The countdown to Holi ( festival of colors ) has begun in earnest in India. Already my child is stocking colors and readying the pichkaris ( water gun ) to soak all and sundry during Holi festival. This reminds me of childhood days where me and friends used to ambush behind our compound walls with water color filled balloons and pichkaris to target any passerby or any family friends visiting our home to play holi. Their surprised look when they used to get drenched with water was priceless but all of them took it in the spirit of holi.
Also, my mom used to prepare Gujiyas, Methi Mathri, Urad Dal ke pakore, Mutton Keema, Dahi Vade and Kucho nimkis ( diamond shaped nimkis) which we used to savor during playing with colored hands or after completing the holi and taking a through shower.
Today I am posting the nimkis as they are best tea time snack. This is must for Bijoyas get togethers.
2 cups All purpose Flour
1/2 tsp Carom seeds
1 tsp Nigella seeds (kalongi)
1 1/2 tsp Chilli powder
1/2 Baking soda
3 tbsp Vegetable Oil
1/2 cup Water to knead the dough (warm)
1 tsp sugar
Salt to taste
Oil for deep frying
Sift flour in a large bowl and make a well in the center to add oil. One by one add all the dry ingredients (not oil) and mix well with fingers. Once you have mixed oil and flour well, pour warm water a little at a time and knead the flour into a stiff dough. Knead it for 2-3 minutes more. Cover it with a moist cloth and let it rest for 1/2 hour.
Divide the dough into 2-3 equal parts. Take one portion and shape the dough into a ball and roll into a big roti /chapati.
I prefer my set of nimkis very thin so rolled them really thin. Take a sharp knife and make crisscross cuts to make little diamonds.
Heat oil in frying pan and ensure that oil temp is really hot. To check drop one diamond into hot oil, if it sizzles and comes up slowly it means temp is ok. Drop few diamonds into the hot oil and fry them on low temp. Flip them frequently for evenly fried nimkis or until they turn light golden in color.
Drain thoroughly and let them cool properly. Repeat until you finish the dough. Once cool transfer these nimkis to an air tight container as they have life shell of 2-3 weeks. Whenever you want to enjoy these nimkis just sprinkle some black salt and enjoy !