KARELA  NIMKI /  CHAMPAKALI  NIMKI  /  ELO JHELO  NIMKI

KARELA NIMKI / CHAMPAKALI NIMKI / ELO JHELO NIMKI

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These pretty looking munchies are an all-time favorite tea time snack in my family, aren’t you tempted to grab one of these just now out of the screen?. That’s what my sonny boy felt like doing when he saw the pics. “Karela Nimki”, is a very popular snack in India during any festive season, but at our home festive season or not these are made in bulk and enjoyed during our tea time or as an any time snack. Here I am sharing the basic version of the recipe as my dearest mommy used to make during our childhood but if you want to go crazy then experiment with different flavors to make them interesting. Just use your imagination and come up with new flavors and surprise your family and friends. KARELA NIMKI 1 These can be made sweet or savory the sweet version I have already shared (Click here for the recipe), the sweet one is called as “Elo Jhelo Goja” in Bengali, “Champakali” in Maharashtra, “Kordois” in Assam and “Pansa Honalu” in Andhra. I have known these savory ones by the name of Kerala Nimki as known in UP. There they even make a chatpata chat of this Nimki known as Karela chat and that is so yum, will share the recipe soon. These are known as Karela as it resembles the shape of a bitter gourd (Karela in hindi), but in Maharashtra they say when the dough is shaped it looks like a flower bud of Champa flower and when fried it opens up beautifully creating an attractive shape. Whatever name you know them just try this recipe and enjoy these crispy crunchy savory snacks made with all-purpose flour, few spices and enjoy your tea time. KARELA NIMKI 2 If you do try this recipe do give me a feedback if possible either tagging me at #spiceaffairs on Instagram with a pic of the dish or else give me a feedback here in the comments section below would be happy to hear from you all… Many more related recipes are shared on my blog do click on the links below to check their recipe. Till then happy cooking… KUCHO NIMKI NACHOS WITH DIPPING SAUCE KARELA NIMKI 3RECIPE FOR KARELA NIMKI / CHAMPAKALI NIMKI Ingredients :
  • 2 cups – Maida (all-purpose flour)
  • ¼ th cup – Oil
  • ½ tsp – Jeera sabut (cumin seeds)
  • ½ tsp – Ajwain sabut (carom seeds)
  • ½ tsp – Kuti hui Kali mirch ( crushed black peppercorns)
  • Salt to taste.
  • Oil to deep fry.
KARELA NIMKI 4METHOD:
  1. Take maida, jeera(cumin), ajwain(carom seeds), kuti hui kali mirch (crushed black peppercorns), salt to taste and ¼ th cup oil, mix everything well with your hands till a sand like texture is achieved.
  2. Add water little by little as needed and knead it to a tight dough (Take care not to over knead the dough otherwise the nimkis won’t be flaky and would turn out hard), cover the dough and let it rest for half an hour.
  3. After around 1/ 2 hour of resting the dough, divide the dough into lemon sized balls and roll them into medium sized thin puris or a circle.
  4. Then using a sharp knife tip cut parallel lines in the puri, leaving 1 cm off the edge.
  5. Now roll them starting from one end like a toffee wrapper and bring that end inwards, press the two ends to seal them with your fingertips. (See below for step by step rolling and shaping process images).
  6. Meanwhile heat oil enough for deep frying in a deep wide kadhai or pan on medium flame.
  7. When the oil reaches the correct temperature (to know this drop a small ball of the dough in the heated oil and if it comes to the surface immediately then the oil is hot enough for frying, but make sure the oil is not too hot otherwise the Karela Nimkis won’t be cooked properly and would be raw inside and darker outside.
  8. Gently add the shaped karela nimkis in the oil and fry them on low to medium heat till they are evenly cooked on all sides and have become nice and crispy.
  9. Take them out on an absorbent paper to drain off the excess oil, and cool them in room temperature, same way finish all the dough and cool the fried karela nimkis.
  10. After the fried nimkis are cooled fully, store them in an airtight jar or box and enjoy whenever desired.
KARELA NIMKI 5STEP BY STEP PROCESS OF ROLLING AND SHAPING THE KARELA NIMKIS: 1. TAKE A LEMON SIZED BALL AND ROLL INTO A SEMI THIN CIRCLE. 2. CUT PARALLEL LINES WITH A SHARP KNIFE KEEPING THE ENDS INTACT.
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3. ROLL FROM ONE SIDE TO THE OTHER LIGHTLY 4. AT THE END ROLL AND TWIST THE ENDS LIKE A TOFFEE WRAPPER BY PINCHING WITH FINGERS AND SECURING THE ENDS SO THAT IT DOESN’T OPEN WHILE FRYING. 5. FRIED AND READY TO MUNCH.
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5.0 from 1 reviews
KARELA NIMKI / CHAMPAKALI NIMKI / ELO JHELO NIMKI
 
