METHOD
Take the all purposeflour, semolina, carom seeds, onion seeds, baking powder and salt in a bowl.
Mix well and add clarified butter to make a stiff dough.
Cover the dough with a muslin cloth and keep aside for 15 minutes, divide the dough into small pieces.
Roll out dough into 1/8 cm thin. Fold it and then again fold to make it in a triangle shape
. Now heat the oil in a non stick pan and deep fry the tikona nimkee on a slow flame till golden brown.
Serve hot with tea.
