Mandia(Ragi/Finger millet) Nimki



  1. Mandia(Ragi/Fingermillet) flour- 1 cup
  2. Maida (whole wheat flour )/plain atta- 1 cup
  3. Ghee-1/4 cup
  4. Kala jeera(kalonji  seeds) 2 tsp 
  5. ajwain (carom seeds )- 1tsp (optional)
  6. salt as per requirement
  7. oil- for frying

Preparation Method

  • Take a plate, mix Mandia (Ragi/Finger millet) flour, Maida (whole wheat flour )/plain atta and sieve them to remove any husk or other impurities.
  • Add ajwain (carom) seeds, Kalajeera(kalonji  seeds), and salt
  • Mix the whole thing very well &then add ghee and rub with the flour mixture and mix it well.
  • Then add the required water to knead a semi-tight dough.
  • Cover with a damp cloth and let it rest for around 30 minutes
  • When done, divide the dough into 14-15 equal portions.
  • Take one (keep the rest covered), roll it out to a thin circle, and smear slight tsp ghee and slight flour evenly on it
  • Fold to form a semi-circle, repeat the application of ghee and flour.
  • Fold it once again to form a triangle. Shape the other portions out in a similar way.
  • Heat oil in a pan or kadhai. Once hot, reduce the flame to medium and fry the nimkis in batches, in a single layer, until golden brown.
  • Drain the oil off and remove on a plate

(You can add ½ tsp chat masala and chili flakes in roll for spicy nimki)

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at [email protected]