Diwali is one of the most loved Indian festivals. Lights, diyas, rangolis, crackers and yummy snacks is what we look forward to. I made many sweet snacks this year but I felt like sharing this savoury one with you. Keeping the authenticity of this snack, I have used refined flour. I made this earlier by swapping whole wheat flour for maida. I even tried baking instead of deep frying. Not that they taste bad but not as good as the original one.
- Refined flour or maida 2 cups
- Oil 3 tbsps
- Salt 1 tsp
- Nigella seeds 1/2 tsp
- Carrom seeds 1/2 tsp
- Water to knead the dough
- Oil for deep frying.
- Put the flour, oil and salt in a kneader and mix well. Add the seeds and 1 cup water and mix. Add more water if required. We are not looking for a very soft dough.
- Put the vessel with oil to heat. Divide the dough into balls and start rolling into chapatis as thin as possible.
- Dust with flour while rolling to make sure it does not stick to the rolling board.
- Cut into thin long strips vertically and then cutting them horizontally to make approximately 2 inch long and 1/2 inch wide neemkees.
- Add them to the oil gently and fry on low heat till they turn light brown.
- Take them out on an absorbent paper and wait till they cool down.
- Then transfer to an air tight container and it stays good for at least ten days or even a fortnight.