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Home Dish KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻‍♀️👍🏻

KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻‍♀️👍🏻

Name: How to cook KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻♀️👍🏻 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7/8 people (16 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻‍♀️👍🏻

A traditional authentic Bong Dish- Which comes both in the savoury & sweet dish... Both are equally popular and are mostly prepared during any festivities such as Durga Pujo to welcome the guests... These days, it’s become quite cosmopolitan platter and have made sufficient room for itself to come to the forefront in the global structure too !!!

Ingredient

Food ration :

7/8 people (16 servings

Cooking time :

1 hr 30 mins

1 Cup

AP Flour (Maida)

1 tsp

salt

1 tsp

Ajwain (Carrom Seeds)

1/2 tsp

Kalounji (Nigella Seeds)

1/8 tsp

Baking Powder

1/4 tsp

Sugar

3 tbsps

Desi Ghee (Clarified Butter)

1/4 Cup

Water (Room Temp): To Knead the Dough

250 gms

Vegetable/Cooking Oil- For Deep Frying (Avoid using- Mustard/Groundnuts/Corn/Canola Oils, for their respective individual odour), We don’t want that to incorporate in our NIMKIs 😋💁🏻‍♀️

Cooking instructions

* Step 1

Sift the flour, salt, sugar & Baking Powder- 2 times at least & put in a large bowl, in which you’re going to knead it.

* Step 2

Then add on the Ajwain & Kalounji put in the Ghee too, at this point & mix the dry texture of the entire ingredients in the bowl very well by rubbing against your hands and palms.

* Step 3

This texture should resemble & feel like the ‘wet sand’ kind while rubbing against the hands. Now, is the time to pour in the water but in batches & not all, at once.

* Step 4

It should be a smooth textured & tight dough...as we knead for the luchis (not puris, which is different than what I mentioned- luchis are the Bong Special dish) & this dough should be even tighter than the ‘Luchi’ dough.

* Step 5

Now, allow it to rest for at least 30 mins- a bit more is better (I do usually put it on rest for about an hour).

* Step 6

Now, put a deep frying pan/wok for deep frying the same, post giving them their shapes.

* Step 7

Now, before rolling them & giving shapes- Knead it a bit more to allow to puncture any trapped air inside the same & make round balls of about 20 gms each.

* Step 8

Start rolling them now- one ☝🏻 by one ☝🏻 & make a round luchi/puri size, of about 4-4.5 cm diameters, for each one of them- you should get about a min. 12 pieces & a max. 16 pieces (depending on the equal shapes & sizes of the dough-lets).

* Step 9

Now with a sharp/pointed knife cut thin marks on it's entire body leaving at least 2 cms gaps, from each of it's top & bottom.

* Step 10

Now, very carefully, gently & patiently flip it to it's opposite side & then, start rolling/folding like a lose paper/sheet & finally tuck & tap tightly both the ends in it's top & bottom parts- where exactly we’the left about some space to do so.

* Step 11

I guess, can’t explain this procedure more specifically & vividly than this in mere words- Hence, would request you to kindly refer to my pics posted herein, for your better understanding.

* Step 12

Time to slide them one ☝🏻 by one to the hot oil- The oil should be put to the hot with high flame initially but before start deep frying them- the gas flame should be reduced to the medium heat & start with the frying process.

* Step 13

Need to fry them in several batches- In a one batch please don’t put more than 3/4 max. This is because, we’ve now reduced the heat to the medium & if we put more in nos. The oil shall tend to get cold, which in the outcome will spoil the very crispness (karara-pan) of the entire thing, which we’re not looking for.

* Step 14

Once they tend to surface to the top of the oil while frying- you’ll notice that it’s sizes have more than doubled & the designs that we’ve drawn with the knife is now spread like the florets- Please refer to the pics uploaded- that’s exactly what/how, we want it to be.

* Step 15

Finally, take them out on any steel Colander, spread with kitchen towels/tissue papers to soak the excess oil, allow them to cool off completely & then store them, in an air-tight/vaccum sealed glass jars/containers (preferably of glass/steel).