Popular Bengali Flour-based snack Kucho Nimki
To make the dough:
- 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
For Deep-Frying the Kucho Nimki:
- 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.
I have prepared the dough using a food processor but dough can be kneaded using hands too, in fact, that is the best process for making the dough.
Ghee can completely be substituted with Oil and vice versa.
- Category: Snack
- Cuisine: Bengali