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Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks)
Overview
Indulge in the delightful crunch of Bengali Style Kucho Nimki, a traditional snack that tantalizes your taste buds with its savory flavors. These diamond-shaped salty treats, known for their unique texture and aromatic spices, are perfect for serving with a cup of Ginger Cardamom Chai. Whether enjoyed at tea time or as a festive snack, Kucho Nimki brings a taste of Bengali culture right to your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Kala Jeera (Kalonji) | 1 tablespoon |
| Sunflower Oil | 2 tablespoons + for frying |
| Water | As needed |
| Salt | To taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 120 |
| Protein | 2 g |
| Carbohydrates | 18 g |
| Fat | 5 g |
| Fiber | 1 g |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Bengali
- Course: Snack
- Diet: Vegetarian
Instructions
Step 1: Prepare the Dough
To begin your journey into creating these delectable Kucho Nimkis, gather a large mixing bowl. In the bowl, combine 2 cups of all-purpose flour, 1 tablespoon of kala jeera, and 2 tablespoons of sunflower oil. Season with salt to taste. The process of mixing these ingredients, referred to as ‘mayan’, is essential; it enhances the nimkis’ crunchiness and fluffiness.
Step 2: Knead the Dough
After thoroughly mixing the dry ingredients with the oil, let the mixture rest for about 5 minutes. Slowly add water, kneading the mixture until you form a medium dough that is neither too soft nor too hard. Once achieved, cover the dough with a clean cloth and allow it to rest for 20 minutes.
Step 3: Shape the Nimkis
Once the resting period is complete, divide the dough into two equal balls. On a clean, floured surface, roll each ball into a disc, aiming for a medium thickness—similar to that of a tawa paratha. It’s important that the dough is not rolled too thin, as this will affect the texture. After rolling out the dough, use a sharp knife to cut it into diamond shapes, ensuring each piece is uniform for even frying.
Step 4: Fry the Nimkis
In a frying pan, heat sufficient sunflower oil over medium heat. Once the oil is hot, reduce the heat to low. This step is crucial for achieving the perfect crunch. Carefully add the diamond-shaped pieces of dough into the oil, frying them in batches to avoid overcrowding the pan. Fry until they turn golden brown and crispy, which should take about 5-7 minutes per batch.
Step 5: Drain and Cool
Once fried, use a slotted spoon to remove the nimkis from the oil, draining them on a paper towel to absorb any excess oil. Allow them to cool completely before storing.
Serving Suggestions
Serve your Bengali Style Kucho Nimki warm alongside a steaming cup of Ginger Cardamom Chai for a delightful snack experience. These nimkis can also be stored in an airtight container once they have cooled to room temperature, making them a great treat to enjoy later.
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