For layers Nimki..Take 2 cup refined flour in a bowl and to it add ½ tsp salt, baking soda,½ tsp carom seeds and ¼ cup oil. Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set.
After 20 minutes, lubricate the dough again to make it smooth. Divide it into equal parts.
Lift a dough ball at a time and flatten it. Add Kasoori Methi.For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.
Sprinkle some flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.
Drop a little oil over and spread it evenly. Sprinkle some more flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.
Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer.
Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the layers nimki.The thickness of sheet is kept ½ cm or ¾ cm.
Cut out long stripsfrom the rolled sheet and place them on a plate.Similarly prepare the rest by flattening and cutting the dough balls.
Heat enough oil in a wok or pan to deep fry the strips. Heat it in low flame. To check the oil, place your hand over the wok like this and fry on medium heat.
When the layers nimki cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.
For Karela shape Nimki...Take refined flour in a big mixing bowl followed by cumin seeds, carom seeds, salt, black pepper, and oil. Mix everything really well.
Add water in small portions to the flour and knead stiff dough. Dough should be harder than required for making pooris. Cover and leave the dough on one side for 15 to 20 minutes to set.
Later, knead the dough a little and divide it into medium lemon size lumps. Take a lump and roll it out into 6 to 7 inch diameter round and thin poori.
Now cut the poori into 1/2 inch thin strips leaving ½ inch space from top and bottom.
Then start folding the poori from one side to another side of it. Stick the ½ inch top and bottom properly to make both the ends pointy like bitter gourd.
Place the prepared bitter gourd shaped nimki on a plate and likewise prepare the rest of them.
Heat enough oil in a wok on flame to deep fry the bitter gourd shaped nimki. When the oil gets heated, slide the bitter gourd shaped nimki in the wok.
Fry the bitter gourd shaped nimki on medium-low flame until they become light brown in colour from all the sides.
Later, transfer the fried bitter gourd shaped nimki on a plate covered with absorbent paper. Bitter gourd shaped nimki are ready.
For triangle Nimki Roll out each ball into a thin circle, prick with a fork to avoid the nimki to fluff up, spread a little Maida ghee mix on the circle, Fold it into triangle shape,place black peppers.
Make nimkis with the rest of the dough and fry 4-5 at a time in medium low heat for 8-10 minutes until they are light golden brown.Remember not to fry on high heat as they will brown on the outer side but will be uncooked from inside and will be chewy and not crispy.
Drain with a slotted spoon once done and once cool store in an airtight container.These nimkis keep fresh for 15-20 days easily.
For the fish shape Nimki..Make a small round Poori, with the help of a knife cut from the inner halves to the ends in equal parts. Cut equal parts on each side of the Poori from the centre.
Now, firstly taking the top most cut parts, overlap both the sides on one another giving a cone shape to Nimki. Place a black pepper ball in the middle of it.
Alternately overlap the equal cut parts from thone part left which will form the tail part of this fish shape sides.
Deep fry the fish shaped Nimki.And for the flowers Nimki Prepare a rectangular pooori.Fold it and make cuts then open and refold as shown in the pics.Then deep fry the flowers Nimki.
For the net Nimki..Prepare square Poori and make cuts and deep fry.Place all types of Nimkis in a big plate,Garnish according to your taste and style and celebrate festive season.Enjoy
