Kucho nimki is one of Bengalis’ favourite snacks. Small, diamond-shaped pieces of dough are perfectly deep-fried to a golden brown. It’s crispy and savoury and often enjoyed with a cup of tea in the afternoon. However, Kucho nimki is more than just a snack—it has a strong cultural connection with the Bengali festivals, particularly Durga Puja and Vijaya Dashami. It is a tradition to serve this delicious treat to guests along with other sweets during the five day Durga Puja.
What Is Nimki Made Of?
Plain flour, nigella seeds (kalojeera/ kalonji), water, salt, and oil are used to make Kucho Nimki. These are mixed together to make a dough that is rolled out, shaped into little pieces, and deep-fried until it turns golden brown. To improve the flavour of the dough, spices like kalonji (nigella seeds) are frequently used.
Because of how easy the dough is to create, nimki is a snack that may be enjoyed by families in Bengal. To make the nimki richer and more flavourful, some variants include adding ghee or a small amount of sugar for a hint of sweetness.
What Is Kucho?
Regular nimki is usually larger and occasionally constructed with more intricate designs; kucho nimki is prepared in smaller shapes.
How to Make Crispy Nimkis
The preparation and frying technique are key to crispy nimki. Here are the essential steps:
- Rest the dough: After kneading the dough, let it rest for at least 20-30 minutes. This helps soften the dough and makes it easier to roll out.
- Roll it thin: Thinly rolled dough results in crispier nimkis.
- Fry in medium heat: Frying the nimkis in small batches at the right temperature (medium heat) ensures even cooking and prevents them from becoming too soft or greasy. If the oil is too hot, the nimki will brown too quickly without becoming crispy.
How I Made Kucho Nimki
Traditionally, Kucho Nimki is made with all-purpose flour (maida). However, as more people have become health-conscious, there’s been a shift away from using flour exclusively. In my version, I mix whole wheat flour with all-purpose flour to create a healthier alternative. This mix gives the nimki a similar texture to the traditional recipe, but with more nutritional value. I also remember my mother enhancing the flavor by adding black pepper, a pinch of sugar for a subtle sweetness, and black cumin (kalonji) for that authentic taste. This combination adds a slight spiciness that makes the Kucho Nimki even more delicious.
Ingredients for Bengali Kucho Nimki Recipe
To make Kucho Nimki, you will need:
- 1 cup whole wheat flour
- 1/2 cup all purpose flour (maida)
- 1 teaspoon nigella seeds (Kalonji)
- 1 teaspoon black pepper
- Salt To taste
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon sugar for a mild sweet touch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Water as needed for kneading the dough
- Oil For frying and 2-3 tablespoons for the dough
Significance of Kucho Nimki in Durga Puja and Vijaya Dashami
Kucho Nimki is more than simply a snack; but it has cultural importance, especially on Vijaya Dashami and Durga Puja. During these celebrations, when families get together to celebrate with food, it is traditional in Bengali households to serve Kucho Nimki to guests. Nimki is included in the offerings along with sweets, and it’s common to have it with tea as an afternoon snack following the major celebrations.
Serving Suggetions
Kucho Nimki is a great snack to make ahead of time for celebrations or teatime cravings because it keeps well in an airtight container for up to two weeks. During parties, serve them with tea or as a part of a bigger snack buffet. Make sure they cool completely before storing to preserve their crispness.
FAQ
Q: What can I add to enhance the flavor of nimki?
A: You can add cumin seeds, carom seeds, or even a pinch of sugar to the dough for a different flavor profile.
Q: How do I ensure my nimkis don’t become soggy?
A: To keep nimkis crispy, make sure to fry them at medium heat and store them in an airtight container.
Q: Can I use whole wheat flour instead of maida?
A: Yes, using whole wheat flour makes a healthier, slightly denser version of nimki.
Recipe Card
Bengali Style Kucho Nimki Recipe | Kucho nimki recipe | Nimki recipe
Course: SidesCuisine: Indian, BengaliDifficulty: Easy8
servings15
minutes30
minutes60
kcalNimki, also known as "Kucho Nimki" in Bengali, is a popular snack made from flour, fried to golden perfection, and seasoned with a hint of salt.
Ingredients
1 cup whole wheat flour
1/2 cup all purpose flour (maida)
1 teaspoon nigella seeds (Kalonji)
1 teaspoon black pepper
Salt To taste
1 teaspoon carom seeds (ajwain)
1 teaspoon sugar for a mild sweet touch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Water as needed for kneading the dough
Oil For frying and 2-3 tablespoons for the dough
Directions
- In a large mixing bowl, add the wheat flour, all purpose flour, nigella seeds, and salt, balck pepper, carom seeds. Mix well.
- Add 2-3 tablespoons of oil. Mix thoroughly.
- Gradually add water to form a stiff dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes
- Divide the dough into small portions. Roll out each portion thinly on a flat surface.
- Using a knife or pizza cutter, cut the rolled-out dough into small diamond shapes.
- Heat oil in a deep pan. Once the oil is hot, fry the nimkis in small batches until they are golden and crispy.
- Remove the nimkis from the oil and place them on a paper towel to drain excess oil. Let them cool completely before storing in an airtight container.
Notes
- Resting the dough is crucial for smooth rolling and crispy results.
- Avoid overcrowding the frying pan. Fry nimkis in small batches to ensure even cooking.
- Keeping the oil at a medium heat prevents the nimkis from becoming too soft or too hard.