NIMKI OR MATHRI

   Nimki as we bengalis call it refer to the plain mathri or these deep fried goodies.Made out of all purpose flour with a good amount of moan (oil added to the dough to make it crisp) ,you will have a tough time keeping your hands off it.They form an integral part of the Bijoya plate(sweets served after durga puja),in every bengali household,Though the shapesand the thickness varies ,from small squares to diamonds,as liked by the members of the family

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Ingredients
1-All purpose flour-2 cups
2-Oil-2 tablespoons(for dough)
3-Water -for kneading the dough
4-Oil for deep frying ( any oil of your choice,i have taken groundnut oil)
5-nigella or kalonji seeds-1 teaspoon
6-salt 1 pinch

procedure

Mix the oil the dough ,the nigella seeds ,the salt and rub well till they hold on together if you  take a fist full.This indicates that the moan is good enough to make it crisp.If you see that the flour still doesn't hold together you should add a little more of oil and mix again.

Water to make the dough should not be poured all at once,because this is going to make a tight dough.so the water has to be poured little by little as required to make a tight dough.

 

Once the dough is made leave it to set for about an hour. Then roll with oil ( do not add flour while rolling as it burns in the oil while deep frying) into a big roti.Now cut in squares,or diamonds and deep  fry in oil.

While deep frying keep the oil in medium flame and fry for about 10 to 12 mins,till the colour changes to golden.

Remove from oil and let it cool before keeping in an airtight container.

These can be stored in an airtight container and enjoyed for 15 to 20 days