Test Your Culinary Skills With Bengali Elo Jhelo Nimki
Image Credit: Elo jhelo nimki, Image Source: foodtokwithsherin

Nimki is a part of Bengali teatime snacks. There is an array of nimkis and most of them differ on the basis of their size, shape and taste. During Subho Bijoya period which starts from Dashami or tenth day of the Durga Puja, following the immersion of the goddess, Bengali kitchens get busy preparing these indigenous savouries. One such customary Bengali snack is Elo Jhelo. It also goes by the name Kamranga Nimki. It is a crunchy and crispy appetizer that may be kept in an airtight container for days. Elo jhelo comes in both savoury and sweet varieties.

The name sounds fancy, but it requires a special skill to shape them. Unless one can master this culinary art, it is a challenging task. In Maharastra it refers to as Champakali Nimki.


  • 1-1/2 cups maida or refined flour
  • 250 ml refined oil 
  • Salt to taste
  • 1/2 teaspoon sugar
  • 1 teaspoon black cumin seeds (onion nigella Seeds)
  • Drinking water 1 cup


Elo jhelo mishti nimki, Image Source: trishaskitchenalchemy

  1. In a big bowl pour the refined flour or maida, add oil, black cumin seeds, salt to taste and sugar and mix all of the together.
  2. Add nearly 1 cup water slowly and start kneading it. If required add more water.
  3. The dough shouldn’t be runny or too hard. It should be smooth and firm.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes
  5. Now grease your palm with a little oil and prepare same size of balls out of the dough.
  6. Using a rolling pin, roll each ball into a circle measuring about 5 inch of diametre
  7. Use a knife to slice the disc into half.
  8.  Make parallel slits in both half circles, leaving a centimetre gap between each edge.
  9. Now, while holding both ends, twist the cuts and lock both edges by pressing firmly with your fingers to mold them. For the remaining dough, repeat the previous process.
  10. In a deep bottomed wok heat the oil for deep frying
  11. Lower the flame and one by one carefully drop the nimki. In a batch there shouldn’t be more than 5-6 nimkis
  12. Fry the elo jhelo till they turn golden and flip the other side
  13. Keep the flame on medium heat, it will ensure even cooking and avoid burning
  14. Fry all the nimkis in batches
  15. Take them out in a plate layered with tissue paper to soak excess oil

Let them cool down on their own. Store them in airtight container. Serve Elo jhelo nimki with tea or Subho Bijoya’s mishti (sweets).