Nimki
Nimki, from above
VegBengal

Nimki

Flaky, salty diamonds with kalonji. Bengal's tea time crunch, and Bijoya's must.

50 minTime
3 gProtein each
mildSpice
Bijoya's savoury2 chapters · 1 min read

Make it your way

Grandma's wayBengali nimki.
The original
257kcalsame
3 gproteinsame
1 gfibresame
50minutessame

Nimki.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Nigella seeds½ tsp
Ajwain (carom seeds)¼ tsp
Saltto taste
Ghee3 tbsp
Waterabout 1/3 cup
Cooking oil (vegetable oil)for frying, about 3 tbsp absorbed

Method

4 steps
  1. 1Rub ghee into flour, nigella, ajwain and salt until it holds when pressed.
  2. 2Add water and knead to a stiff dough; rest 20 minutes.
  3. 3Roll thin, cut into diamonds, or fold into triangles; prick a few times.
  4. 4Fry on low heat until pale golden and crisp.
Serve it like this

Serve in a bowl or steel plate with tea, alongside a few sweets.

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Make it a meal

What goes with Nimki: a bread or rice, a side, something to drink and something sweet.

On the side Begun basanti35 min
On the side Kochu shaak45 min
A little snack Ghugni50 min
To drink Masala chai10 min
To drink Lebu cha6 min
Something sweet Narkel naru40 min
Something sweet Rasgulla60 min
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