Crunchi Nimki

Crunchy and crumbly nimki for your tea time.

Ingredients

Plain flour 1.5 cup

Black cumin seeds ( Kalo Jeera) 1/2 tsp

Cooking Oil 2 tbsp

Milk 1/2 cup

Oil 1 tbsp

Directions

In a large bowl, add white plain flour, kalo jeera seeds and 2 tbsp of cooking oil.
Mix everything together until the flour takes the texture of wet sand.
Add milk in small quantities and knead well to form a semi-soft dough.
Cover with wet towel and rest for 15 minutes.
After resting, knead dough again and cut into small equal portions.
Dust with flour and roll the dough into thin sheet.
Add oil evenly across the surface. Roll the sheet tightly from one end to another, roll it further to make it thinner and longer on the sides.
Using a sharp knife, cut into small equal portions.
Take one portion, press it down using the palm of your hand and roll it out to make a thin disc. The thinner you roll the sheet, the crispier your nimki will be!
Fold the sheet into half to form a semi-circle and fold again to form a triangle.
Press down slightly using your hand and prick using a fork.
Heat oil in a deep non-stick skillet over low-medium heat.
Deep fry them until they are lightly golden on both sides. Remove and drain excess oil.