I had never been a morning’s person. It has always been the midnight that tempted me differently. Be it the late night drives or the late night study or the late night movies. A bowl full of munchies and I am set to enjoy the midnight venture. My late night study days were always backed by the presence of my favorite munchies including the Kucho Nimki, about which this post is meant for.
Maa always made it sure the serve me with a snack plate full of Kucho Nimki along with a flask filled with black coffee during my sophomore and till university. She used to make a big batch of Kucho Nimki every month to cater my requirement of snacking.
Then there was Dida. I remember her serving all her grandchild plate full of Kucho Nimki along with Narkel Naru when we used to visit her after Durgapujo for “Bijayar Pronam” episode.
Though Nimki is easily available munchie, however, the homemade one has no competitor. My “Chotopishi” used to prepare Kucho Nimki for her brothers in “Bhaiphonta” and I being the only daughter of my “Baba” took charge of his part of the Nimki!
Kucho Nimki requires no introduction. A famous Bengali snack and in fact popular all through India. North Indian Namakpare is actually the same thing as Kucho Nimki. Kucho means small. Given Nimki is found in different sizes and shape, the Kucho Nimki however, stands for the smaller crisp, diamond shaped ones.
It is really easy to make Kucho Nimki at home, given it requires very fewer ingredients. The recipe I am sharing is my mother’s. Maa always add little ghee while kneading the dough and some ghee to the oil while frying the same. That gives an amazing aroma and makes the Kucho Nimki richer.
- Maida/ All purpose Four: 250g
- Nigella Seed/ Kalojire / Kalonji: 2 Tsp.
- Baking Powder: ½ Tsp.
- Red Chilli Powder: 1 Tsp.
- Salt: 1 Tsp. (or to taste)
- Ghee: 1 Tbsp.
- Vegetable Oil: 1 Tbsp.
- Water: as required for making a tight dough
- Vegetable Oil: 250 ml (for deep frying)
- Ghee: 1 Tbsp.
- Take Maida, salt, baking powder, red chili powder, Nigella Seed, 1 Tbsp. Ghee and 1 Tbsp. oil in a food processor and mix properly.
- Add little water (probably 1 cup) to the processor and prepare a tight dough.
- Take the dough out and cover it with a wet cloth and let it rest for at least 30 minutes.
- Divide the dough into 5-6 large balls or so.
- Roll out a ball into a thin circle.
- Cut the circle into ½’ long strips and again into ½’ strips from another side to give them diamond shape.
- Hit oil along with ghee in a deep bottom pan for deep frying the Nimki’s.
- I prefer to put Nimki’s prepared from 1 circle each time for frying.You can change the amount depending on the size of your pan as well as the quantity of oil within it.
- Fry Nimki’s in low flame till those turn golden brown.
- Remove Neemki’s with the help of a slotted spoon and dry excess oil by putting them on tissue paper.
- Store Nimki’s in an airtight container.
- Nimki is a superb tea time snack and can be served with a cup of hot tea or coffee.
Ghee can completely be substituted with Oil and vice versa.
Other Snack recipes apart from Kucho Nimki from Debjanir Rannaghar:
- Bengali Soru Chakli Pithe
- Postor Bora
- Maggi Pakora
- Savoury Cheese and Veggie Muffins
- Kumro Phuler Bora
2018 Kucho Nimki Update!
Who have thought, there will be a time, I will give emphasis to the pictures! Pictures, of this post required picture and write-up update and I did it. While updating, I was tempted to change the entire write-up which I didn’t do for the obvious reasons.
Early morning shots, criticized by Pasta and here I am 🙂 with the update. Pasta doesn’t even realize, when the original post was written, she was not even conceived.
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 on firstname.lastname@example.org. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.