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Crunchi Nimki

Crunchy and crumbly nimki for your tea time.


Plain flour 1.5 cup

Black cumin seeds ( Kalo Jeera) 1/2 tsp

Cooking Oil 2 tbsp

Milk 1/2 cup

Oil 1 tbsp


  • In a large bowl, add white plain flour, kalo jeera seeds and 2 tbsp of cooking oil.

  • Mix everything together until the flour takes the texture of wet sand.

  • Add milk in small quantities and knead well to form a semi-soft dough.

  • Cover with wet towel and rest for 15 minutes.

  • After resting, knead dough again and cut into small equal portions.

  • Dust with flour and roll the dough into thin sheet.

  • Add oil evenly across the surface. Roll the sheet tightly from one end to another, roll it further to make it thinner and longer on the sides.

  • Using a sharp knife, cut into small equal portions.

  • Take one portion, press it down using the palm of your hand and roll it out to make a thin disc. The thinner you roll the sheet, the crispier your nimki will be!

  • Fold the sheet into half to form a semi-circle and fold again to form a triangle.

  • Press down slightly using your hand and prick using a fork.

  • Heat oil in a deep non-stick skillet over low-medium heat.

  • Deep fry them until they are lightly golden on both sides. Remove and drain excess oil.

Let it cool and store it in a hot pot or in an air-tight pot. Enjoy them with your evening tea and your choice of sweets!


1 Comment

Just another snack which I love....

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