Nimki is a common home made salty snack made out of maida (all purpose flour)


Maida- 500 grams

Ghee- 75 grams or 3 tablespoons

Salt- 1.5 teaspoons or as per taste

Ajwain (carom) seeds – 1/2 tsp

Mangrela ( caraway) seeds – 1/2 tsp

Water for making the dough

Oil for frying.


1. Put the maida in a big bowl. Add the salt, ajwain, mangrela and ghee to it.

2. Rub in all the ingredients for a while till the ghee blends in well enough. To check whether ghee is enough and well mixed, take a handful and press on to it in your fist. Release the pressure. If the flour stays as one handful then it means that we can go to the next step.

3. Now slowly add water to this flour mix. Make into a hard odough and cover. Keep it to rest for 30-45 minutes.

4. After the dough is rested mix this dough just a little more so that the dough is soft and homogeneous.

5. Now take a portion of the dough and roll it out. Once it is half a cm thin, cut at the centre to get two semi circles. Place one side on the other. Then cut these semicircle layers into quarters. Place the quarters on top of the other. Again roll out these layers.

6. Roll out the layers and prepare to cut this into little finger sized pieces.

7. Heat oil in a medium to big sized Kadhai. Add some of these little finger sized nimkis. Reduce the flame to medium heat so that these nimkis can cook well. Keep moving the nimkis after short gaps. This ensures even cooking.

8. Keep an eye on the colour of the nimkis in the oil. When colour turns brown then it means that nimkis are cooked.

9. Take out the browned ones and ensure all are properly cooked.

10. Slowly add the next lot of nimkis to the oil for cooking.

Let it cool before tasting.

Lasts for 7-10 days in airtight container.

But Normally it gets over much faster as one can’t stop eating.