Nimki (Namak Pare/Namkeen/Salted Fried Crackers)

The name ‘Nimki’ is derived from the word ‘namak,’ which means salt, emphasizing its salty and savory nature. These diamond-shaped or rectangular piece of dough flavored with simple spices like ajwain (carom seeds) or kalonji (nigella seeds) deep-fried until golden and crisp, offer a savory contrast to the plethora of sweets that dominate Bengali cuisine. Its salty, mildly spiced flavor makes it an ideal companion to tea or as a snack on its own.Despite its simplicity, Nimki has a special place in the hearts of Bengalis, often evoking nostalgic memories of childhood and festive preparations. Traditionally, Nimki is served as an accompaniment to a hot cup of chai (tea), where its crunchy texture perfectly complements the warm, spiced beverage. It is also commonly served during festive occasions like Durga Puja and Diwali, where it provides a savory balance to the array of sweets typically offered. Nimki is sometimes made in different shapes, such as strips or squares, and can be either plain or spiced with ingredients like black pepper or cumin. The subtle spices used in Nimki are not overpowering, allowing the natural flavor of the dough and the richness of the oil to shine through. While sweets like Sandesh, Rasgulla, and Mishti Doi might steal the limelight in Bengali cuisine, snacks like Nimki remind us of the region’s love for savory delights as well. It is also a symbol of the resourcefulness in Bengali kitchens, where simple ingredients like flour, salt, and a few spices, all of which are readily available in most Bengali households, are transformed into something truly delicious and satisfying.

The key to perfect Nimki lies in the dough’s consistency and the frying technique. A firm yet pliable dough ensures that the Nimki turns out crisp and flaky rather than hard or dense. Frying at the right temperature is crucial to achieve the characteristic golden-brown color and the crunchy texture that makes Nimki so irresistible. Once prepared, Nimki can be stored for weeks in an airtight container. Its long shelf life makes it a convenient snack to have on hand, especially when unexpected guests arrive or when craving a quick bite. It is a snack that not only satisfies the taste buds but also strengthens cultural connections and shared memories.@sarchakra

PREP TIME: 30 mins

COOK TIME: 20 mins

YIELDS: Makes 16

Ingredients

All purpose flour 1 cup
Ghee 2 tbsp
Nigella seeds 2 tsp
Salt 1 tsp
Milk or water as needed (room temperature)
Flour 1 tsp

Method

In a bowl take flour. Add nigella seeds and salt. Mix to a crumble. Use room temperature milk or water to make a soft dough.
Make a paste of flour and a little water.
Roll the dough into a large thin round. Roll the dough from one side. Use the flour paste to close the ends.
Use a knife to cut equal portions of the dough.
Take a ball and flatten it with a rolling pin. Fold the circle in half and then fold again. Roll the triangular shaped dough thin. Repeat for the rest.
Heat oil. Turn the heat to low. Fry the nimki in batches till golden.
Drain on kitchen towels. Cool and store in an airtight container.

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