Recipe for Elo Jhelo Nimki – A Crunchy Bengali Delight
Introduction:
Elo Jhelo Nimki is a popular Bengali-style savory snack, especially favored during festivals like Vijayadashmi and Diwali. With its crispy and crunchy texture, it is a treat that can be enjoyed at any time of the year. This delectable snack is simple to prepare, with the only skill required being in shaping the nimkis. Once made, these nimkis can be stored in an airtight container for 3 to 4 days, making them a perfect make-ahead option. You can serve this crispy delight alongside other festive treats like Baked Mathri and Bengali Special Chocolate Sandesh for an unforgettable snack experience. This recipe combines traditional flavors with ease of preparation, making it an essential addition to your recipe collection.
Cuisine: Bengali
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 1/2 cups |
| Oil (for cooking) | As needed (for frying) |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
Preparation Time
| Prep Time | 5 minutes |
|---|
Cooking Time
| Cook Time | 50 minutes |
|---|
Instructions
-
Make the Dough:
- In a large mixing bowl, combine the all-purpose flour (maida), oil, kalonji (onion nigella seeds), salt, and sugar. Mix them well.
- Gradually add water to knead the mixture into a smooth dough. The dough should not be too soft or too tight; it should have a firm yet pliable texture.
- Once the dough is ready, cover it with a damp cloth and allow it to rest for about 30 minutes. This resting time ensures the dough becomes easier to handle while shaping the nimkis.
-
Shape the Nimkis:
- After the dough has rested, divide it into equal-sized balls.
- Roll each ball into a 5-inch diameter circle using a rolling pin.
- Using a knife, cut the rolled-out circle in half to create two semi-circles.
- Leave a 1 cm gap from each edge of the semi-circle and make parallel slits in this gap along the curve.
- Now, hold both ends of the slit and twist them to form the unique “Elo Jhelo” shape. Press the ends together to seal the edges firmly.
-
Fry the Nimkis:
- Heat enough oil in a deep frying pan to submerge the nimkis. The oil should be heated over medium heat.
- Once the oil is hot, carefully drop the prepared nimkis into the oil, frying them in small batches to avoid overcrowding.
- Fry the nimkis until they turn golden brown and crispy, which should take around 8-10 minutes. Make sure to fry on medium heat to avoid burning the nimkis.
- Once fried, use a slotted spoon to remove the nimkis from the oil and place them on a paper towel to drain excess oil.
-
Cool and Store:
- Allow the fried nimkis to cool down to room temperature.
- Once cooled, transfer them to an airtight container for storage. They can stay fresh for up to 3 to 4 days.
Serving Suggestions:
Serve your Elo Jhelo Nimkis as a delightful snack during festivals or special occasions. They pair wonderfully with a cup of tea and can be enjoyed alongside other traditional snacks like Baked Mathri or a sweet treat such as Bengali Special Chocolate Sandesh. Whether you’re hosting guests or enjoying a quiet moment, these crispy nimkis will be a hit!
Notes:
- The dough consistency is key: ensure it is neither too soft nor too firm for perfect shaping.
- For extra flavor, you can experiment with adding other spices such as cumin or ajwain (carom seeds) to the dough.
