Ariso Recipes
Beetroot and Spinach Nimki
Last update date: February 24, 2012
Step into the realm of Beetroot and Spinach Nimki. This dish is a sensory celebration of culinary finesse, featuring Beetroot (juiced), Spinach (juiced). Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
Indian
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One of the ingredient used is not clean
Contains All Purpose Flour.
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Ingredients
2
How To Cook?
1
To create beetroot and spinach nimki, start by extracting the juice from both the beetroot and spinach. use a juicer to separately juice the beetroot and spinach, and keep the juices aside.
2
Now, let's make the nimki dough. in a food processor's master chef jar, combine 1 cup of all-purpose flour (maida), ajwain (carom seeds), and a pinch of salt. gradually add a little beetroot juice at a time while kneading to form a firm dough. similarly, make the spinach dough by adding spinach juice in the same way.
3
Roll out each dough into a large circle with a thickness of about 1/4 inch on a well-floured surface.
4
Using a fork, poke the rolled dough on both sides. then, cut it into your desired shapes. for example, you can cut it into diamonds.
5
Preheat the sunflower oil in a deep frying pan over medium heat.
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