How to make Nimki - A typical Bengali snack.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Ghee (घी)

Cuisine : Bengali

Course : Snacks and Starters

Nimki Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Nimki checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Dhokle Ki Bhel, Pan Eggs, Kite Cookies, Pyazi.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Nimki Recipe

  • Refined Flour 2 cups

  • Ghee 2 tablespoons

  • Ghee 1/2 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Salt to taste

  • Oil 1/2 teaspoons

  • Paneer (cottage cheese) 200 grams

  • Amchur powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Caraway seeds (shahi jeera) 1/2 teaspoon


Step 1

Place maida in a bowl. Add ghee, carom seeds, ¼ tsp crushed black pepper powder and salt. Add enough water and knead into a hard dough.

Step 2

Heat sufficient oil in a kadai. Slice paneer. Apply ½ tsp oil to the dough and make a long roll. Cut into equal pieces and shape into balls.

Step 3

Roll out each ball into a puri. Place a paneer slice in the centre and sprinkle dried mango powder, red chilli powder, remaining crushed black peppercorns, chaat masala, turmeric powder, caraway seeds and salt. Fold the puri into a triangle.

Step 4

Deep fry the triangles in hot oil on low heat till golden brown.Drain on absorbent paper.Serve hot.