Tips To Make Bengali Style Nimki At Home
Image Credit: Wikimedia Commons

A popular Bengali snack, nimki is a diamond-shaped savoury cracker that is renowned for its unique crunch and flaky texture. To obtain the ideal layers, this classic dessert, which is frequently made during festivals and special occasions, calls for time and careful attention to detail. Although it may appear easy, creating nimki requires specialised methods that have been handed down over the years. The secret is the right dough and the method of folding, which should create layers in the dough. These crispy snacks are good for seasonal gifting or storing as a quick snack because once well fried, they can stay crispy for weeks.

Key Ingredients

High-quality components form the basis of flawless nimki. The basis is made of all-purpose flour (maida), and the flavour and texture are added by combining kalonji with oil or ghee. For the dough to be smooth, the flour needs to be fine and well mixed. It is essential to use materials that are at room temperature, especially the oil or ghee required for moyan. For the dough to have the proper consistency, the water should be just warm. Since salt influences both taste and texture, it must be measured carefully. While traditional Bengali nimki usually omits this component, certain variants include adding semolina (sooji) for added crunch.

Preparing The Dough

Making the dough is the key to making crispy nimki. To begin, combine flour, kalonji seeds, and salt. Make a well in the middle and pour in a quarter cup of oil or ghee for every two cups of flour. ‘Moyan’ till it takes on the consistency of bread crumbs is a crucial step. And when the mixture is squeezed, it should hold shape. Add warm water gradually while kneading the dough until it is firm but elastic. The dough shouldn't be very sticky or soft. To ensure elasticity for easier rolling, cover and rest for 30 minutes to allow the gluten to relax.

Rolling And Cutting

Divide the dough into ten to twelve tiny, uniformly sized balls when it has rested. Using your palm, gently flatten one ball, then start using the rolling pin to gently roll it out. A narrow circle with a diameter of around 4-5 inches is the desired result. For good frying, try to maintain a consistent thickness. To form diamond or square shapes, cut the rolled-out dough into crisscross patterns with a pizza cutter or a sharp knife. These cuts also ensure uniformity of cooking aside from the factor of appearance. Continue doing this with the remaining dough. While you finish preparing the remaining nimki, make sure to keep the cut ones covered with a cloth to protect them from drying out.

Frying Technique

In a deep-frying pan, heat the oil over medium heat. Drop a tiny piece of dough into the oil to see whether it's hot enough; if it rises quickly to the top, the oil is ready. Be careful not to pack the pan too full when you carefully drop a few nimkis into the boiling oil. Fry them for 2 to 3 minutes on each side, or until they are beautifully golden brown. To guarantee equal cooking, gently turn them over with a slotted spoon. To prevent burning, maintain a steady flame while they are frying. After finishing, take the nimkis off and lay them on paper towels to absorb any remaining oil. Before keeping them in an airtight container, let them cool fully.

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Storage Tips

Nimki must be stored properly to keep its crispness. Before storage, let them cool fully. If it is kept at room temperature, place it in an airtight container. If stored correctly, they can last for three to four weeks. Plastic bags are wetting sources and hence should not be used to store these nimkis. Crisp the nimki in a hot oven for two to three minutes if they start to go a little soft. Pack only after fully cooled to avoid moisture when giving them as gifts. If storing for a long time in a humid environment, think about including food-grade silica gel packets in the container.

Useful Tips

  • Though not overly rigid, the dough should be firm.
  • For the nimki to fry quickly and uniformly, the oil needs to be hot enough.
  • When frying, keep the oil at the proper temperature. If the temperature is too high, the nimkis will burn; if it is too low, they will absorb too much oil and stay wet.
  • Try different spices. For additional spice, you can add a pinch of red chilli powder, or for a taste boost, you can add chat masala.
  • To keep the cooled nimki crisp, store it in an airtight container.

Image Credit: Wikimedia Commons

You'll be well on your way to savouring homemade Bengali-style nimki that is not only tasty but also incredibly fulfilling to make and share if you follow these instructions. Perhaps each time you experiment with the shapes and the spices and create your own unique version of this Indian staple snack.