Kamranga Nimki

A crunchy spindle-shaped savoury snack—a great accompaniment to evening tea.

  • Cooking time
    2 hours
  • Calories
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Elo-jhelo nimki is a Bijoya staple in most Bengali households. It takes its whimsical name from its twisty-lacy structure. Also known as 'kamranga nimki' after the shape of the fruit by the same name, this deep-fried shortcrust pastry is characterised by its elegant spindle shape. A perfect nimki is not chewy but crisp; it breaks with a satisfying snap. In this video, we show you how to achieve nimki of the desired shape, colour, texture, and of course, flavour. It is best enjoyed with a cup of hot tea.

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  • 200 g maida (all-purpose flour)
  • 8 g salt
  • 10 g sugar
  • 1 pinch baking soda
  • 2 g jowan (carom seeds)
  • 50 g ghee
  • 50–60 g water
  • ½ tsp lime juice
  • vegetable oil for deep frying


  1. In a bowl, take maida, salt, sugar, baking soda, carom seeds, and ghee. Mix everything together, rubbing the mixture between your fingers until the flour resembles breadcrumbs in texture.
  2. Add water and lime juice. Mix until everything comes together. Be cautious not to overknead: this is supposed to be a flaky, shortcrust pastry; we don't want to develop gluten. Cover and rest for 30 minutes.
  3. Divide the dough into 20 g portions. Shape into uniform discs.
  4. Roll each disc to 10 cm diameter. Using a sharp knife cut parallel lines along the the diameter, leaving a 7 mm gap between each cut, as well as from the edge of the disc.
  5. Apply water on opposite edges. Pleat the two opposite sides and pinch to secure the folds. Now, hold the two ends of the nimki and twist once. For a visual reference watch this video.
  6. Heat vegetable oil (3-cm deep) in a kadai to at 150°C. Fry the nimki on low heat until it crisps evenly.
  7. Cool completely before storing in an airtight jar.

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