Recipe of Homemade KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻‍♀️👍🏻

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The kitchen alone provides you with many small means by which energy and money can be saved. Environmentally friendly living is not that difficult. Largely, all it will take is a bit of common sense.

We hope you got insight from reading it, now let's go back to kamranga nimki or elo-jhelo nimki 😋💁🏻‍♀️👍🏻 recipe. You can cook kamranga nimki or elo-jhelo nimki 😋💁🏻‍♀️👍🏻 using 9 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻‍♀️👍🏻:

1. Get 1 Cup of AP Flour (Maida).
2. Take 1 tsp of salt.
3. Get 1 tsp of Ajwain (Carrom Seeds).
4. Use 1/2 tsp of Kalounji (Nigella Seeds).
5. Take 1/8 tsp of Baking Powder.
6. Use 1/4 tsp of Sugar.
7. Take 3 tbsps of Desi Ghee (Clarified Butter).
8. Take 1/4 Cup of Water (Room Temp).
9. Use 250 gms of Vegetable/Cooking Oil- For Deep Frying (Avoid using- Mustard/Groundnuts/Corn/Canola Oils, for their respective individual odour), We don’t want that to incorporate in our NIMKIs 😋💁🏻‍♀️.

Steps to make KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻‍♀️👍🏻:

1. Sift the flour, salt, sugar & Baking Powder- 2 times at least & put in a large bowl, in which you’re going to knead it..
2. Then add on the Ajwain & Kalounji put in the Ghee too, at this point & mix the dry texture of the entire ingredients in the bowl very well by rubbing against your hands and palms..
3. This texture should resemble & feel like the ‘wet sand’ kind while rubbing against the hands. Now, is the time to pour in the water but in batches & not all, at once..
4. It should be a smooth textured & tight dough...as we knead for the luchis (not puris, which is different than what I mentioned- luchis are the Bong Special dish) & this dough should be even tighter than the ‘Luchi’ dough..
5. Now, allow it to rest for at least 30 mins- a bit more is better (I do usually put it on rest for about an hour)..
6. Now, put a deep frying pan/wok for deep frying the same, post giving them their shapes..
7. Now, before rolling them & giving shapes- Knead it a bit more to allow to puncture any trapped air inside the same & make round balls of about 20 gms each..
8. Start rolling them now- one ☝🏻 by one ☝🏻 & make a round luchi/puri size, of about 4-4.5 cm diameters, for each one of them- you should get about a min. 12 pieces & a max. 16 pieces (depending on the equal shapes & sizes of the dough-lets)..
9. Now with a sharp/pointed knife cut thin marks on it's entire body leaving at least 2 cms gaps, from each of it's top & bottom..
10. Now, very carefully, gently & patiently flip it to it's opposite side & then, start rolling/folding like a lose paper/sheet & finally tuck & tap tightly both the ends in it's top & bottom parts- where exactly we’the left about some space to do so..
11. I guess, can’t explain this procedure more specifically & vividly than this in mere words- Hence, would request you to kindly refer to my pics posted herein, for your better understanding..
12. Time to slide them one ☝🏻 by one to the hot oil- The oil should be put to the hot with high flame initially but before start deep frying them- the gas flame should be reduced to the medium heat & start with the frying process..
13. Need to fry them in several batches- In a one batch please don’t put more than 3/4 max. This is because, we’ve now reduced the heat to the medium & if we put more in nos. The oil shall tend to get cold, which in the outcome will spoil the very crispness (karara-pan) of the entire thing, which we’re not looking for..
14. Once they tend to surface to the top of the oil while frying- you’ll notice that it’s sizes have more than doubled & the designs that we’ve drawn with the knife is now spread like the florets- Please refer to the pics uploaded- that’s exactly what/how, we want it to be..
15. Finally, take them out on any steel Colander, spread with kitchen towels/tissue papers to soak the excess oil, allow them to cool off completely & then store them, in an air-tight/vaccum sealed glass jars/containers (preferably of glass/steel)..
16. We’re now all sorted with our anew/revived traditional recipe of this Elo-Jhelo or Kamranga NIMKI..

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