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.
In a bowl, add idly batter, sooji, salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside. Batter consistency should be like toothpaste or thick idly batter. If required then only add some water.
In a small pan heat 1 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
Preheat the baking oven to 350 F or 180 C
Grease all molds of the mini muffin tray with oil
Add baking powder and baking soda in the batter and mix well.
Fill ¾th of each mold with the batter.
Place the muffin tray in the middle rack of the oven.
Bake for 20 minutes or till light golden brown.
Take out and let it cool for 10 minutes.
Now using a knife or spoon, take out the muffins carefully.
Serve hot with chutney or ketchup.
Instead of baking, you may make this recipe in appe pan on cooktop as well.