Nimki is a light refreshing nibbles that is highly popular in Bihar. Since the dough is the same as nimki but is stuffed with potato, we call it aloo nimki. Aloo nimki is a new spin to the traditional Indian samosa. In fact when I get bored of making samosas, aloo nimki pops up in the menu as it is perfect for anyone’s taste. It is a mouth-watering snack where the potato stuffing is rolled in a maida dough and shaped like a pinwheel. The kids in particular relish it more because of its crisp texture and interesting shape . It is enjoyed best with red or green chutney.

Ingredients :

For Stuffing

1. Potato :  5 Nos.
2. Onion :  1 small thinly diced
3. Ginger paste:  1 tsp
4. Coriander powder:  1 tsp
5. Turmeric powder :  ½ tsp
6. Red chilli powder:  1 tsp
7. Garam masala powder:  1 tsp
8. Aamchur powder:  1 tsp
9. Oil: For deep frying
10. Salt: As per taste

For the dough

1. Maida: 300 GM’s
2. Oil: 3 tsp
3. Salt: 1 tsp
4. Ajwain:  ½ tsp

Step by step instructions with photos

Step 1:

Boil potatoes and peel them.

 

Step 2:

Mash them coarsely

 

Step 3:

Add oil into kadai . Once hot put the diced onion and saute it till the color changes. Add Ginger along with the rest of the masala .

 

Step 4:

Saute the masala and then add the mashed potatoes.

 

Step 5:

Saute it on high flame for couple of minutes till the potatoes and the masala blends together. Switch off the flame and sprinkle chopped coriander leaves over the mixture.

 

Step 6:

Spread the stuffing in a flat dish and let it be cool.

 

Step 7:

In a shallow vessel knead  a tight dough along with salt, oil and Ajwain.

 

Step 8:

Cover the dough and let it rest for at least ten minutes.

 

Step 9:

Divide the dough into equal size balls. Flat the balls using the rolling pins and make large rotis. Use oil so that that the dough doesn’t stick to the rolling pin.

 

Step 10:

Divide the stuffing into equal parts. Now spread the potato mixture evenly over the roti.

 

Step 10:

Now place the another disc over the stuffing and repeat the process of evenly spreading of the mixture

 

Step 11:

Gently roll the disc starting from one end.  

 

Step 12:

Once done with rolling keep it aside.

 

Step 13:

Take a sharp knife and cut the roll horizontally. 

 

Step 14:

Each slice will be in a shape of a pinwheel.

 

Step 15:

Heat oil in a pan and deep fry the nimki on medium flame turning occasionally .

 

Serving

Take them out in an absorbent paper once it is golden and crisp. Serve it hot with chutney or sauce of your choice

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Tip:

Try to prepare the stuffing in advance and allow them to come to the room temperature. This will enable the pinwheel to retain its shape.