Nimki Nepali Crackers
Crunchy, golden, and irresistibly spiced, Nimki Nepali Crackers are a traditional Himalayan snack perfect for anytime munching. Made from a simple dough of all-purpose flour, aromatic ajwain seeds, and a hint of black pepper, these savory crackers are lovingly fried to crispy perfection. The addition of ghee lends a flaky texture and rich flavor that sets them apart from typical snacks. Cut into charming diamond shapes and pierced to prevent puffing, each bite is a delightful balance of crispness and subtle warmth. Ideal for tea-time or an appetizer platter, these Nepali crackers are versatile, easy to store, and a true celebration of authentic Nepali flavors. Perfectly suited for anyone looking to explore quick, homemade fried snacks!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ajwain seeds (carom seeds)
- 0.5 teaspoon Black pepper (coarsely crushed)
- 3 tablespoons Ghee
- 100 milliliters Water
- 500 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, ajwain seeds, and black pepper.
Add the ghee to the flour mixture and mix well with your fingertips until the mixture has a breadcrumb-like texture.
Gradually add water, a little at a time, and knead to form a firm, smooth dough. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
After resting, divide the dough into 4 equal portions. Roll each portion into a thin sheet (about 2-3 millimeters thick) using a rolling pin.
Cut the rolled dough into diamond or rectangular shapes using a knife or a pizza cutter. Pierce each piece with a fork to prevent them from puffing up while frying.
Heat the vegetable oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into it—it should sizzle gently and rise to the surface.
Fry the nimki in small batches, turning occasionally, until they are golden brown and crispy. Make sure the heat is not too high to prevent burning.
Remove the fried nimki with a slotted spoon and drain on paper towels to absorb any excess oil.
Allow the nimki to cool completely before storing them in an airtight container. They can be kept fresh for up to 2 weeks.
Nutrition Facts
Calories |
5590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.5 g | 698% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2367 mg | 103% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 0.6 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
