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Kucho Nimki - Air Fried Snack

Kankana Saxena
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.
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 30 minutes
Course Snack and Fingerfood
Cuisine Bengali

Ingredients
 

  • 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

Instructions
 

  • 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.

Notes

Authentic way is to deep fry Kucho Nimki

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 to room temperature.
Keyword Air Fried, bengali recipe, Durga Puja special, easy recipes, snacks