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Ajwain Aur Kalonji Ki Nimki

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Adjust Servings:
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

Nutritional information

219.09 g
34.2 g
499.71 g
3658 mg
122 mg

Ajwain Aur Kalonji Ki Nimki

  • Veg
  • 45 mins
  • Serves 6
  • Easy



Ajwain aur kalonji ki nimki is a crispy snack brimming with the savory taste of kalonji and ajwain. Tea, especially hot ginger and masala tea and nimki are one of the best combinations. Bite off the nimki and sip some tea. Repeat. It’s pure bliss, indeed! This savory snack is a crunchy preparation of atta, maida, kalonji, and ajwain which makes it extremely digestive too, so you you need not worry about overindulgence and its harms, for, there aren’t any!

Health Benefits

Ajwain aur kalonji ki nimki is made of atta or whole wheat flour which is rich in fiber, vitamins, zinc, magnesium, and iron. Ajwain is good for curing common cold and provides relief from arthritis pain.  Ajwain is used to treat indigestion, flatulence, and colic pain. Nigella seeds or kalonji are loaded with vitamins, amino acids, and protein. They help in reducing joint pain and headaches. Kalonji is also helpful in boosting immunity and in getting rid of kidney stones and infections.

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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.
Badam Ki Phirni
Badam Ki Phirni

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