Crispy, savoury munchies from the Bengali’s tea time snack box
- 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
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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.) -
Gradually add water to the flour and knead well. The dough needs to be on the tighter side so be careful with the water.
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Divide the dough into small lemon-sized balls.
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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.
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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.
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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.
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Heat vegetable oil in a deep pan or kadhai, on medium flame.
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Once the oil is hot, slowly slide in the nimki. Deep fry on low flame till the snack is golden brown and crispy.
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Serve piping hot as a snack or cool and store in an airtight container, preferably a glass jar, for up to a week.
- The process of mixing the ghee and flour is crucial. This makes the snack crispy and fluffy. So don’t be lazy with your muscle work there.
- For a healthier option, replace the all-purpose flour with wheat flour. The nimki will be thicker.
- The cooking time will vary as per shape of the nimki – the diamond shaped smaller nimkis cook faster than the others.
- Be wary of the three-corner nimkis that end up with uncooked centres.