A few days back I finally completed the recipe of Biryani. It took me more than a month to complete that post. After completing it my plan was fixed. I wanted to write a simple recipe with easily available ingredients. The Nimki Makha I made the day before yesterday after returning home from the office for myself and Pasta helped me to draft this post. Mehebub was traveling for work. I and Pasta were alone with Coffee at home. My little one was really happy to have the humble Makha and I decided to record the recipe here.
Is Nimki Makha a chaat?
Well, I am confused. Can Chaat be considered as Bengali food? Should I refer Phuchka or Alu Kabli or Churmur or Jhalmuri as Chaat? What about Ghugni chaat? Can typical Bata, Makha, or Bhate,, etc are also chaat? And more importantly, can I call Nimki Makha Chaat? As you can see from the title this post is about Nimki Makha however, you can also see I am raising several questions before going to the makha I am referring to.
A few months back I had a nice discussion with Priyadarshini who is a brilliant food writer about Bengali Bata, Makha, Bhate, etc. Priyadarshini, in fact, came up with a beautiful article on Bengali Makha.
Have you ever realized how versatile our simple Makha is? Be it the epitome of comfort side Aloo makha or the afternoon special aam or kul or kodbel makha. However, I am leaving it to you whether to call Nimki Makha a chaat or not!
Makha, my favorite snack during the lonely afternoon while growing up!
Growing up in a joint family in Central Kolkata, my afternoons were mostly lonely when I was in school. Mine was a morning school and the afternoons were meant for either practicing mathematics or reading novels which I used to borrow from the nearby library. The 3rd level stair of our Central Kolkata house was my favorite place to sit for hours. Those afternoons were having a few mates also in the form of Makha.
Maa for some reason was not happy to see me having Amra or Aam Makha. However, she was absolutely okay with the Nimki Makha or Chanachur Makha. This was quite weird. Nimki Makha was something I used to make with the homemade Nimki back then. A small bowl full of Nimki makha was enough to make me happy.
I never realized over the period I started making it for the family and friends as well. I used to bring a big jar full of Nimki from Kolkata to Bihar when I was posted there for 2 years. Again it helped me to battle with the loneliness.
Now that I make it at home and share my portion with Pasta, I feel the bliss. She, in fact, started making it her own with some help. I love to see her enjoying the same munchie as her mother.
The recipe actually is super easy. You need Nimki, onion, green chili, coriander leaves, lemon juice, and if possible a few chunks of green mango along with salt to make it. I do have the recipe of Nimki on my blog already. You can either make it at home or can use store-bought Nimki to make the Nimki Makha. Before going further I must mention this is a no-fire recipe which you can make along with your kid.
Here’s how I make Nimki Makha at Debjanir Rannaghar!
- Serves: 3 People
- Serving size: 100g
- Calories: 532
- Fat: 37.2g
- Saturated fat: 4.9g
- Carbohydrates: 47g
- Sugar: 17.8g
- Sodium: 414mg
- Fiber: 3.8g
- Protein: 5.1g
- Cholesterol: 0mg
- Nimki: 200g
- Onion: 1
- Green Chili: 2
- Green Mango: ½ (optional)
- Coriander leaves: 1 few
- Lemon Juice: 1 Tbsp.
- Salt: to taste
- Cut Onion, Tomato, Green Mango, and green chili into small pieces.
- Chop Coriander leaves roughly.
- Mix onion, tomato, green mango, green chili, coriander leaves in a bowl.
- Add lemon juice and also salt to this mixture.
- Now mix Nimki with this mixture and enjoy it!
You may add chaat masala or Bhaja moshla if you wish. I do not like to over flavor this delicacy.
I add green chili separately after separating Pasta's portion. My 5 years old cannot handle spices much.
Snack Recipes from Debjanir Rannaghar:
- Postor Bora (Also known as Bengali Poppy Seed Fritters)
- Maggi Pakora (Also known as Instant Noodle Fritter)
- Kumro Phuler Bora | Bengali Pumpkin Flower Fritters
- Macher Dimer Bora (Also known as Bengali Fish Roe Fritters)
- Mango Salsa
- Mangsher Ghughni (Also known as Yellow Pea Curry with Minced Mutton)
- Narkel diye Niramish Ghugni (Also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Kucho Nimki, (Also known as Bengali diamond-shaped munchies)
- Elo Jhelo
Have you tried the Nimki Maakha 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 email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Makha Nimki Pin for your Pinterest Board!