Nimki
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Crispy, savoury munchies from the Bengali’s tea time snack box

Course: Snack
Cuisine: Bengali (Indian)
Author: Rapti B
Ingredients
  • 2 cups All-purpose flour
  • 2 tablespoons Ghee
  • ½ tablespoon Salt (as per taste)
  • 1 teaspoon Kalo jeere (kalonji/nigella seeds)
  • 1 pinch Cooking soda (optional)
  • 1/2 cup Water
  • 2 cups Vegetable oil
Instructions
  1. Add ghee, salt (as per taste), nigella seeds and cooking soda to the flour. Mix for at least 5 to 7 minutes till the flour is crumbly, with a sand-like texture.
    (Check whether the ghee and flour have mixed to perfection by taking a palm full of the flour and squeezing into a lump. If the lump holds shape, the flour is ready.)

  2. Gradually add water to the flour and knead well. The dough needs to be on the tighter side so be careful with the water.

  3. Divide the dough into small lemon-sized balls.
  4. For round nimki: Place a ball on a clean, flat surface or a rolling board. With a rolling pin, roll the dough into a circular disk, the thickness of a paratha. If you have trouble rolling out perfect rounds – like I do – use a cookie cutter or round bowl with sharp edges to cut out a perfectly round nimki. Take a sharp knife and make a few tiny cuts on the disk. This is done to ensure the disk of dough does not fill with air and turn into a puri.
  5. For three-corner nimki: Roll the dough ball into a circular disk. Run a sharp knife down the centre of the disk, dividing it into two parts. Fold one part along the straight line to join the two edges. With a sharp knife, make some tiny cuts on it. You will get a three-corner nimki.
  6. For kucho nimki/diamond-shaped nimki: For this you need a bigger disk so join two of the lemon-sized dough balls that you’ve made. Flatten the dough ball on the surface and roll it like chapatti or flat bread. With a sharp knife, make parallel lines. Repeat the action diagonally to get diamond shaped nimkis.

  7. Heat vegetable oil in a deep pan or kadhai, on medium flame.

  8. Once the oil is hot, slowly slide in the nimki. Deep fry on low flame till the snack is golden brown and crispy.

  9. Serve piping hot as a snack or cool and store in an airtight container, preferably a glass jar, for up to a week.

Recipe Notes