Beetroot & Spinach Nimki Recipe (on named)
A vegetarian North Indian Recipes recipe with all purpose flour (maida), teaspoons salt, chaat masala powder. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making the Beetroot & Spinach Nimki Recipe, we will first prepare the beetroot and spinach to make the nimki
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup) - 2
In the juicer, add the beetroot along with some water and extract the juice
beetroot(1 cup) - 3
Similarly, add the spinach, along with some water and extract the juice
spinach leaves (palak) - chopped(1 cup) - 4
You can optionally blend the spinach directly in the mixer grinder with water and then extract the juice using a strainer
spinach leaves (palak) - chopped(1 cup) - 5
Keep the juices aside
- 6
The next step is to make the Beetroot & Spinach Nimki dough
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup) - 7
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
all purpose flour (maida)(2 cups)teaspoons salt(1)ajwain (carom seeds)(1 tablespoon)beetroot(1 cup) - 8
Similarly, make the spinach dough
spinach leaves (palak) - chopped(1 cup) - 9
Next, roll the dough into a large circle of about 1/4 inch thickness on a well dusted surface
- 10
Poke the rolled rough on both the sides using a fork and cut it into desired shapes
- 11
I have cut it into diamonds
- 12
Preheat the oil for deep frying over medium heat
sunflower oil - for deep frying - 13
Once the oil is heated add the Beetroot & Spinach Nimki into the oil and fry them in small batches until their turn crisp
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup) - 14
Ensure you fry on medium heat, else they will turn brown fast and not become crisp
- 15
Once done, drain the Beetroot & Spinach Nimki in paper towels
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup) - 16
Store them in air tight containers once cooled and serve as desired
- 17
Serve the Beetroot & Spinach Nimki as a tea time evening snack along with a cup of chai or along with a favorite dip
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup)
Rate this recipe
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Beetroot & Spinach Nimki Recipe (on named)
A vegetarian North Indian Recipes recipe with all purpose flour (maida), teaspoons salt, chaat masala powder. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
17 steps- 1
To begin making the Beetroot & Spinach Nimki Recipe, we will first prepare the beetroot and spinach to make the nimki
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup) - 2
In the juicer, add the beetroot along with some water and extract the juice
beetroot(1 cup) - 3
Similarly, add the spinach, along with some water and extract the juice
spinach leaves (palak) - chopped(1 cup) - 4
You can optionally blend the spinach directly in the mixer grinder with water and then extract the juice using a strainer
spinach leaves (palak) - chopped(1 cup) - 5
Keep the juices aside
- 6
The next step is to make the Beetroot & Spinach Nimki dough
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup) - 7
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
all purpose flour (maida)(2 cups)teaspoons salt(1)ajwain (carom seeds)(1 tablespoon)beetroot(1 cup) - 8
Similarly, make the spinach dough
spinach leaves (palak) - chopped(1 cup) - 9
Next, roll the dough into a large circle of about 1/4 inch thickness on a well dusted surface
- 10
Poke the rolled rough on both the sides using a fork and cut it into desired shapes
- 11
I have cut it into diamonds
- 12
Preheat the oil for deep frying over medium heat
sunflower oil - for deep frying - 13
Once the oil is heated add the Beetroot & Spinach Nimki into the oil and fry them in small batches until their turn crisp
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup) - 14
Ensure you fry on medium heat, else they will turn brown fast and not become crisp
- 15
Once done, drain the Beetroot & Spinach Nimki in paper towels
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup) - 16
Store them in air tight containers once cooled and serve as desired
- 17
Serve the Beetroot & Spinach Nimki as a tea time evening snack along with a cup of chai or along with a favorite dip
spinach leaves (palak) - chopped(1 cup)beetroot(1 cup)
Rate this recipe
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