Nimki/ Baked Spicy Cracker

Nepali cuisine is very similar to the north and east indian recipes. There are bound to be some common shared food ideologies considering we are so close geaographically.

Nimki is also a popular Indian snacks especially in the northern part. Similar variants are made all over. I picked this recipe for its sheer simplicity and also on its appeal factor as a snack for my lil one.

It is usually deep fried but since many years, plenty of Indian deep fried snacks have opted the pseudo health route of baking the dishes. In my view it does not necessarily add to the health factor but it is still a good option to bake if you are like me lazy to stand around and fry. Second it is less time consuming since the oven does the job for you.

I made the version with dried Methi/fenugreek leaves for added taste, but it is purely optional. You may also replace the butter with ghee for typical indian flavors, I just find it easy to bake with butter off late. 




Ingredients
1 cup All Purpose Flour/ Maida
1/3 cup softened butter (salted is fine)
1 tbsp crushed dried fenugreek leaves
1 tspn red chilli powder (optional)
1 tspn sesame seeds (optional)
1 tspn baking powder
1 pinch of crushed carom seeds (ajwain)
Salt to taste
Method
1) In a bowl, add all the ingerdients except butter and mix well.
2) Now add the butter and using the tip of your fingers rub it into the flour mixture.
3) Add 2 tspn water at a time to make a soft yet firm dough. Let it rest for 10 min.
4) Now take the dough and knead it gently to smoothen it out 
5) Pinch out small balls and roll it out flat to make the desired sized nimkis
6) Place these on greased baking sheet.
7) Bake in a pre-heated oven at 180c for 10-12 min or until the color changes to deep red(or golden if you have missed the red chilli powder)
8) I did not prick much holes into my nimkis and allowed them to inflate. After about 7 or 8 min, I flipped them over and placed it back into the oven which deflated them. This way I got some bubbles on the top. You may prick each with fork or knife to avoid this.

When done, let them cool down completely, store in air-tight container.





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