Palak Jeera Nimki
by Tarla Dalal

A non-fried version of the famous Bengali snack, you will love to bite into this Palak Jeera Nimki at tea-time!

While the traditional version is usually made of refined flour (maida), which is devoid of most nutrients, here we share a recipe made using whole wheat flour along with iron-rich spinach.

It is worth learning how to cook the nimkis on a tava with very little oil as shown here, even though it takes a bit of time. You can make it whenever you find time, cook and store in an airtight container, to enjoy at leisure!

You can even pop a few into your snack box to enjoy at work when hunger strikes without warning.

This recipe has been viewed 9150 times

Palak Jeera Nimki recipe - How to make Palak Jeera Nimki

5 tbsp spinach (palak) puree
1 tsp roasted and crushed cumin seeds (jeera)
1 cup whole wheat flour (gehun ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling

Method

Combine all the ingredients in a deep bowl, mix well and knead into a semi- stiff dough using enough water.
Divide the dough into 2 equal portions.
Roll out a portion of the dough into a 250 mm. (10”) diameter circle using little whole wheat flour for rolling.
Trim the edges slightly using a sharp knife.
Cut into approx. 50 mm. × 50 mm. (2”x 2”) square pieces using a sharp knife. You will get approx. 16 pieces.
Repeat steps 3 and 4 to make 16 more pieces using another dough portion.
Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 15 minutes or till they turn crisp from both the sides.
Keep aside to cool slightly. Serve or store in an air-tight container and use as required.