You can watch the video recipe here

This is Odisha style nimki…it is used for our ghuguni chaat and we love this as it is also.Some love this in the form of nimki chaat with some ghuguni gravy.My son tells this is samosa but without aloo…kids are so innocently explain everything…SO lets get started the recipe

Preparation Time 5 min
Kneading n Rolling Time 15 min
Frying Time 5 min per batch

Ingredients

2 cups all purpose flour or maida
1 tsp kalonji
 2 tsp carom seeds
1 tsp red chili powder
1 tbsp oil for kneading the dough and roll the nimki
water to knead the dough
Salt to taste

OIL for deep frying
Black Salt for garnishing

Procedure

Add all ingredients to the maida except black salt and water.
Rub the dough with the oil so that it is khasta(it changes colour from white to offwhite)
Now when you make a dumpling it forms a shape,so the oil is incorporated properly with the dough.
Now add water little by little and make a semi tight dough.(I have used ½ cup water for 2 cups of maida)
The dough is little tighter than our puri dough.
Coat with little oil on dough so that it will not dry and rest the dough for 10 min
Make lemon size dumplings out of the dough.
Take one dumpling and roll the dough thin,if you feel it is difficult to roll just coat with little oil and roll.
Now fold the sheet to half and the one more half like we make triangular paratha.
Press with light hand,so that its folding will open properly while frying.
In this way make all nimkis.
Meanwhile heat the oil for deep frying.
Put nimkis in hot oil one by one.
Deep fry in medium to high flame,after some time it starts floating in oil.
Turn the nimkis so that it is evenly fried.
When it turns into light golden colour,remove to ana absorbent paper so tha t excess oil is drained out.
Sprinkle some black salt on nimkis,it tastes awesome.
When it cools down a bit,it is more crispy,flakyI have shown in the video).
It can be kept for 2 weeks…keep in an air tight container.
But if kids are like my son they will finish it in two dayz only ha ha ha as it is so tasty.

Notes

Fry the nimkis in medium to high flame and turn in between.
If you fry in low flame it is crispy byt little hard and soaks more oil.
If nimki fried in medium to high flame it is flaky and light,soaks less oil.
When you feel the oil is too hot just make the flame to low.
Roll the nimki thin so that is is crispy in less time.
Press the folds with light hands otherwise we will not get layers.