Crispy Tikona Nimkee: Savory Indian Triangle Snacks
45 minutes
1022 reads
About Crispy Tikona Nimkee: Savory Indian Triangle Snacks
Craving a crispy, savory snack? Look no further than Tikona Nimkee, delightful golden triangles hailing from North India. These moreish treats are perfect for any gathering, from casual get-togethers to festive celebrations.A simple blend of refined flour and semolina creates a dough that's surprisingly easy to handle. Infused with the aromatic warmth of carom and onion seeds, these light and flaky snacks fry up quickly to golden perfection.Enjoy these irresistible Tikona Nimkee warm with a steaming cup of chai for a truly authentic Indian snacking experience. You won't be able to stop at just one!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Semolina suji
- 1/4 tsp Carom Seeds ajwain
- 1/4 tsp Onion Seeds kalonji
- 1 tsp Baking Powder
- 1 1/2 tsp Salt
Instructions
- In a large bowl, combine the refined flour, semolina, carom seeds, onion seeds, baking powder, and salt.
- Add the clarified butter (ghee) to the dry ingredients.
- Gradually add water, a little at a time, mixing until a stiff dough forms. Kneading for a minute or two helps develop gluten, which gives the nimkee a pleasant chewiness.
- Cover the dough with a clean kitchen towel and let it rest for 15 minutes. This allows the gluten to relax, making the dough easier to roll.
- Divide the rested dough into 10 equal pieces.
- On a lightly floured surface, roll each piece into a thin circle, about 1/8 cm thick.
- Fold the circle in half, then fold it in half again to form a triangle shape.
- Heat oil in a deep pan or kadai over medium heat. To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle gently and rise to the surface.
- Carefully place a few triangles into the hot oil, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy, flipping them halfway through.
- Remove the fried nimkee with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the crispy Tikona Nimkee warm with a cup of tea or your favorite chutney.
Recipe Notes
Good To Know
- For an extra flaky texture, rub the clarified butter (ghee) thoroughly into the flour and semolina mixture until it resembles breadcrumbs before adding water; this helps create layers as the nimkee fries.
- If you prefer a spicy twist, sprinkle a pinch of chili powder or crushed black pepper into the dough, or dust the triangles lightly with chaat masala immediately after frying.
Expert Tips
- For a crispier nimkee, ensure the oil is hot enough before frying. Dropping a small piece of dough into the oil should sizzle immediately.
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy nimkee. Fry in small batches for best results.
- Experiment with different flavor combinations by adding herbs and spices to the dough, such as cumin seeds, ajwain, or dried fenugreek leaves.
Storage Instructions
- Store cooled Tikona Nimkee in an airtight container lined with parchment paper to preserve their crispness for up to a week. Adding a small packet of food-safe silica gel can help prevent moisture build-up.
Related Posts You May Like
Recipe Nutrition
Calories: 345kcalCarbohydrates: 38gProtein: 6gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 855mgFiber: 2g
muktisahay
Articles: 212
5 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so good! Appreciate the share.
Such a lovely dish! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
This is exactly what I was looking for!
This is perfect! Can’t wait to taste it.