Nimkis
Nimkis is crispy, deep fried pastry strips. Tasty and very moreish.
Ingredients
2 cups plain flour
1/2-1 tsp salt or to taste
1 tsp cumin seeds
1 tbsp ghee
1/2-3/4 cup tepid water
Oil for deep frying
Method
Put the dry ingredients into a mixing bowl and mix well to combine.
Rub the ghee into the flour mixture.
Drizzlevabout 1/2 cup of the water into the flour and use your fingertips to form a dough. If the dough is very dry and crumbly, add more water, a little at a time until all the dry flour is incorporated into the dough. Knead for a few minutes until you get a firm, smooth and pliable dough.
Divide the dough into eight equal portions. The easiest way to do this is to divide the dough into halves, then divide each half into two, giving you four pieces. Now divide each piece into halves again.
Roll each piece into a ball and flatten gently into a round, flat disk.
Roll out each piece to about 1.5-2mm thickness. You can do this using a rolling pin, but if you have a pasta machine, use it. I first roll each piece at setting no. 1 and then at no.5.
Cut each rolled sheet of pastry into 2-2.5 cm strips and then cut across diagonally to form diamond shaped pieces.
Heat oil. When the oil is hot, reduce the heat to moderately low. Fry the pastry strips in batches until a light golden brown and crisp - about 3 minutes. The trick to getting crispy nimkis is to fry slowly, stirring with a slotted spoon now and then to make sure they brown evenly.
Transfer to a large metal strainer sitting over a small bowl to drain any excess oil. Once drained, transfer the nimkis To a bowl or plate lined with paper towel and allow to call completely.
Store in an airtight container when completely cold. Will keep for 2-3 weeks,
