Beetroot And Spinach Nimki Recipe

Cooking Directions

• STEP 1.In the Zodiac juicer, attach the juicer blade and the strainer and turn the lid shut and locked. Place a bowl under the nozzle to collect the juice.
• STEP 2.Add 1 cup chopped beetroot and use the press to push the beetroot down. Add a little water. Switch on the juicer and juice the beetroot.
• STEP 3.Next add 1 cup chopped spinach and a little water. Lock the lid and juice the spinach, pushing the leaves down with the press.
• STEP 4.In the Masterchef food processor jar add the atta kneading blade and add 1 cup all purpose flour, ½ tsp ajwain seeds and 3 tbsp ghee which is essential for making flaky nimki.
• STEP 5.To this add the 2 tbsp beetroot juice. Start the blender and knead till the dough comes together. Add a little beetroot juice while blending in case dough is too dry. Take the dough out of the jar and keep it aside.
• STEP 6.To make the spinach dough, in the food processor jar, add 1 cup all purpose flour, ½ tsp ajwain seeds and 3 tbsp ghee and then add 2 tbsp spinach juice.
• STEP 7.Blend till the dough comes together. Take it out of the blender jar. Dust the flat surface with flour and roll out the nimki dough to ½ inch thickness.
• STEP 8. Cut into diamond shapes using a roller cutter or a knife. Keep the cut diamonds aside.
• STEP 9. Similarly roll out the spinach dough to ¼ inch thickness and cut into desired shapes.
• STEP 10.Heat oil in a kadai for deep frying. When the oil is hot, slide a few of the nimkis into the kadai one at a time and fry on medium heat for 3 to 4 minutes till the nimkis turn crisp and slightly puff up.
• STEP 11.When they are cooked, take them out of the oil and drain them on kitchen paper towels. Put them on a plate or bowl and sprinkle with chaat masala powder and toss well. Serve with adrak chai.