Golden Pastry Chips
NIMKIN
-Recipe from Yamuna mataji
In Bengal, this snack is sold everywhere, from shops and roadside
hand-pushed carts to vendors carrying baskets on their heads and
wandering from place to place. They are seasoned with one of three
spice seeds: caraway, fennel or kalonji.
Preparation time (after assembling ingredients): 30 minutes
Serves: 8-10
1 ½ cups (175 g) unbleached white flour
½ teaspoon (2 ml) salt
1/8 teaspoon (0.5 ml) baking soda
1 teaspoon (5 ml) either caraway seeds, fennel seeds or kalonji
2 ½ tablespoon (37 ml) melted unsalted butter or ghee
4 ½ -5 ½ tablespoons (67-82 ml) water
ghee or vegetable oil for deep-frying
1.
Combine the flour, salt, baking soda and caraway seeds in a large
bowl and mix well. Add the melted butter or ghee and rub between your
palms to evenly distribute. Pour 4 ½ tablespoons (67 ml) of water over
the flour and quickly mix into a rough, shaggy dough. If necessary, add
the remaining water, a few drops at a time, until the mass can be
kneaded into a stiff dough. Knead on a clean work surface for about 8
minutes or until the dough is firm but pliable. Cover with a damp towel
or plastic wrap and allow it to rest for at least ½ hour.
Alternatively, fit a food processor with the metal blade, add the
flour, salt, baking soda and caraway seeds and pulse twice. Add the
melted butter and pulse 8-10 times to mix. With the motor running, pour
4 ½ tablespoons (67 ml) of water through the feed tube and process
until the mixture masses together. You may need to add up to 1
tablespoon (15 ml) more water to make a stiff dough. (The mixture
should not form a ball in the bowl, but should easily form into a ball
with your hands). Gather the ingredients into a ball, cover with a damp
towel or plastic wrap, and set aside for at least ½ hour.
2.
Roll the dough into a log 14 inches (35 cm) long, cut into 12
pieces, and flatten each piece into a patty. Drape a damp towel over
the patties.
3. Pour ghee or oil into a karai or
deep-frying pan to a depth of 2 ½ (6.5 cm) inches and place over
moderate heat. Roll a patty into a 5 1/2 –inch (14 cm) round on a
lightly floured board. Cut with a sharp knife into strips ½ inch (1.5
cm) wide and again cut across into ½ inch (1.5 cm) strips, to yield
squares. Brush off the excess flour with a pastry brush. When the
temperature of the ghee or oil reaches 335 F (170 C), fry the squares,
stirring constantly, until they turn almond brown and are crisp on all
sides. Remove with a slotted spoon and drain on paper towels. Shape and
fry the remaining patties in this way.
4. Cool to room temperature, then store in a container with a tight-fitting lid for up to 2 weeks.