In a bowl, add flour, cumin seeds, ajwain, kalonji, chili flakes, amchoor, black pepper powder, kasuri methi, salt, 3 tablespoons of oil and mix until crumbly.
Then, add water and knead it to a stiff dough. Be sure to not add too much water at a time.
Then, cover the dough and allow it to rest for 30 minutes
Once the dough is ready, divide it into small balls depending upon the size of nimki you prefer to make. I made around 24 nimki balls out of it. Then, take one ball and roll it into a disc of 3.5-4 inch.
Now, apply ghee and fold it into semi-circle.
Apply little ghee again and then fold to form a shape of triangle.
Prick the nimki all over and slightly press the edges.
Now, repeat the same for all nimkis. Once they are ready to fry, heat enough oil in deep bottom pan/kadhai.
When oil is just hot, gently drop in the nimki and fry them on very low flame to ensure they fry well within (each layer). This takes around 12-15 minutes. Fry them in batches and do not overload the pan. Fry all the nimkis from both the sides in the same way. Do not fry on high flame or it will burn the nimkis and will remain uncooked inside.
Once they are golden, remove the nimkis on to the absorbent towel and allow them to cool. Keep it in clean air tight container for easily up to a month.
Serve these amazing Masala Nimki along with tea or pickle or just enjoy it on it’s own.