Crispy Beetroot & Spinach Nimki (Namak Para) – A Healthy Indian Snack

Beetroot & Spinach Nimki Recipe (Namak Para)

Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Beetroot & Spinach Nimki is a delightful and colorful twist on the traditional Indian Namak Para, combining the earthy sweetness of beetroot with the nutritious punch of spinach. Crispy, crunchy, and perfect as a tea-time snack or a savory appetizer, this nimki is sure to make your taste buds dance. The vibrant colors and the tangy flavor of chaat masala bring an exciting new dimension to this popular snack. Whether paired with a hot cup of chai or your favorite dip, this recipe is a must-try for anyone who loves traditional Indian snacks with a modern flair.

Ingredients:

Instructions:

1. Prepare the Beetroot and Spinach Juices:

   • Begin by extracting the juices from the beetroot and spinach. Start by juicing the beetroot: place the beetroot chunks into a juicer, adding a little water, and extracting the juice.
   • Repeat the process with the spinach leaves. You can blend the spinach leaves with a little water in a blender if a juicer is not available, and then strain the mixture to extract the juice.
   • Set the beetroot and spinach juices aside for later use.

2. Make the Nimki Dough:

   • In a food processor, add 1 cup of all-purpose flour, ajwain (carom seeds), and salt.
   • Gradually add the beetroot juice to this flour mixture, little by little, until you form a smooth and firm dough. Similarly, repeat this process for the spinach dough by adding spinach juice to another portion of flour.
   • Ensure the dough is firm enough to hold its shape when rolled out. If it feels too soft, add a little more flour to achieve the desired consistency.

3. Roll Out the Dough:

   • Once the dough is ready, lightly flour your rolling surface and roll each portion of dough (beetroot and spinach) into a large circle of about 1/4 inch thickness.
   • Use a fork to poke the rolled-out dough on both sides, ensuring the nimki becomes crispy and doesn’t puff up while frying.
   • Using a sharp knife or pizza cutter, cut the dough into your desired shapes. Traditionally, nimkis are cut into diamond or square shapes, but you can opt for any shape you prefer.

4. Deep Fry the Nimki:

   • Heat sunflower oil in a deep pan or kadhai over medium heat. The oil should be hot but not smoking.
   • Once the oil is heated, gently drop the prepared nimkis into the oil in small batches. Fry them until they turn golden brown and crispy. Be sure to fry on medium heat, as high heat may cause them to brown too quickly on the outside without becoming crisp.
   • Use a slotted spoon to remove the nimkis from the oil and drain any excess oil by placing them on paper towels.

5. Cool and Store:

   • Allow the nimkis to cool completely before storing them in an airtight container. This will ensure they stay crispy for longer.
   • Serve as an evening snack with a hot cup of tea or pair them with your favorite dip or chutney for an extra burst of flavor.

Tips & Variations:

• Flavor Variations: You can experiment by adding spices like cumin powder, black pepper, or even a pinch of chili powder to the dough for an added kick.
• Bake Instead of Frying: If you prefer a healthier version, you can bake the nimkis instead of deep frying. Simply place them on a baking sheet lined with parchment paper, brush lightly with oil, and bake in a preheated oven at 375°F (190°C) for about 15–20 minutes or until golden and crispy.
• Serving Suggestions: These nimkis are perfect for serving at parties, family gatherings, or as a crunchy snack during festivals. Pair them with tangy tamarind chutney or a cooling yogurt dip for an extra layer of flavor.

Nutritional Information (per serving):

Enjoy this vibrant and delicious Beetroot & Spinach Nimki as a healthy, crunchy snack any time of the day.