In a bowl add everything mentioned for the dough, mix well.

Now add water little-by-little and knead a firm dough. Divide the dough in 3 equal roundels.

Grease a surface (kitchen counter) with vegetable oil and start rolling the dough balls, one at a time. Roll it thin, it should be thinner than how we roll roti usually. Use a knife or a pizza cutter and cut the dough sheet in small diamonds.

In-between heat ghee in a kadai/deep frying pan, lower the heat and start frying the Nimkis. Keep the temperature low while frying them, only increase the heat when you'd feel that the temperature of ghee is dropping.

Keep the fried Nimkis in a bowl, and store them in an airtight container when they become completely cold at room temperature. They stay good upto 1 month.