1. Nimki
No Bijoya platter is truly complete without the quintessential crunch of nimki. These savoury, diamond-shaped crackers are a staple in Bengali households. Made from a simple dough of flour, salt, nigella seeds (kalo jeere), and ghee or oil, they are deep-fried
to flaky perfection. Nimkis are incredibly versatile; they can be enjoyed on their own, dunked in tea, or served alongside a spicy curry. Their salty, crisp texture provides a delightful contrast to the other items on the platter, making them an essential starting point for your festive spread.
2. Ghugni
Hearty, flavourful, and deeply satisfying, ghugni is a beloved Bengali curry made from dried yellow or white peas. Slow-cooked with a medley of spices like cumin, ginger, and turmeric, it achieves a rich, thick consistency that is both comforting and festive. Ghugni is often garnished with chopped onions, fresh coriander, and sometimes a sprinkle of 'bhaja moshla' (a roasted spice mix) for an extra layer of aromatic flavour. Served warm in small bowls, it pairs wonderfully with nimki or the fluffy luchis mentioned next.
3. Luchi and Aloor Dum
This combination is the epitome of Bengali comfort food and a guaranteed crowd-pleaser. Luchis are soft, white, deep-fried puffed breads made from refined flour (maida). When they puff up in the hot oil, they become irresistibly light and airy. The perfect accompaniment is Aloor Dum, a slow-cooked potato curry. The Bengali version is often lightly spiced and can have a subtle sweetness, with potatoes cooked until they are tender and have absorbed all the flavours of the gravy. Serving mini luchis with a side of Aloor Dum makes for a substantial and nostalgic addition to any Bijoya gathering.
4. Beguni
Part of the 'telebhaja' (fried snacks) family, beguni are slices of eggplant dipped in a gram flour (besan) batter and fried until golden and crisp. The outside is crunchy, while the inside remains soft and succulent. They are simple to make and can be prepared just as guests begin to arrive, ensuring they are served piping hot. Their savoury taste and satisfying crunch make them a popular tea-time snack throughout the year, but they feel especially festive during Durga Puja and Bijoya.
5. Vegetable Chop
Visually striking and packed with flavour, the Bengali vegetable chop is a festive delight. Its distinctive deep-red colour comes from its main ingredient, beetroot, which is mixed with carrots, potatoes, and peanuts for texture. The mixture is spiced, often with a special 'bhaja moshla', formed into oval patties, coated in breadcrumbs, and deep-fried to create a crispy exterior and a soft, flavourful interior. Often served with a side of kasundi (Bengali mustard sauce), this chop is a more elaborate snack that shows extra care and effort.
6. Shingara
The Bengali version of the samosa, a shingara, is a timeless classic. What often sets it apart is its flaky, delicate pastry and its unique filling. A traditional vegetarian shingara filling includes potatoes and often cauliflower, green peas, and sometimes peanuts, all cooked in a fragrant mix of spices like panch phoron (Bengali five-spice blend). Smaller in size than its North Indian counterpart, the shingara is the perfect hand-held snack for guests to enjoy while mingling.
7. Sandesh
A Bengali celebration without 'mishti' (sweets) is unimaginable. While there are many options, Sandesh is an elegant and classic choice to round off your snack platter. Made from fresh chhena (cottage cheese) and sugar, it is a simple dessert that can be flavoured in numerous ways, from cardamom to saffron or the seasonal nolen gur (date palm jaggery). Its delicate, melt-in-the-mouth texture provides a light and sweet finish after the array of savoury, fried snacks, making it the perfect closing note for your Subho Bijoya offerings.
