Delight in the irresistible crunch of Crisp Bangla Nimki, an iconic Bengali snack that perfectly balances flakiness, flavor, and simplicity. Crafted from a handful of pantry staples, nimki is a beloved deep-fried treat that’s both wonderfully moreish and easy to make for any gathering. Each golden triangle boasts aromatic cumin and ajwain woven into silky maida, creating a satisfying snack that pairs beautifully with hot tea or even as a delightful side to your favorite dal-rice combination.
What makes this nimki shine is its unmatched texture—it remains crunchy and flaky for weeks when stored correctly, making it ideal for festive occasions or daily snacking. Whether you keep the traditional triangle or shape them as you please, each bite is a testament to the culinary charm of Bengali kitchens. Let this simple yet elegant snack recipe become a star at your table, and relish every crumbly, scented bite that emanates both comfort and tradition.
Crisp Bangla Nimki: Flaky Tea-Time Maida Snack
Print RecipeIngredients
- 2 cup maida (plain flour)
- ½ tsp cumin (jeera)
- ½ tsp ajwain (carom seeds)
- ½ tsp salt
- 2 tbsp ghee (clarified butter)
- Water, as needed for kneading
- ¼ cup ghee (clarified butter) for layering
- ¼ cup maida (plain flour) for dusting
- Oil for deep frying
Instructions
Combine maida, cumin, ajwain, salt, and 2 tbsp ghee in a large bowl. Rub the mixture with your fingers until it resembles breadcrumbs.
Gradually add water to form a firm, smooth dough. Rest the dough for 10 minutes.
Divide the dough into large portions and dust each with maida. Roll out each portion into a thin sheet using a rolling pin.
Brush the rolled dough lightly with ghee, sprinkle with maida, and spread it evenly over the surface.
Roll the sheet tightly into a log to ensure flaky layers. Slice the log into 1-inch pieces to showcase the layers.
Flatten each piece gently, dust with a little more flour, and roll into a small rectangle or square. Fold each into a triangle shape.
Prick each nimki with a fork to prevent puffing during frying.
Heat oil in a deep pan over medium heat. Fry nimki in batches, turning occasionally, until golden and crisp.
Drain on paper towels and cool completely before storing in an airtight container. Enjoy as a snack or side.
Notes
Tips:
You can experiment with different shapes for nimki, though the triangular fold is a timeless classic., For the crispiest texture, always use maida rather than wheat flour., Fry on medium heat to ensure even cooking and prevent the nimki from becoming too dark or cooking too quickly on the outside., Always let the fried nimki cool completely before storing to maintain their crunchy texture., Avoid overcrowding the pan to allow room for even frying.
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