Author:
Recipe type: Dry Snacks Affairs, Veg
Cuisine: Indian
Ingredients
  • 2 cups – Maida (all-purpose flour)
  • ¼ th cup – Oil
  • ½ tsp – Jeera sabut (cumin seeds)
  • ½ tsp – Ajwain sabut (carom seeds)
  • ½ tsp – Kuti hui Kali mirch ( crushed black peppercorns)
  • Salt to taste.
  • Oil to deep fry.
Instructions
  1. Take maida, jeera(cumin), ajwain(carom seeds), kuti hui kali mirch (crushed black peppercorns), salt to taste and ¼ th cup oil, mix everything well with your hands till a sand like texture is achieved.
  2. Add water little by little as needed and knead it to a tight dough (Take care not to over knead the dough otherwise the nimkis won’t be flaky and would turn out hard), cover the dough and let it rest for half an hour.
  3. After around 1/ 2 hour of resting the dough, divide the dough into lemon sized balls and roll them into medium sized thin puris or a circle.
  4. Then using a sharp knife tip cut parallel lines in the puri, leaving 1 cm off the edge.
  5. Now roll them starting from one end like a toffee wrapper and bring that end inwards, press the two ends to seal them with your fingertips. (See below for step by step rolling and shaping process images).
  6. Meanwhile heat oil enough for deep frying in a deep wide kadhai or pan on medium flame.
  7. When the oil reaches the correct temperature (to know this drop a small ball of the dough in the heated oil and if it comes to the surface immediately then the oil is hot enough for frying, but make sure the oil is not too hot otherwise the Karela Nimkis won’t be cooked properly and would be raw inside and darker outside.
  8. Gently add the shaped karela nimkis in the oil and fry them on low to medium heat till they are evenly cooked on all sides and have become nice and crispy.
  9. Take them out on an absorbent paper to drain off the excess oil, and cool them in room temperature, same way finish all the dough and cool the fried karela nimkis.
  10. After the fried nimkis are cooled fully, store them in an airtight jar or box and enjoy whenever desired.
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12 Comments

  1. Beautiful and crispy! These are delightful 🙂

     
  2. I need to try making the floral shape, not that easy I think. You have mastered the art, nicely done Soma

     
  3. Oh you just nailed it soma 🙂 perfect shapes 🙂

     
  4. Silly me 😛 when I read the title of the recipe, I thought you have added Karela (bitter gourd) in your recipe!! These look so tempting, lovely piece of artwork there.

     
    • mukherjee soma

      In Uttar Pradesh they say it looks like Karel thus the name 😀, Thanks dear for the lovely appreciation 😊😊

       
  5. What a beautiful piece of art Soma!! It looks tempting and perfect. You nailed it.

     
  6. Absolutely beautiful looking nimki!! I have seen my mom make them.. I have never tempted to make them 😉 ..seems to much of work!! Hats off girl ❤️

     

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