Bengali Style Kucho Nimki Recipe (Diamond-Shaped Salty Snacks)
Bengali Style Kucho Nimki, or diamond-shaped crispy salty snacks, are a beloved treat often prepared during the festive season, especially during Durga Puja. The word “kucho” refers to “small,” and “nimki” means “salty snacks,” making this dish a delightful accompaniment to sweets, particularly after the immersion of Goddess Durga in the holy river during Bijoya Dashami. These crispy, crunchy bites are easy to prepare and bring a festive charm to any occasion. Enjoy them as a snack with a steaming cup of Ginger Cardamom Chai.
Cuisine: Bengali Recipes
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Kala Jeera (Nigella Seeds) | 1 tablespoon |
| Oil (for the dough) | 2 tablespoons |
| Water | As needed |
| Salt | To taste |
| Oil (for frying) | As needed for deep frying |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Instructions
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Prepare the Dough
In a large mixing bowl, add the all-purpose flour (maida), kala jeera (nigella seeds), salt, and 2 tablespoons of oil. Begin by mixing these dry ingredients thoroughly. This process is known as ‘mayan’ in Bengali cuisine, and it’s key to achieving that perfect crispy texture for the nimkis. -
-
Add Water and Knead
Slowly add water, a little at a time, to form a dough. The dough should not be too soft or too hard—aim for a medium consistency, similar to a paratha dough. Once the dough is ready, cover the bowl with a damp cloth and let it rest for 20 minutes. This resting time helps the dough become more pliable and ensures the nimkis fry up crisp. -
Roll and Shape the Dough
After resting, divide the dough into two equal portions. Take one portion and roll it out on a lightly floured surface to a medium thickness. The rolled-out dough should not be too thin—about the thickness of a tawa paratha works well for crispy yet tender nimkis. -
Cut into Diamond Shapes
Using a sharp knife, cut the rolled dough into diamond shapes. Ensure the diamonds are of even size for consistent frying. -
Heat Oil for Frying
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, reduce the heat to low to ensure the nimkis fry evenly without burning. This step is crucial as frying on low heat allows the nimkis to become perfectly crisp and golden. -
Fry the Nimkis
Carefully drop the diamond-shaped nimkis into the hot oil. Fry them in batches, turning occasionally to ensure all sides are evenly crisped and golden brown. The nimkis should puff up slightly and become crispy as they fry. Once done, remove them from the oil and place them on a paper towel-lined plate to absorb excess oil. -
Cool and Store
Let the nimkis cool completely at room temperature. Once cooled, they can be stored in an airtight container for up to a week, preserving their crispness.
Serving Suggestions
Bengali Style Kucho Nimki is best enjoyed with a cup of Ginger Cardamom Chai (Spice-Infused Indian Milk Tea), offering the perfect balance of savory and spicy flavors. These nimkis are ideal for serving during festive occasions, such as Bijoya Dashami, or whenever you’re in the mood for a crunchy, satisfying snack.
Enjoy the crispy crunch and festive flavor of these Bengali delights—an unforgettable treat that adds a touch of tradition and flavor to your table!
