Nimki | Bengali salty snacks

This nimki is perfect in the evening with a cup of cha.

They can be found in stores all over Bangladesh. They are easy to make and can be stored in an airtight container for a few weeks, if it lasts that long that is!

The trick to getting those flaky layers

is mixing the oil into the flour by hand. Mashing everything with your fingertips until all the oil and flour is well incorporated. Take some time to do this step, about 5 minutes.

To store the nimki for later,

Let them drain on a paper towel and cool completely, then pack them into an airtight jar. Store in a cool dry area. They should be good for a few weeks. Make a double batch if you want to have enough to store for a while, they go fast!

You can watch the whole process below:

INGREDIENTS  

• 2 cups all purpose flour
• 1 tsp salt (or to taste)
• 2 tsp sugar (or to taste)
• 2-3 tsp kali jeera (nigella seeds)
• 3 tbsp vegetable oil
• 1/2 cup water (or as needed)
• vegetable oil (for frying)

INSTRUCTIONS 

Mix together in a bowl, your flour, salt, and sugar.

Drizzle in your oil, Then mash everything together very well for about 5 minutes, using your fingers to incorporate the oil into the flour

Add in your kali jeera (nigella seeds) halfway though, mix well.

Then, add in your water and knead for a few minutes until the dough comes together. You want your dough to be not too dry or too sticky. Add a tbsp of water if too dry, or a bit of flour if it’s too wet.

Cover in clingfilm and rest on the counter for 30 minutes.

Cut the dough into two parts. Cover one half in clingfilm for later.

Form the dough into a ball, at it flat into a disk shape, then roll it out to about an eighth of an inch thick, or thinner if you want.

Slice into diamond shapes with a sharp knife. While you’re slicing, heat your oil on medium high.

Drop a small piece of dough into the oil to check if its hot enough. You’ll know the oil is ready if the dough bubbles up immediately. Scoop it out.

Slide in all your pieces individually, you can use both hands to make it faster. Then immediately turn the heat down to medium low. This will let the nimki cook through and get crispy without burning.

Fry for about 12-15 minutes, stirring and flipping ever so often so they fry evenly. Start taking them out once they get golden, don’t let them brown too much.

Strain them out onto a paper towel to drain the oil. Serve warm or let them fully cool. Once cool, store in an airtight container for up to a few weeks.