Saturday, 15 July 2017

Nimki

   This is a deep fried preparation ,which is quite an essential item at festivals at my place.They remain crisp for over a month if kept in an airtight container.Pack these in your kids lunch boxes or enjoy these with your evening chai(tea).These flaky ,crispies are a sheer delight,and you cant stop yourself from having more.


You might also like--Rava idli or semolina idli or sooji idli
                               Dahi parwal or doi patal
                               The quick paneer in little oil
                               Curd aloo or potatoes in yogurt gravy







Do like my facebook page here for more interesting recipes


Ingredients
1-All purpose flour-2 cups
2-Oil-2 tablespoons(for dough)
3-Water -for kneading the dough
4-Oil for deep frying
5-Ghee-1 tablespoon
6-Rice powder-1 tablespoon
7-1 pinch


Stepwise pics


Make a hard dough by  using the oil ,salt and by sprinkling water
 Leave the dough for at least one hour, then divide the dough into two portions

Roll out each portion of the dough into  a thin roti


Mix the rice flour and ghee to make  a smooth paste

Spread this mixture evenly on the rolled out roti

Now  fold the roti as shown starting from one side


done

Stretch alittle from both sides

done

Cut into equal portions

Press tehm with the palm to make them flat



Now roll out into small puris of three inch diameter


Fold into a triangle



Prick with a fork on both sides, to avoid puffing

Get the batch ready


Deep fry in medium hot oil for 10 minutes

Take out of oil and leave in open

Likewise fry all the batches till pinkish



Store in an air tight container and enjoy












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