KUCHO NIMKI(Namakpare/Diamond cuts)

KUCHO NIMKI
(Namakpare/Diamond cuts)

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Kucho Nimki is a must in every Bengali’s home during festive seasons, specially on Durga Pujo. Its like a ritual for Bengalis that on Bijoya day (Dusshera day) everyone will visit their relatives and friends to wish them Subho Bijoya, and at this time my Ma (Mom) used to make different varieties of snacks and sweets, at home to greet the guests. I don’t even remember that we ever bought any snacks and sweets form shops, everything was very lovingly made by my Ma and my Baba would help her in every possible way.

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In that array of sweet and savory snacks kucho nimki was a must. My mom used to arrange the table beautifully with snacks like, Aloo keema chop, Samosa or Vegetable chop and 3 to 4 different varieties of sweets, in that our well known Roshogolla and Sondesh was must to have without which no Bengali treat is over!

Kucho Nimki is my favourite snack for anytime munching till now, I still remember when it used to rain my Baba (Dad) would very lovingly request my Ma (Mom) to fry some fresh hot Kucho nimkis to have with garma garam adrakh wali chai (Hot ginger tea) to enjoy the weather to its fullest.

And whenever it start raining, I start missing those days and will get nostalgic, suddenly will have the urge to make these cute little munchies to satisfy my craving.

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What more you need some freshly made kucho nimki with some hot piping ginger tea and a good book to snuggle in a corner of the window and enjoy the lovely weather outside… so who wants to wait for Durga Pujo to enjoy these yummy Nimkis, make them anytime and enjoy your tea time!

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I will make boxes full of these kucho nimkis, it’s the best snack for me while having my chai break (Tea Break).
Do try this recipe and give me a feedback if possible.
Happy cooking!

fullsizerender_1RECIPE FOR KUCHO NIMKI:
Ingredients:

  • 2 cups – Maida (All purpose flour)
  • ¼ th cup – Oil
  • ½ tsp – Kalonji (Nigella seeds)
  • Salt to taste
  • Oil to deep fry.
  • Water to knead the dough

fullsizerender-1fullsizerender_7fullsizerender_6Method:

1. Take maida, salt, kalonji and mix well, add oil and mix well, at this point when you hold the mixture in your hands it should come together in your wrist.
2. Slowly add water and knead to a semi tight dough, do not over knead the dough as it would result in hard nimkis, knead till everything comes together in a nice smooth ball of dough.
3. Cover the dough and keep aside for 1 hour to rest.
4. Once the dough is rested, roll out into a thick disk as shown and cut into diamonds with a sharp knife or a pizza cutter.
5. Meanwhile side by side keep the oil in a kadhai for deep frying on medium flame.

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6. When the oil is hot enough fry the nimkis in batches on slow to medium flame till golden in colour, do not fry in high flame otherwise the result would be raw nimkis from inside and the outer part would become dark soon. So have patience while frying them.
7. Take them out on an absorbent paper and let them cool at room temperature.
8. Then transfer into an airtight container or jar, enjoy them with your tea or coffee , or anytime munching snacks.

fullsizerender_2Note:

  • You can add any kind of flavoring like garlic powder for garlic flavor, ajwain , chilly flakes, etc can experiment with lots of different flavors you like but in the traditional recipe kalonji is added.
  • Don’t over knead the dough as it would result in hard nimkis rather than khasta ( flaky) nimkis.
  • Always fry on low to med heat, never on high heat.
  • Don’t over crowd the kadhai or else it will drop the temperature of the oil and the nimkis will absorb more oil.
  • Drop the nimkis when the oil is hot enough or else they will absorb oil and become very oily.

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KUCHO NIMKI(Namakpare/Diamond cuts)
 
Author:
Recipe type: Bong Connection Affairs, Dry Snacks, Veg
Cuisine: Indian
Ingredients
  • 2 cups – Maida (All purpose flour)
  • ¼ th cup – Oil
  • ½ tsp – Kalonji (Nigella seeds)
  • Salt to taste
  • Oil to deep fry.
  • Water to knead the dough
Instructions
  1. Take maida, salt, kalonji and mix well, add oil and mix well, at this point when you hold the mixture in your hands it should come together in your wrist.
  2. Slowly add water and knead to a semi tight dough, do not over knead the dough as it would result in hard nimkis, knead till everything comes together in a nice smooth ball of dough.
  3. Cover the dough and keep aside for 1 hour to rest.
  4. Once the dough is rested, roll out into a thick disk as shown and cut into diamonds with a sharp knife or a pizza cutter.
  5. Meanwhile side by side keep the oil in a kadhai for deep frying on medium flame.
  6. When the oil is hot enough fry the nimkis in batches on slow to medium flame till golden in colour, do not fry in high flame otherwise the result would be raw nimkis from inside and the outer part would become dark soon. So have patience while frying them.
  7. Take them out on an absorbent paper and let them cool at room temperature.
  8. Then transfer into an airtight container or jar, enjoy them with your tea or coffee , or anytime munching snacks.
Notes
1. You can add any kind of flavoring like garlic powder for garlic flavor, ajwain , chilly flakes, etc can experiment with lots of different flavors you like but in the traditional recipe kalonji is added.
2. Don’t over knead the dough as it would result in hard nimkis rather than khasta ( flaky) nimkis.
3. Always fry on low to med heat, never on high heat.
4. Don’t over crowd the kadhai or else it will drop the temperature of the oil and the nimkis will absorb more oil.
5. Drop the nimkis when the oil is hot enough or else they will absorb oil and become very oily.

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