Nimki…a crispy savory snack for Diwali

 Nimiki/Kucho Nimki/Namak Para is a very popular snacks from Bengal.Nimki is a crispy  savory snacks made of  flour and  delicately seasoned with cumin seeds/ carom seeds/nigella seeds and finally deep fired in hot oil.It’s generally served during  festivals like Dussehra(Vijaya Dashami),Diwali.
On the day of Vijaya Dashami(the last day of Durga Puja) almost all Bongs are busy making this Snacks.Nimki is served along with various sweets during the festival just to adjust the sweet overload .I made this on vijaya dashami but could not take proper picture as I mentioned earlier so decided to make it again for diwali.
 
 In this recipe, I have added ajwain and followed my Mom’s recipe.However you can add  kalo jeera if you want.
In Bengal most people generally  add kalonji or kalo jeera (nijela seed) in nimki.But my Mom prefers  to add ajwain (carom seeds) instead of kalo jeera.Ajwain gives a very nice flavor to the nimki and at the same time it  helps in digestion also.
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So lets start the recipe….
Ingredients:
2 Cups Maida (All purpose flour)
1 Tsp ajwain (carom seeds)
1 Tsp Salt
1/3 Cup ghee/Olive/refined Oil
3/4 Cup water for kneading the dough
2Cup Olive/refined Oil for frying
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Directions: 
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In a bowl add Maida, Salt,Ajwan and mix well.
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Now add the Ghee(Clarified butter)/oil and rub well until the mixture looks like crumb texture. We called it”Moyen deoa”.It makes the nimki more crunchy.
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Start adding water slowly and knead the dough.The dough should be tight yet a pliable dough. Keep kneading for at least 5 minutes.Cover the dough with a wet cloth and let the dough rest for at least 15-20 minutes.
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Now take the dough and make two equal size balls.Dip the ball in oil and then roll out in shape of circle(just like roti/paratha). The circle should not be very thin or thick.
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Now cut the circle in small diamond shapes.(check the below pics.for reference)
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Heat oil in a heavy bottom pan and fry the nimkies in low heat to until they are golden brown.
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Take out them in a kitchen towel and drain excess oil.
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Once they are at room temperature you can store them in an airtight container for a month or more.
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Serve them with hot tea or coffee.
Notes:
While kneading the dough just make sure to add little water at a time and knead.
Fry the nimki’s on low flame,if the flame is high then it will turn brown quickly and remain raw from inside.
If you want a healthier version you can go for baked one.Bake at 180 degree C for about 18-20minutes or until it becomes golden brown and crispy.

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