Air fryer recipe · Snacks · Andaman and Nicobar Islands
Elo Jhelo Nimki
Twisted, flaky nimki with kalonji, the Bengali festive snack kept alive by the large Bengali community of the Andaman Islands. Air-fried, they are crisp and flaky like a cracker.
- 45 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
- Andaman and Nicobar IslandsState
Part of the Diwali across India collection
Nutrition per serving
- 245kcal
- 4.5 gprotein
- 33.6 gcarbs
- 10.1 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)2 cups
- Ghee1/4 cup
- Kalonji (nigella seeds)1 tsp
- Ajwain (carom seeds)1/4 tsp
- Oilspray
- Salt1 tsp
Method
Rub in the ghee
Mix the maida, kalonji, ajwain and salt. Rub in the ghee for 2 minutes until it holds when pressed. Kalonji is the flavour that marks Bengali nimki, so do not leave it out.
Knead and rest
Add cold water slowly and knead into a firm dough. Rest it covered for 20 minutes.
Roll and cut
Roll the dough about 3 mm thick and cut into diamonds about 6 cm long. Make three short slits along the middle of each diamond, keeping the ends whole.
Twist the shape
Pick up each diamond, push the two tips gently towards each other and twist through the slits so the strips open into a spindle shape. Lay them on a plate as you go. Plain diamonds work too if you are short on time.
Spray and arrange
Arrange the nimki in a single layer in the basket and spray them lightly with oil on both sides.
Air-fry crisp
Air-fry at 170°C for 12 min, shaking halfway, until pale golden. Cool fully on a rack so they crisp up, then store in an airtight jar. Serve with tea.
