1 cup all purpose flour/ maida
3 tbl spoon melted ghee
1/2 tea spoon sugar
Pinch of salt
Nigella/ kalowanji / kalojeera according to taste
Water around 1/4 th cup-1/3 rd cup ( depending on the quality of flour)
Oil for frying
1. Take a bowl and put flour and ghee . Mix with your finger tips . The mixture will look like bread crumbs and somehow binds together if press hard . This is called moyan . Now add the water slowly and knead lightly until a soft but firm dough is formed . Cover the dough with a warm cloth and keep it aside for at least half n hour.
2. Make small balls from the dough .Roll the balls on an oiled surface and make small , thin disks. Now prick the surface of the disks with a fork . That would help not to puff up . Now fold the disk and prick all over once again . Fold Again and nor lightly prick on few places , like edges and middle .
Try to roll the balls as thin as possible . In the pic I did it in hurry , so it may seem like little thicker . But in fact I really rolled it very thin .
3. Deep fry the nimkis in hot oil at low flame until brown and crispy . Now frying is very important . If you put them in very hot oil , they will get browned earlier before they are done . And if the oil is not hot enough the nimkis will absorb to much oil leaving it soggy . If you don’t fry them for longer time at low flame they will not become crispy at all .