Recipe Index

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1⁄8 tsp. baking powder
• 1 tsp. nigella seeds (kalonji)
• 1½ tsp. salt
• 3 Tbsp. melted unsalted butter or ghee
• 6 Tbsp. cold water
• Vegetable oil, for frying

Method

1. Sift the all-purpose flour with the baking powder into a bowl, then add the nigella seeds and salt.
2. Rub the melted unsalted butter or ghee into the flour with your fingertips until the mixture forms small lumps.
3. Add the cold water a little at a time and knead the mixture into a firm but pliable dough.
4. Divide the dough into four pieces and roll each piece out to just under ¼ inch thick on a lightly floured surface.
5. Cut the rolled dough into strips about 1½ inches long and ½ inch wide, or into small diamond shapes.
6. Heat a 2½-inch depth of vegetable oil in a karai or wok over high heat, then reduce the heat to low.
7. Fry the nimki in small batches, turning them, until they puff slightly and turn an even golden brown.
8. Lift each batch out with a slotted spoon, drain the crackers well, and let them cool until crisp before storing or serving.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data