These diamond shaped savory crackers, Nimki have a lot of memories attached to it. My mom's makes the best Nimki in our home. I remember her making them in big batches during festive season and we, kids used to poke around the kitchen to grab a few to munch on.
Even though I make them now myself, I still have not got the shapes perfect. Not that it matters when it comes to taste, but evenly shaped nimki looks way better.
Papdi are essentially same as nimki, they just differ in shape. I use the same dough to make both of these. The best papdi are those which are crunchy and yet breaks easily. Nimki are more crunchy, their shape helps in their texture. Papdi are the most most essential elements of the most popular Indian snacks like Papdi Chat and Sev Puri. Today, I am sharing how I make 'Nimki' and 'Papdi' with the same dough.
This recipe makes about 50 Papdis.
Ingredients:
1 cup AP flour
1/4 cup semolina
2 tablespoons oil
½ teaspoon salt
½ tsp black onion seeds.
Water to form a firm dough
Ingredients:
1 cup AP flour
1/4 cup semolina
2 tablespoons oil
½ teaspoon salt
½ tsp black onion seeds.
Water to form a firm dough
Oil for brushing the dough and for frying
Process:
1. Mix AP flour, semolina, salt and black onion seeds. Add the oil and use lukewarm water to make firm dough. Keep it aside for 15-20 minutes before working on it.
2. Divide the dough in about 50 equal parts and roll them individually into 2 1/2 inch even rounds. Prick with a fork in about 4 to 5 place.
3. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 1/2 inch of oil. Fry the papdi on medium to medium high heat until both sides are light golden-brown in color.
4. Transfer them into a paper towel so that excess oil is soaked out. Let it cool completely before storing. They can be stored in airtight container for 1 month.
1. Mix AP flour, semolina, salt and black onion seeds. Add the oil and use lukewarm water to make firm dough. Keep it aside for 15-20 minutes before working on it.
2. Divide the dough in about 50 equal parts and roll them individually into 2 1/2 inch even rounds. Prick with a fork in about 4 to 5 place.
3. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 1/2 inch of oil. Fry the papdi on medium to medium high heat until both sides are light golden-brown in color.
4. Transfer them into a paper towel so that excess oil is soaked out. Let it cool completely before storing. They can be stored in airtight container for 1 month.
Nimki are same as papdi but different in shape. To make them make the dough as made for papdi and follow the instructions below.
1. Divide the dough into five equal parts and shape them into smooth balls.
2. Roll one dough ball at a time into thin chapati like discs. Using a knife or a pizza cutter cut thin strips of the dough and cut the strips diagonally to get diamond shaped pieces.
3. Fry them in medium hot oil till they are golden brown in color. Do the same with rest of the dough balls. Keep the rest covered when you are rolling one.
4. Cool them completely before storing.
Here is a link to video of making nimki to help you understand the process of making them, even though the recipes are not same.
They are great to much with afternoon tea.
Thank you for stopping by! Cheers!
