### TranslatedIngredients: 2 cups All Purpose Flour (Maida),1 teaspoons Salt,1 teaspoon Chaat Masala Powder,1 tablespoon Ajwain (Carom seeds),1 cup Spinach Leaves (Palak) - chopped,1 cup Beetroot,Sunflower Oil - for deep frying ### PrepTimeInMins: 30 ### CookTimeInMins: 30 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Beetroot & Spinach Nimki Recipe, we will first prepare the beetroot and spinach to make the nimki.In the juicer, add the beetroot along with some water and extract the juice. Similarly, add the spinach, along with some water and extract the juice. You can optionally blend the spinach directly in the mixer grinder with water and then extract the juice using a strainer.Keep the juices aside.The next step is to make the Beetroot & Spinach Nimki dough.I the master chef jar of the food processor, add 1 cup of flour, ajwain, salt and add little beetroot juice at a time to make a firm dough. Similarly, make the spinach dough.Next, roll the dough into a large circle of about 1/4 inch thickness on a well dusted surface.Poke the rolled rough on both the sides using a fork and cut it into desired shapes. I have cut it into diamonds.Preheat the oil for deep frying over medium heat. Once the oil is heated add the Beetroot & Spinach Nimki into the oil and fry them in small batches until their turn crisp. Ensure you fry on medium heat, else they will turn brown fast and not become crisp.Once done, drain the Beetroot & Spinach Nimki in paper towels. Store them in air tight containers once cooled and serve as desired.Serve the Beetroot & Spinach Nimki as a tea time evening snack along with a cup of chai or along with a favorite dip.
