Whether it’s Diwali or Holi, Indian High Tea or just a chilled out afternoon with a cuppa in your own home, serve these delicious crispy crackers with a bit of a twist. I bet they are going to steal the show.
NIMKI
Nimki, savoury deep fried Indian style crackers, are hugely popular in North India and West Bengal. Also, they can be prepared in many shapes such as diamond, triangle and layered, then deep fried. Traditional Nimki is flavoured with cumin and Nigella seeds, but nowadays you can find in various flavours and shapes, however, the texture remains the same – crunchy and crispy that should be eaten with tea or pickle throughout the year. But somehow there is great fun eating during the Diwali period.
HERBES de PROVENCE NIMKI
As I mentioned above that you can play with Nimki flavours according to your taste buds, the Herbes de Provance Nimki idea was dancing in my head since I bought a huge packet of this beautiful blend of Herbes de Provance from the heart of the France countryside on my last visit to French Riviera. Almost in every dish we tried over there included this beautiful aromatic blend. Therefore Herbes de Provence Nimki on JCO!
WHAT IS HERBES De PROVENCE
Herb de Provence is a seasoning blend of herbs that grow abundantly in Southern France, therefore used in most of the savoury dishes. The dishes filled with the flavours of Provence are absolutely delicious. The blend is consistent of dried herbs such as summer savory, rosemary, basil, marjoram, thyme and lavender buds.
HERBES de PROVENCE NIMKI INGREDIENTS
Plain flour or all purpose flour ( Maida ) Herb de Provence Freshly ground pepper Ghee Salt Oil for deep frying Red Chilli Powder ( Optional )
HOW TO MAKE HERBES De PROVENCE NIMKI AT HOME
In a big bowl combine plain flour, salt, ghee, pepper powder and herbes de Provence and mix well. Knead the dough using water, and make a semi-stiff dough. Cover the dough with the clean kitchen towel for 10 minutes. Meanwhile in a small bowl mix 1 TBSP. plain flour and 1 TBSP, oil and make a thick paste. Divide the dough into equal portions and make balls. Roll the dough into thin round circle with the help of rolling pin. Apply about half a TBSP of flour paste evenly on top of the round chapatti. Then roll it into a tight log and seal the edges properly. Cut the log into 1″ pieces. Very lightly press nimki with your thumb or index finger. Fry it in hot oil on a very low heat, so nimki cookes inside out evenly. Remove, once nice and golden. Sprinkle red chilli powder if using. Do you like to read our blog? Then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest. So follow us if you can…We would love to keep in touch with you all:) If you make this recipe, please don’t forget to click a picture and hashtag it #jcookingodyssey. We really want to see 🙂
