead into a tight dough. Cover the dough and let it rest for a while.
In a separate bowl, make a thin batter using the remaining ghee and all-purpose flour.
Roll out the rested dough thinly and spread a thin layer of the ghee and flour mixture on top.
Fold the dough and roll it out again to create layers. Repeat the process if needed.
Cut the rolled dough into desired shapes and fry in hot oil until golden and crispy.
Ensure the dough is tight and well-kneaded to achieve the perfect texture.
Let the dough rest for at least 15 minutes to enhance the flavor and texture.
Use medium heat while frying to ensure the nimki cooks evenly and becomes crispy.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture might be slightly different and less crispy.
How long can I store the nimki?
You can store nimki in an airtight container for up to 2 weeks.
Can I bake the nimki instead of frying?
Yes, you can bake them at 350°F (175°C) until golden and crispy, but the texture may differ slightly.
What is the purpose of the ghee-flour mixture?
The ghee-flour mixture helps create the signature crispy layers in the nimki.
Can I add other spices to the dough?
Yes, you can experiment with spices like chili powder or turmeric for additional flavor.
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