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TIKONA NIMKI / NIMKI / TIKONA NIMKI RECIPE / HOW TO MAKE CRUNCHY NIMKI SNACK

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Tikona nimki is a popular snack recipe of Bengali cuisine. It’s a yummy crunchy savory snack which can be enjoyed with a cup of hot tea anytime. Easy to make with very few ingredients, and the best part is it has a very long shelf life if stored in an airtight container, but believe me it vanishes off fast before you can imagine as it’s a favorite amongst kids and adults both.
This is a variation of the normal namakpare snack we make but its layered triangle shape makes these more appealing. I am today sharing my bong version of the recipe, but if you like, you can be creative and play around with flavors by adding mint, methi (fenugreek), garlic or any flavor you fancy, but I like mine simple as I am used to having these from my childhood, sometimes keeping it simple is what makes the recipe more unique.

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Apart from being a perfect teatime accompaniment this crunchy, crispy nimki can be prepared on any celebrations or festive season and it’s the best snack option to carry when you are traveling as it’s a non-messy snack. I still remember my Ma used to make such different dry snacks for us and pack in airtight boxes to take with us to hostel during college times, and it used to be a life savior in those days.
Do try this simple yet super yum recipe of flaky and crispy “Tikona Nimki”, and I bet you can’t stop at one…. I have already shared many other dry snack recipes on my blog do click on the names given below to check their recipes, hope you will love them too.

KARELA NIMKI

KUCHO NIMKI

NACHOS WITH DIPPING SAUCE

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If you do try this recipe please do share a feedback here in the comments section below or else #spiceaffairs on Instagram with the picture you take of the nimkis you made from this recipe, would be very happy to see what you all came up with in your home kitchen… Till then ‘Happy Cooking’….

IMG_5032INGREDIENTS:

  • 2 cups – Maida ( all-purpose flour)
  • ¼ th cup – Oil
  • 1 tsp – Kalonji (nigella seeds)
  • ½ tsp – Ajwain ( carom seeds)
  • Salt to taste
  • Water to knead the dough
  • Oil to grease the nimki while shaping them
  • Oil to deep fry

IMG_5040METHOD:

  1. In a large mixing bowl take maida, add kalonji, ajwain, salt and ¼ th cup oil mix well with your fingers will its evenly distributed.
  2. The flour will achieve a crumb like the texture and when you hold it in your fist it will hold its shape.
  3. Add water little by little and knead it into a tight dough ( do not over knead the dough otherwise the end results won’t be flaky but hard, as gluten would develop in the flour by over kneading so knead till everything is combined together nicely)
  4. Cover the dough and let it rest for at least one hour.
  5. Take the rested dough and divide into small balls, cover the balls till you are ready to roll them.
  6. Heat enough oil in a kadhai or a deep frying pan to fry the nimkis.
  7. Now take one ball and keep the others covered, start rolling the ball using a rolling pin into small thin puris (discs).
  8. Grease the puri lightly with oil and prick it overall with the help of a fork.
  9. Fold the puri (circular disk) into half to form a semicircle and fold it again to form a triangle, (do not apply pressure while folding).
  10. At last press the corners of the triangles to ensure that the nimkis doesn’t open up while frying.
  11. Drop it in the medium hot oil and fry on low flame slowly ( remember do not overcrowd the frying pan fry 3 to 4 at a time as per the size of your vessel, overcrowding the frying pan or kadhai will result in drop of temperature of the oil and as a result the nimkis would absorb more oil and become very oily)
  12. Repeat the above process with all the remaining balls of dough, fry them always on the low flame from both the sides till they are fully cooked from inside crispy and golden.
  13. Once they are done take them out with a slotted spoon on an absorbent paper to drain off the excess oil.
  14. If you want it spicy then at this point you can sprinkle some chili powder or chat masala on them and toss them lightly, I like mine plain so I have not done it.
  15. Cool them in room temperature and store in an airtight jar or box. You can store them more than a month if made in bulk, but believe me, they vanish off very fast.
  16. Tikona nimki is ready to be served at teatime or anytime as a snack as its own or with some pickle or chutney as you like it. Enjoy.

IMG_5054

 

TIKONA NIMKI / NIMKI / TIKONA NIMKI RECIPE / HOW TO MAKE CRUNCHY NIMKI SNACK
 
Author:
Recipe type: Bong Connection Affairs, Dry Snacks Affairs, Veg
Cuisine: Indian
Ingredients
  • 2 cups – Maida ( all-purpose flour)
  • ¼ th cup – Oil
  • 1 tsp – Kalonji (nigella seeds)
  • ½ tsp – Ajwain ( carom seeds)
  • Salt to taste
  • Water to knead the dough
  • Oil to grease the nimki while shaping them
  • Oil to deep fry
Instructions
  1. In a large mixing bowl take maida, add kalonji, ajwain, salt and ¼ th cup oil mix well with your fingers will its evenly distributed.
  2. The flour will achieve a crumb like the texture and when you hold it in your fist it will hold its shape.
  3. Add water little by little and knead it into a tight dough ( do not over knead the dough otherwise the end results won’t be flaky but hard, as gluten would develop in the flour by over kneading so knead till everything is combined together nicely)
  4. Cover the dough and let it rest for at least one hour.
  5. Take the rested dough and divide into small balls, cover the balls till you are ready to roll them.
  6. Heat enough oil in a kadhai or a deep frying pan to fry the nimkis.
  7. Now take one ball and keep the others covered, start rolling the ball using a rolling pin into small thin puris (discs).
  8. Grease the puri lightly with oil and prick it overall with the help of a fork.
  9. Fold the puri (circular disk) into half to form a semicircle and fold it again to form a triangle, (do not apply pressure while folding).
  10. At last press the corners of the triangles to ensure that the nimkis doesn’t open up while frying.
  11. Drop it in the medium hot oil and fry on low flame slowly ( remember do not overcrowd the frying pan fry 3 to 4 at a time as per the size of your vessel, overcrowding the frying pan or kadhai will result in drop of temperature of the oil and as a result the nimkis would absorb more oil and become very oily)
  12. Repeat the above process with all the remaining balls of dough, fry them always on the low flame from both the sides till they are fully cooked from inside crispy and golden.
  13. Once they are done take them out with a slotted spoon on an absorbent paper to drain off the excess oil.
  14. If you want it spicy then at this point you can sprinkle some chili powder or chat masala on them and toss them lightly, I like mine plain so I have not done it.
  15. Cool them in room temperature and store in an airtight jar or box. You can store them more than a month if made in bulk, but believe me, they vanish off very fast.
  16. Tikona nimki is ready to be served at teatime or anytime as a snack as its own or with some pickle or chutney as you like it. Enjoy.
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6 Comments

  1. Love these with tea.. so crispy and yummy.

     
  2. Soma, Who can resist these beauties? I certainly can’t! Beautifully done and the texture is amazing. Crunchy tea time delight and I bet one box is never enough. Mom’s recipes are the best!

     
    • mukherjee soma

      So true Vidya, no one can resist these and I could never stop at one for sure😉😋 , thanks for the lovely comment😊😊

       
  3. These Tikoni Nimki look irresistible. Can I use pepper instead of Kalonji? Love your easy to follow recipe and will make these one weekend.

     

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