Kucho Nimki is a well-known salty snack from Bengal. It's like a Bengali take on namakpare, made with flour and seasonings, and cut into diamond shapes. It's usually deep-fried, but you can bake or air fry it for a healthier option. Here's how to make Bengali kucho nimki at home!
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Debjani's Note
I've always been a night owl. Late nights have always appealed to me, whether it's driving, studying, or watching movies. All I need is a bowl of snacks to enjoy the nighttime. Kucho Nimki, which is what this post is about, was always one of my favorite snacks during my late-night study sessions.
My mom always made sure I had a snack plate filled with Kucho Nimki and a flask of black coffee when I was in college. She'd make a big batch of Kucho Nimki every month so I'd have enough to snack on.
Bijoya Doshomi'r Kucho Nimki Treat
And then there was my grandmother...
Every year after Durga Puja, when we'd visit my grandmother for "Bijayar Pronam," she'd have plates piled high for all her grandchildren with Kucho Nimki and Narkel Naru.
While Nimki is a snack you can easily buy, nothing beats the homemade kind. My "Chotopishi" used to make Kucho Nimki for her brothers during "Bhaiphonta," and since I was my father's only daughter, I took over his share of the Nimki-making duties!
Recipe Card
Kucho Nimki; the Bengali snack!
Ingredients
To make the dough:
- 250 g Maida/ All-purpose Flour
- 1 teaspoon Nigella Seed/ Kalojire / Kalonji
- ½ teaspoon Baking Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Salt or to taste
- 1 tablespoon Ghee
- 1 tablespoon Vegetable Oil
- Water as required for making a tight dough
For Deep-Frying the Kucho Nimki:
- 250 ml Vegetable Oil for deep frying
- 1 tablespoon Ghee
Instructions
- To make Nimki, start by combining maida, salt, baking powder, red chili powder, nigella seeds, ghee, and oil in a food processor. Mix well. Gradually add water, about a cup, until you form a firm dough.
- Remove the dough, cover it with a damp cloth, and let it rest for at least 30 minutes. Divide the dough into 5-6 equal-sized balls.
- Roll out each ball into a thin circle. Cut the circle into half-inch strips, and then cut again from the other side to create diamond shapes.
- Heat oil and ghee in a deep pan for frying. Fry the Nimki in batches (I like to fry those prepared from one circle at a time, but adjust based on your pan size and oil quantity). Fry over low heat until they turn a beautiful golden brown.
- Remove the fried Nimki with a slotted spoon and place them on tissue paper to drain any excess oil.
- Once cooled, store your Nimki in an airtight container. Enjoy this delightful snack with a cup of hot tea or coffee!
Notes
Recipe Tips
- Kneading the dough by hand is truly the best way to do it.
- You can also easily swap ghee for oil, or oil for ghee, in the recipe.
Nutrition
Snack Recipes
- Kolar Bora (also known as Bengali Banana Fritters)
- Bengali Chorbir Bora (also known as Mutton Fat Fritters)
- Jhuri Aloo Bhaja (also known as Aloo Bhaja)
- Kolkata Style Egg Roll
- Chicken Chaap; Chaap Bhaja, the perfect companion for Kolkata Biryani
- Biyebarir Fish Butter Fry (also known as Bhetki Batter Fry)
- Topse Maacher Fry (also known as Topse Fish Fry | Mango Fish Fry)
- Maach Makha (also known as Bengali Fish Salad | Maach-er Bhorta)
- Batabi Lebu Makha (also known as Jambura Bhorta | Pomelo Salad)
- Nimki Makha
2018 Kucho Nimki Update!
Did I ever imagine I'd be so focused on the pictures? This post needed its images and description updated, and I finally got around to it. While working on it, I was really tempted to rewrite the whole thing, but I resisted for good reason.
Here are those early morning photos, the ones Pasta criticized. And here I am, with the update! What Pasta doesn't realize is that she wasn't even born when the original post was written.
Have you tried the Kucho Nimki Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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