Kucho Nimki | Namak Para | Namak Pare | Kerala style Diamond Cuts
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Snack
Cuisine: Indian, Bengali
Serves: 7 to 8 cups
Ingredients
- All-purpose flour: 2 cups
- Baking soda: ⅛ tsp (1 pinch, approximately)
- Salt: 1tsp
- Nigella seeds (kalonji/kalo jeere): 2 tsp
- Melted ghee (clarified butter) or White oil: 2-3 tbsp
- Warm water: ¼th -1/3rd cup
- Oil or clarified butter (ghee): 2 cups for deep frying
- To Serve:
- Piping Hot Indian Masala Tea or Ginger Tea
Instructions
- Begin with kneading the dough of flour, baking soda, salt, nigella seeds and little ghee with warm water. Cover and leave to rest for 30 mins.
- Take out small balls out of dough and roll out into big circular disc (roti like).
- Cut the roti into crisscross pattern to form little diamond shapes and deep fry in hot oil/ghee.
- Remove and keep on paper towels to drain the excess oil.
- Serve hot or at room temperature with tea.
Notes
1. Moyan (adding fat into flour) plays an important role in kneading dough for luchi. It will ensure soft pliable dough.
2. The right amount of water is required to knead perfect dough. While too much water can turn it into a muddy mess, little water can also make dough hard and tough.
3. Always allow the covered dough to rest for enough time. It will help the gluten to make dough super soft.
4. It is definitely not necessary to maintain the dough balls in a line but it will help you to complete the job neatly and without any trouble.
5. Turning each dough balls into pattie will ensure even rolling later.
6. To check the temperature of the oil: add a tiny particle of the dough in the hot oil, if it sizzles immediately it is the right temperature.
7. 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. That’s how you can have complete control over oil temperature and chances of getting puffed up nimkis are high!
8. It is important that you take out the nimis from oil at correct time, otherwise nimkis will get browned and bitter; not the way it should be.
2. The right amount of water is required to knead perfect dough. While too much water can turn it into a muddy mess, little water can also make dough hard and tough.
3. Always allow the covered dough to rest for enough time. It will help the gluten to make dough super soft.
4. It is definitely not necessary to maintain the dough balls in a line but it will help you to complete the job neatly and without any trouble.
5. Turning each dough balls into pattie will ensure even rolling later.
6. To check the temperature of the oil: add a tiny particle of the dough in the hot oil, if it sizzles immediately it is the right temperature.
7. 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. That’s how you can have complete control over oil temperature and chances of getting puffed up nimkis are high!
8. It is important that you take out the nimis from oil at correct time, otherwise nimkis will get browned and bitter; not the way it should be.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/kucho-nimki-namak-para-namak-pare/