This post should be done one month back during Durga Puja. But I’m very very late as I was busy in Pandal hopping and later in my holidays. So inspite of making ‘Kuncho Nimki’ and clicking the photograph I couldn’t post it. ‘Kunch Nimki’ is a savory deep fried snack which often called as ‘Namak Pare/Para’ in Maharashtra. It is very common to make ‘Kuncho Nimki’, ‘Ghugni’ and ‘Narkel Nadu’ during Durga Puja in Bengali homes to serve as a snack on ‘Bijoya Dashami’.
I can recollect my childhood memories when Thakuma (Paternal Grandmother) used to make ‘Kuncho Nomki’ in huge quantity for all of us and Dida (Maternal Grandmother) used to make ‘Ghughni’ on Dashami. I made a little change in the recipe …. Instead of using ‘kalo jire’ or nigella seeds I have used red chilli powder and lemon juice to give extra flavour. Here goes the recipe of ‘Kuncho Nimki’ …. Enjoy!
- Begin with kneading the dough. Mix flour, baking soda, salt, red chilli powder, lemon juice and ghee/oil in a large bowl. Knead the dough adding a little water at a time. Cover the dough and leave to rest for 30 mins.
- Take out small balls out of dough and roll out into big circular disc (like roti).
- Cut the roti into crisscross pattern to form little diamond shapes.
- Heat oil/ghee in a kadai or pan and deep fry the ‘nimkis’ in hot oil/ghee till golden.
- Remove and keep on paper towels to drain the excess oil.
- Serve hot or at room temperature with Masala Tea.
~ To maintain the oil temperature turn the flame to high, add ‘nimkis’, fry on high flame and once puffed up turn the flame to simmer and remove ‘nimkis’ immediately.
It is important that you take out the ‘nimkis’ from oil at correct time when they turns golden brown, otherwise ‘nimkis’ will get browned and will taste bitter.