Triangular Nimki | How to make Triangular Nimki

By Amrita Roy  |  27th Oct 2016  |  
0 from 0 reviews Rate It!
  • Triangular Nimki, How to make Triangular Nimki
Triangular Nimkiby Amrita Roy
  • Prep Time


  • Cook Time


  • Serves





About Triangular Nimki Recipe

Traditional Bengali Snack prepared during festive season

Triangular Nimki, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Triangular Nimki is just mouth-watering. This amazing recipe is provided by Amrita Roy. Be it kids or adults, no one can resist this delicious dish. How to make Triangular Nimki is a question which arises in people's mind quite often. So, this simple step by step Triangular Nimki recipe by Amrita Roy. Triangular Nimki can even be tried by beginners. A few secret ingredients in Triangular Nimki just makes it the way it is served in restaurants. Triangular Nimki can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Triangular Nimki.

Triangular Nimki

Ingredients to make Triangular Nimki

  • all purpose flour/Maida - 1 cup
  • kalonji/ Nigella Seeds - 1/2 teaspoon
  • sugar - 1/2 teaspoon
  • salt to taste
  • baking soda - 1/2 to 1 teaspoon
  • Refined oil - 1 tablespoon + 1/2 liter for deep frying

How to make Triangular Nimki

  1. Take maida in a bowl and add kalonji seeds, sugar, salt, baking soda and mix well.
  2. Add 1 tablespoon of refined oil in the mixture and mix well once again.
  3. Now add water slowly to make a tight dought similar like poori dough made out of maida.
  4. Keep the dough aside for half an hour by covering it.
  5. Now make equal size balls from the dough.
  6. Take each ball and roll like a poori.
  7. Fold the circular poori into half (half circle shape), fold once again the half circle to give a shape of triangle.
  8. Press the sides of the triangles so that the folds do not open while frying.
  9. Heat oil in a wok and deep fry the nimkis under low flame till they are golden brown in color.
  10. Take them out on tissue paper to drain the extra oil and allow them to cool.
  11. After cooling you can sprinkle some black salt on top of the nimkis and store them in airtight container.

My Tip:

You can also use a clove to secure the folds of the nimkis.

Reviews for Triangular Nimki (0)

Cooked it ? Share your Photo