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Nimki kept on a pan with butter paper along with two glass of tea
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5 from 3 votes

Bengali style Nimki

It is a diamond shaped deep fried popular snack from Bengal.
Prep Time5 minutes
Active Time1 hour
Course: Snack
Cuisine: Indian
Keyword: Bengali Recipes, Diwali Snacks, Dry Snacks
Yield: 4 people
Author: Amrita

Equipment

  • Wok
  • Rolling Pin & Board

Materials

  • 2 cups Maida (All purpose flour)
  • 2 teaspoon Ghee
  • 1 teaspoon Kalonji(Nigella seeds/ Kalojeere)
  • ¼ teaspoon Cooking Soda
  • 2 cups Refined Oil (for deep frying)
  • Salt to taste
  • ½ teaspoon Black Salt (for sprinkling on top) Optional

Instructions

  • Take maida in a bowl and mix salt, kalonji and cooking soda into it.
  • Then add ghee and make a tight dough by adding water.
  • Now cover the dough with a wet cloth for 30 minutes.
  • Make equal size balls from the dough. Roll each ball like a chapatti.
  • Take a sharp knife and cut the roti horizontally and vertically such a way that it makes diamond shaped small pieces.
  • Repeat the same procedure for other balls which are made from the dough.
  • Now heat oil in a wok and fry the diamond shaped nimki under low to medium flame.
  • When they turn golden brown take out them from oil in a tissue paper to soak the extra oil.
  • You can store them in an air tightcontainer and serve your guest.

Notes

  • Always knead tight dough instead of a soft one. The dough should be similar like luchi (maida puri) dough.
  • Fry them under low to medium heat. Avoid frying them on high heat as they might burn.
  • After cutting the diamond shapes, spread them out on a large platter so they don't stick together while cooking. Some of the components may remain undercooked.
  • Cooking soda and baking soda both are same. It is sodium bicarbonate. It is used as leaving agent and gives lighter crumbs in biscuits, cookies and cakes.