Nimki is a crisp, crunchy, flaky deep-fried snack made with maida and ghee. The flaky snack is the specialty of Bengali’s.
We are doing an A to Z series for the regular BM, and this month I have chosen to cook from Bengal. My theme for this series is Pick One State and make Three Dishes. This month we are supposed to cook with the alphabet M, N, and O. If you are following my posts you must have read yesterday about the traditional Bengali dessert Mishti Doi for the alphabet M.For today it is N for Nimki!
Nimki is a close cousin of Mathri, which is made in North and the Farsi Poori, which is made in Gujarat. The ingredients are the same, but the rolling style differs, the thickness, the shape, the herbs all are different, yet there is a similarity. Nimki is cone-shaped or you could say triangular. A paste made with maida and ghee is prepared, which is used in between the layers, this helps the layers to separate while frying and makes Nimki super crunchy. The nigella seeds give it a delicious flavor.
Nimki is normally enjoyed with a cup of hot tea, but one can definitely enjoy it with some coffee or even some pickle. It makes an excellent travel food as it has a good shelf life. We can even pack this for kids’ lunchboxes as a side snack. So let’s check this Bengali Nimki, before we do that check some other snacks which have a good shelf life and can be packed for travel or in the lunch boxes
1 cup maida
2 tbsp oil
1/4 tsp salt
1/4 tsp kalonji
1/8 tsp pepper
Oil to fry
For making sata
1 tbsp maida
1 tbsp ghee
Take maida in and mix salt, pepper, and kalonji in it.
Gradually add little water at a time and knead a hard dough.
Cover and keep the dough aside for 15 minutes to set.
Mix ghee and 1 tbsp of maida, sata is ready.
Knead the dough once again and make a ball. Roll the ball thin, into a disc with 10-12 inch diameter.
Place the sata on rolled disc and spread it evenly.
Now roll the prepared roti.
Cut ½ – ¾ cm balls from the dough. Prepare all balls in a similar manner.
Take one ball, place it on a rolling plate, and with help of rolling pin roll it in a circle with a 3-inch diameter.
Fold the rolled puri in a half-moon shape. Now again fold it giving it a shape of a cone.
With the help of fork make 4-5 pricks on both sides, fold and prick all the nimkis.
Similarly, prepare all Nimkis .
Take oil in a pan. When oil gets medium hot, place nimkis in the pan as many as possible at a time and fry on low-medium flame until they get golden brown in color (it takes 10-15 minutes for frying a single lot of nimki ).
Remove the fried nimkis on a plate with absorbent paper.
Similarly, fry all nimkis.
Store in an airtight container when cooled completely.