Kucho Nimki is one of the most popular Bengali snacks. Traditionally, it is deep fried, and I love deep fried, but have you tried Air fried? I was so happy with the end result. It was perfectly flaky with that snap you want when you break it in half. Check out the VIDEO shared below, to see how easy it is when you make in Air fryer.
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!
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!
Kucho Nimki - Air Fried Snack
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 and ½ teaspoon nigella seeds
- 2 tablespoons ghee
- water to knead the dough (I used about ⅓ cup)
- oil to spray before air frying
- In a mixing bowl, add the flour along with salt, sugar and nigella seeds. Give a mix.
- Drop the ghee and mix it with the ghee until it is well incorporated. The dough should form a shape when you take a little in your hand and hold it tightly.
- Next, pour water little by little and start forming the dough. I like to fold the dough a few times to create layers. WATCH THE VIDEO
- Once the dough is ready, cover it with a wet kitchen towel and leave aside for 30 minutes.
- After 30 minutes, pre heat the air fryer to 350 F and roll the dough evenly. It shouldn't be rolled out too thin.
- Using a butter knife, slice the rolled dough into mini diamond shape bites.
- Layer in the air fryer without crowding it and spray a little oil. Air fry for 10 minutes by turning once in between or by just giving a shake after half way is done. Do keep an eye on the Nimki as based on the shape and size, it may take more or less time to cook and turn crispy.
- Once done, let it cool down completely at room temperature before you store in a clean air tight jar.
Authentic way is to deep fry Kucho NimkiDeep 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 to room temperature.
I really appreciate your work and your explanation for the given recipe is very simple and easy to understand