Kucho Nimki
Nimki is otherwise known as namakpara in North of India is a common Indian snack which is often prepared fresh for special occasions like Diwali and Durga Puja. During Durga Puja, Ma will always make a fresh batch of several kinds of savory snacks. Kucho Nimki is one of the most popular and a must during Durga Puja. With all the Bengali sweet indulgence, something savory to balance it out. Kucho Nimki is different from Namakpara in terms of the spices that goes in!
Ingredients you need to make Kucho Nimki
All purpose flour - You can switch it up and make it healthy too by using wheat flour or a mix of gluten free flour. But I make this Bengali Snack very rarely, and so I like to stick to the tradition and use all purpose flour. Ghee - Ghee adds flavor to the nimki and the flaky texture. You can use oil too. I prefer to use homemade ghee. Nigella seeds/kalo jeere - Nigella seeds are very commonly used in Bengali cooking and for most of these savory snacks, it is always added for flavor. This is what makes Kucho Nimki different from Namakpara. Oil or oil spray - Traditionally nimki is deep fried, but I used an Air Fryer here, and so I used an oil spray. You can also just brush a little oil before placing in the air fryer. Salt and Sugar - Salt for seasoning and very little amount of sugar that adds a very subtle sweetness.
KUCHO NIMKI VIDEO
Making the dough
It’s the perfect texture of the dough that will make a flaky Kucho Nimki with that snap and bite. So here are some points to keep in mind. Adding the Fats - Whether you add oil or ghee, don’t shy on adding more if needed. You have to mix the flour with the fat (oil/ghee) until the dough comes together into a crumbly texture. You know it’s ready when you hold a little amount of the dough and grip it tightly, and it holds the shape. If you however add too much oil or ghee, then the texture of the nimki might turn out super hard like and almost inedible. Kneading the dough - Add water little by little as you form the dough. The dough in this case is left a little tight and not too soft. I like to fold the dough a few times, so it creates the layers. Resting the dough - Dough made with all purpose flour is elastic and can be difficult to roll soon after making the dough. Let the dough rest for 30 minutes, and you will realize that the dough becomes more pliable, and it will be easy to roll. Looking for more BENGALI RECIPES ? Click here
Frying the Nimki
Air Frying Kucho Nimki I used oil spray on the tray and on the nimki. I air fried at 350F for 10 minutes. You definitely want to keep an eye when you are making the first time as every air fryer is different and depending on the size it may cook sooner or may need more time. This is the Air Fryer I use and quite happy with it! MORE Snacks and Finger food Authentic way is to deep fry Deep frying definitely makes these nimki so tasty. Deep frying these nimki is easy, and you just have to remember one key step, keep the heat to low. You want to start frying the nimki in low heat oil for a while, so it cooks the dough slowly, making it flaky. If you fry in high heat, it will not turn flaky, and it will get much soggy after cooling down. So keep the temperature low heat as you fry these and then halfway through, higher the heat to medium to turn it into golden brown. These small portions of Kucho Nimki will stay at room temperature when stored in a clean air tight jar for up to a month. Remember to store once it’s completely cooled at room temperature. I tried both fried and air fried. I love deep fried more, but I often go for air fryer method because it’s still very tasty, flaky, and guilt free munch with chai!
