If its something salty, crunchy and delicious it will top my husband’s “most wanted snacks” list. What I am going to blog today is exactly from my husband’s list, nimkins.
The process is very similar to that of lakri mithai, actually if you take out the making of the sweet syrup for lakri mithai you could say it is the same process. But I won’t say it is the same……
So from the beginning
I totally forgot to take a picture of the cutting process. If you have seen my lakri mithai post, you will see that I cut it smaller a thinner, it’s the complete opposite for nimkins, not so much bigger as you want it fatter. After cutting, deep fry till golden brown, let it cool completely before storing in an air tight container for up to one month.
- 7 1/2 cups flour
- 3 tbsp salt
- Handful of cumin seeds
- Handful of chopped bay leaves
- 1/2 cup oil
- 3 cups water
- Mix all the dry ingredients together. Then mix in the oil. Using the water form a dough. You may not need to use all the water, the dough should not be too soft nor too hard.
- Make dough balls and roll them out, lightly cook both sides on a frying pan or tava. Cut them, refer to the pictures. Deep fry till golden brown. Cool completely before storing in an air tight container.
- Can keep in an air tight container for up to one month.