Nimki (Nepali crackers)
Celery with Roquefort
- 200 GRAM FLOUR
- 1 TSP SALT
- 2 TBSP OIL
- 1/2 TSP CORIANDER POWDER
- 1 TBSP BLACK SESAME SEED
- 400 GRAM CELERY
- 50 GRAM BUTTER, soft
- 2 CLOVES OF GARLIC, mashed
- 100 GRAM ROQUEFORT (or another blue cheese)
Mix all ingredients with 75 gram water to a dough. Form about 20 balls and cut these horizontally and vertically with a knife into diamonds. Deep fry the nimki a few minutes until golden brown.
Clean the celery and cut the stems in three. Mix the cheese with the butter and the garlic and fill the celery stems with this mixture. Wrap the stems in aluminum foil and bake 15 minutes at 180 degrees. Open the foil and bake 5 minutes more.
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