Beetroot & Spinach Nimki (Namak Para) Recipe
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Serves: 4-6
The Beetroot & Spinach Nimki, also known as Namak Para, is a delightful tea-time snack popular in North India. This crispy, savory treat is often made in homes as a regular snack and is a festive favorite during occasions like Holi, Diwali, and Navratri. The vibrant color of this nimki comes from the use of beetroot and spinach, which not only enhance its visual appeal but also add a subtle flavor. Whether you’re hosting a festive gathering or simply craving a crunchy snack with your evening chai, this Namak Para is sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Salt | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Ajwain (Carom Seeds) | 1 tablespoon |
| Spinach Leaves (Palak), chopped | 1 cup |
| Beetroot | 1 medium, juiced |
| Oil | For deep frying |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Instructions:
-
Prepare the Beetroot and Spinach Juices:
- Begin by preparing the beetroot and spinach for the nimki. Using a juicer, extract juice from the beetroot by adding it with a little water. Similarly, extract juice from the spinach, either by using a juicer or blending the spinach with water and straining the mixture.
- Set the beetroot and spinach juices aside for later use.
-
Make the Dough for Beetroot Nimki:
- In a food processor’s master chef jar, add 1 cup of all-purpose flour (maida), ajwain (carom seeds), and salt. Gradually add beetroot juice, a little at a time, and mix until the dough comes together. Ensure that the dough is firm yet smooth. This dough should have a slight reddish tint due to the beetroot juice.
-
Make the Dough for Spinach Nimki:
- Similarly, prepare the dough for the spinach version of the nimki. Add the remaining flour, ajwain, and salt in the food processor, and slowly incorporate spinach juice to form a firm dough that is green in color.
-
Roll the Dough:
- Once both the beetroot and spinach doughs are ready, divide each dough into equal portions. On a clean, floured surface, roll each portion into a large circle, about 1/4 inch thick.
- Use a fork to poke the rolled dough on both sides. This helps the nimki cook evenly and become crisp.
-
Cut the Nimki:
- Once the dough is rolled out, use a knife to cut it into your desired shapes. The traditional shape is diamond-shaped pieces, but you can also cut them into squares or triangles.
-
Fry the Nimki:
- Heat oil in a deep frying pan over medium heat. It’s important to maintain medium heat to ensure the nimki becomes crispy without turning brown too quickly.
- Fry the nimki in small batches, making sure not to overcrowd the pan. Fry each batch until they are golden brown and crisp, which should take about 4-5 minutes per batch.
-
Drain and Cool:
- Once fried, use a slotted spoon to remove the nimki from the oil and place them on paper towels to drain any excess oil.
-
Storage and Serving:
- Once cooled, store the Beetroot & Spinach Nimki in an airtight container to keep them crisp for longer.
- Serve these delicious nimkis as a perfect tea-time snack, paired with a cup of chai, or enjoy them with a dip of your choice.
Tips:
- To ensure that the nimki remains crisp, avoid adding too much liquid while making the dough.
- You can experiment by adding other spices like black pepper or a pinch of hing (asafoetida) for added flavor.
- If you want to make this recipe ahead of time, the nimkis stay fresh for several days when stored properly in an airtight container.
Enjoy the vibrant and crispy delight of Beetroot & Spinach Nimki as your go-to festive snack or a simple treat with your favorite drink!
