Nimki has a flavor of kalonji and is crispy like namakpaare. It has salty and spicy taste. Serve them with kasundi or green coriander chutney, in both ways you will like its special taste.
Maida - 1 cup
Oil to mix in maida - 2 tbsp
Salt - ¼ tsp
Kalongi - ¼ tsp
Chaat masala - ¼ tsp
Oil - to fry nimki
1.Take maida in any utensil, mix salt and kalonji in it. Add little water at a time and knead hard dough like that used for making puris. Cover the dough and keep it aside for 15-20 minutes for fermenting.
Mix ghee and 1 tbsp maida, sata is ready.
2. Knead the dough and make a ball. Roll ball thinly into a circle with 10-12 inch diameter. Place the sata on rolled parantha and spread it evenly. Sprinkle chaat masala on top of the surface as well.
3. Now roll the prepared parantha. Cut ½ - ¾ cm balls from the dough. Prepare all balls like wise.
4. Take one ball, place it on rolling plate and with help of rolling pin roll it in a circle with 3 inch diameter. Fold the rolled puri in a half moon shape. Now again fold it giving it a shape of cone. With help of fork make 4-5 pricks on both sides. Like wise roll, fold and prick all the nimkis.
5. Take oil in a pan. When oil gets medium hot, place nimkis in the pan as much as possible at a time and fry on low-medium flame until they get golden brown color (it takes 10-15 minutes for frying the nimki of 1 time). Take out the fried nimkis in a plate with absorbent paper. Like wise fry all nimkis.
6. Crunchy and crispy nimki is ready. Store in air tight container when cooled completely and enjoy eating for 2 months.
Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman