Hi! I am Sneha Modi, a homemaker and not a professional cook or an expert in kitchen. SnehDeep’s Kitchen is a culmination of my exposure to different food habits as well as my passion of experimenting with food. The objective of SnehDeep’s kitchen is to assist each and every individual who struggles with the ideation of daily food menu.
In a wide bowl, mix flour, salt and ajwain. Add oil/ghee. Mix well. Using water, knead a semi stiff dough. Dough should not be very hard like Suhali / mathri, otherwise rolling it would be tough and if you make the dough softer, it will not be crunchy after deep fry. So, a semi stiff dough is perfect.
Cover the dough with a wet cloth and keep it aside for 10 minutes
Heat oil for deep fry.
Divide the dough into 3 equal portions and roll into balls.
Roll each ball into 5-inch diameter circle.
Using a knife first cut ½-inch apart horizontal lines, then cut 1 inch apart vertical lines.
Using a knife scrap out the pieces from the rolling board into a dotted spatula.
Once oil is very hot, add the pieces into the oil. After 1 minute, lower the heat and deep fry the nimkis until golden brown and crispy. Flip it all occasionally.
Take out nimkis on a kitchen towel. Serve hot. Or, allow them to cool completely and store in an airtight container.
You may use wheat flour(aata) for the dough.
You may use little hot milk or milk cream while kneading the dough, for softer Mathris.