Mix together in a bowl, your flour, salt, and sugar.
Drizzle in your oil, Then mash everything together very well for about 5 minutes, using your fingers to incorporate the oil into the flour
Add in your kali jeera (nigella seeds) halfway though, mix well.
Then, add in your water and knead for a few minutes until the dough comes together. You want your dough to be not too dry or too sticky. Add a tbsp of water if too dry, or a bit of flour if it's too wet.
Cover in clingfilm and rest on the counter for 30 minutes.
Cut the dough into two parts. Cover one half in clingfilm for later.
Form the dough into a ball, at it flat into a disk shape, then roll it out to about an eighth of an inch thick, or thinner if you want.
Slice into diamond shapes with a sharp knife. While you’re slicing, heat your oil on medium high.
Drop a small piece of dough into the oil to check if its hot enough. You’ll know the oil is ready if the dough bubbles up immediately.
Slide in all your pieces individually, you can use both hands to make it faster. Then immediately turn the heat down to medium low. This will let the nimki cook through and get crispy without burning.
Fry for about 12-15 minutes, stirring and flipping ever so often so they fry evenly. Start taking them out once they get golden, don't let them brown too much.
Strain them out onto a paper towel to drain the oil. Serve warm or let them fully cool. Once cool, store in an airtight container for up to a few weeks.