Nimki….a Odia savoury and a Diwali Collab

Salty, crunchy, flaky with a mild hint of Nigella seeds, a staple savoury of Odisha, Nimki a regular snack is found in small kiosks, roadside food stalls and every household specially during the festive season. With Diwali a few days away I have decided to include these crispy fried delights in my Diwali menu. Every Diwali I serve a Odia savoury or sweet meat to our guests to make them aware of our culture and tradition. Last time I had prepared the gorgeous, sweet Labanga Lata, a Odisha special a stuffed with khoya which was a hit in my Diwali party.

My elder one named after the Bengali word Mishti meaning sweet I had decided to name my younger one Nimki.Thank God, good sense prevailed and I changed my mind or else she would have cursed me her whole life. These quick and easy savoury delights are a treat to the eyes as well as the tummy.

Let’s have a look in my blogger friends’ Sweta and Parinaaz ‘s blogs to check out what savoury they are serving for their Diwali get together. Click on the photos to go to their blogs .I am sure you are going to love these.

Nimki....a Odia savoury and a Diwali Collab

Print Recipe

A salty, crunchy, flaky savoury of Odisha which is a regular snack delight as well as a festive treat .

• Coursesnack
• Cuisineodia

Servings	Prep Time
15 piece	10 minutes

Cook Time	Passive Time
15 minutes	30 minutes

Servings Prep Time 15 piece 10 minutes

Cook Time Passive Time 15 minutes 30 minutes

Nimki....a Odia savoury and a Diwali Collab Print Recipe A salty, crunchy, flaky savoury of Odisha which is a regular snack delight as well as a festive treat . Coursesnack Cuisineodia Servings Prep Time 15 piece 10 minutes Cook Time Passive Time 15 minutes 30 minutes Servings Prep Time 15 piece 10 minutes Cook Time Passive Time 15 minutes 30 minutes

Ingredients

• 3/4 Cup Maida All purpose flour or
• 1/2 Cup Atta Wheat Flour or
• 1 teaspoon seeds Kalonji nigella or
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 Cup water
• 2 tbsps all purpose flour
• 2 tbsps ghee

Servings: piece

Instructions

1. Add the Maida, Atta,salt, baking powder and nigella seeds and mix well .
2. Add the 2 tbsp oil to the mix and rub the flour and oil with your fingers so that the mix looks crumbly
3. Add the water slowly and knead into a tight, smooth dough, cover and keep aside for 1/2 an hour.
4. Now add the ingredients under layering , the Maida and the ghee in a small bowl and mix well.
5. Heat oil in a wok for deep frying.
6. Divide the dough into 15 equal sized balls. I made small ones, if you want bigger nimkis divide into 10 balls.
7. Roll out each ball into a thin circle, prick with a fork to avoid the nimki to fluff up, spread a little Maida ghee mix on the circle , fold it into a triangle.
8. 
9. Make nimkis with the rest of the dough and fry 4-5 at a time in medium low heat for 8-10 minutes until they are light golden brown.Remember not to fry on high heat as they will brown on the outer side but will be uncooked from inside and will be chewy and not crispy.
10. Drain with a slotted spoon once done and once cool store in an airtight container .These nimkis keep fresh for 15-20 days easily.

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