Yummy Tikona Nimki recipe with step by step pictures

Tikona Nimki recipe is a great way of preparing a wonderful snack called as Nimki. Tikona Nimki is a variation of Namak paare snack, which is a layered triangular shape snack covered with very yummy spice mixture. Its layered structure and crunchy texture appeals to all age group. It can be made during any festive or celebratory occasion. It has a very long shelf life, more than a month, if stored in an airtight container. But trust me they will vanish super fast. Do try below mentioned Tikona Nimki recipe with step by step pictures.

Nimki Recipe

Tikona Nimki Recipe Ingredients:

All purpose flour (Maida) – 2 cups

Salt – As per taste, I have used 1/2 a teaspoon

Kalonji (Nigella seeds) – 1 teaspoon

Ghee or clarified butter – 2 tablespoons

Water – for kneading the dough, I have used around 1/2 cup of water

For masala (sprinkler):

Dry mint leaves (Pudina) powder – 1 and 1/2 tablespoons

Red chili powder – 1 teaspoon

Dry mango powder (Amchur) – 1 teaspoon

Chat masala – 2 teaspoons

Black slat (Kala Namak) – 1 teaspoon

Plain salt – 1/2 teaspoon

Clarified butter or Ghee {for greasing the Nimkis} – 1 and 1/2 teaspoons

Oil for frying Tikona Nimki (I have used refined Sunflower Oil)

Tikona Nimki Recipe Method:

1. Take a large bowl and add all purpose flour (Maida), nigella seeds (Kalonji) and salt in it.

2. Now pour/add clarified butter (Ghee) into the mixture.

3. Mix it gently with fingers of your hands such that it achieve crumbling consistency. They key is not to mix it vigorously or too much.

4. The texture should be like if you bind the mixture with your hand, it will form a lump as shown in picture below.

5. Now add water into the mixture as required to form a dough, I have used around slightly less than 1/2 cup of water.

6. Again slowly and gently mix it to form a dough, remember, do not over knead it or mix it for very long as this will activate the gluten in flour and will turn your snack bad.

7. Wrap it with cling wrap (as shown in the picture below) or cover the prepared dough with a damp cotton cloth and refrigerate the dough for minimum one hour (the more the better). 

8. Take the dough out of fridge, unwrap the dough.

9. Roll it up and divide it in four equal parts.

10.  Repeat division of each dough lump by dividing them equally.

11. Continue repeating the process till you have a small lime size lump.

12. Take some small size lumps and roll them to form a round ball.

13. Now take out one ball and start rolling it using a rolling pin (Belan) to make a thin flat circular object.

14. Take a fork and prick the flattened disk.

15. Grease the thin and flat circular disk with clarified butter or Ghee.

16. Fold the disk to form a semi circle, but do not press the semicircle, just flip the other half of the disk.

17. Again gently fold it to form a triangle (Tikona) shape. Still, do not press the triangle.

18. Now press only the two bottom vertices or points of the triangle, to ensure that triangle shall not get open up while frying. Its important to  press the points and no other area of the triangle.

19. Repeat step 12 to 18 for all the other remaining small lumps of dough, as shown in the picture below.

20. In a heated pan with sufficient refined oil (I have used refined Sunflower oil) it, batch fry Tikona Nimki, by putting them in oil. Make sure you do not over fill the frying pan with Nimkis on low flame.

21. Deep fry them till Tikona Nimki becomes light golden brown in color from both side one medium low flame.

22.  Fry all the Tikona Nimkis in similar way and keep them in a large bowl.

23. Now in another large bowl and put dry mint leaves (Pudina) powder, red chili powder, dry mango powder (Amchur), chat masala, black slat (Kala Namak) and plain salt into it.

24. Mix all the spices so that a homogeneous spice mixture is formed.

25. Now add Tikona Nimki into the bowl. Remember, that you need to do this when Nimkis are hot and not cooled down, otherwise the spicy mixture will not be glued or stick to Nimki. Hence, spice mixing is immediately done after frying them (when they are hot) in Nimki recipe

26. Gently fold them so that each Nimki is covered with masala generously, using your hand or spatula. To prevent the breaking of Nimkis,  mixing of masala should be done slowly with light hand. Once masala mixing is done, allow them to cool down completely. When cooled, store them in an airtight container or a jar for later consumption.

Super crispy, spicy and addictive Tikona Nimki is ready to be served anytime, as a snack. Give it to your children or serve it to your guest and friends over a cup of tea and they all are going to love each and every bite of this wonderful Indian cracker. This can also be prepared in festival time, specially Holi and Diwali by following above Nimki Recipe

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Nimki Recipe


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