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.

Nimkins5The 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

Nimkins3Your dough has extra ingredients than lakri mithai’s dough, its got spices, which is what sets it apart.

Nimkins1So you make your dough balls, roll them out, lightly cook on a tava or a frying pan and then cut them.

lakri mithai5lakri mithai6Now the shape you cut them will look something like this

how to cut nimkinI 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.

nimkin11Nimkins4 nimkin12

  1. 7 1/2 cups flour
  2. 3 tbsp salt
  3. Handful of cumin seeds
  4. Handful of chopped bay leaves
  5. 1/2 cup oil
  6. 3 cups water
  1. 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.
  2. 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.
  1. Can keep in an air tight container for up to one month.
Madz's Kitchen http://www.madzskitchen.com/