Karela Nimki | करेला निमकी | Chef Harpal Singh

Karela Nimki is a traditional snack with roots in Indian cuisine. Nimki is a type of savory snack. It's called karela nimki due to it's unique shape. it also called champakali when it cut from center into two equal part because it looks like champa flower.
#chefharpalsingh #namakshamak #cooking #recipe #indianfood #indiancuisine #nimki_recipe #besan #snacks #eveningsnacks #karela
Ingredients Quantity
For Nimki
Black pepper 1 tsp
Refined flour 2 cup
Ghee 2 tbsp
Carom seeds 1 tsp
Kasuri methi 1 tsp
Salt 2 tsp
Water as required
For Green Chutney
Fresh coriander 1 cup
Mint leaves ½ cup
Green chilli 3 no
Water as required
Lemon juice ½ no
Chaat masala 1 tsp
Black salt ½ tsp
Salt to taste
For Sweet Chutney
Water 1 ½ cup
Red chilli powder 1 tsp
Dry ginger powder 1 tsp
Fennel powder 1 tsp
Chaat masala 1 tsp
Dry mango powder 1 ½ tsp
Black salt ½ tsp
Carom seeds ¼ tsp
Salt to taste
Sugar ¾ cup
Method :-
1. Take black pepper corn and crushed them with the help of Mortar and pestle.
2. Take a large mixing bowl and add refined flour, ghee, carom seeds, kasuri methi, salt and black pepper crushed.
3. Mix everything well then add some water and make a medium stiff dough.
4. Cover with a tissue and let the dough rest for 15 minutes.
5. Take a mixer jar and add fresh coriander, mint leaves, green chilli and water grind a smooth paste.
6. Then add lemon juice, chaat masala, black salt and salt mix well. Now side out in a bowl and keep in fridge.
7. Place a sauce pan on medium flame and boil water.
8. In a water add red chilli powder, dry ginger powder, fennel powder, chaat masala, black salt, carom seeds, salt and sugar boil well.
9. Make small balls from the dough. Roll the dough balls to make small thin pooris.
10. Make vertical slits all over leaving some portion on the side.
11. Now roll the pooris to make a cylinder.
12. Place a kadai on medium flame and heat oil.
13. Deep fry the prepared karelas on medium to low heat in batches.
14. Fry all the karelas nimki until golden brown and drain on a paper napkin.
15. Serve in a plate with the green chutney and sweet chutney.
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