Palak Til Jowar Nimki
by Tarla Dalal
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Small though it is, sesame is a treasure trove of iron, resplendent with a rich aroma too. Here, we have combined til and palak with a dough of jowar and whole wheat flour, to make a modified version of the traditional Bengali nimki. It is also interesting to note that we have cooked the Palak Til Jowar Nimki on a tava instead of deep-frying in oil, making this scrumptious snack even healthier.
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
- Divide the dough into 5 equal portions.
- Roll out a portion of the dough into a 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling.
- Cut it into 9 equal sized strips and keep aside.
- Heat a non-stick tava (griddle) and grease it with oil.
- Cook the strips a few at a time on the hot tava (griddle) on a slow flame, while pressing them using a folded muslin cloth, till they turn crisp and golden brown in colour from both the sides.
- Repeat steps 3 to 6 to make 36 more nimkis in 4 more batches.
- Cool completely and store in an air-tight container.
Nutrient values (Abbrv) per nimki
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