Ajwain Aur Kalonji Ki Nimki
5 oz whole wheat flour or atta
5 oz all-purpose flour or maida
1½ tbsp kalonji or nigella seeds
1½ tbsp ajwain or carom seeds
1 tsp salt
¾ tsp baking soda
¼ cup ghee or clarified butter
2 cup oil — for frying
How to make Ajwain Aur Kalonji Ki Nimki
- Sieve whole wheat flour, all-purpose flour, baking soda and salt together in a large mixing bowl. Add the kalonji and ajwain to the sieved flour and mix.
- Add the ghee and rub it in the flour. Add some water to the flour and start kneading the dough. Add water in small quantities while kneading.
- The dough should be hard and firm and not soft. Make medium sized balls from the dough.
- Dust the table with some flour and roll the balls into flat thick rotis. Cut into squares or thin strips with a knife.
- Heat oil in a heavy bottomed pan. Deep fry the Ajwain aur kalonji ki nimki in the pan until golden brown.
- Ajwain aur kalonji ki nimki is loaded with the flavors of ajwain and kalonji. Ajwain and kalonji have several medicinal benefits recognized since ancient times. Ajwain is rich in thymol and hence was used in surgeries as an antiseptic during the early 20th century!
- Kalonji is often referred to as onion seeds but, it is not at all related to onions! Wheat is the base ingredient in Ajwain aur kalonji ki nimki. Its origin can be traced to the Tigris and Euphrates river valley, also known as the ‘cradle of civilization’. Maida is made from the starchy white part of the wheat grain. It is naturally yellowish in color but it is bleached to give its snowy white color.