Extract beetroot juice using a juicer with some water.

Extract spinach juice using a juicer with some water, or blend spinach in a mixer grinder with water and strain.

In a food processor, combine 1 cup of flour, ajwain, and salt.

Gradually add beetroot juice to the flour mixture and form a firm dough.

Repeat the process with the remaining flour and spinach juice to create a spinach dough.

Roll out both doughs into large circles about 1/4 inch thick on a floured surface.

Poke the rolled dough with a fork on both sides.

Cut the dough into desired shapes (e.g., diamonds).

Preheat oil for deep frying over medium heat.

Fry the nimki in small batches until they turn crisp and golden brown.

Drain the fried nimki on paper towels to remove excess oil.

Allow to cool completely before storing in an airtight container.

Serve as a tea time snack with chai or a favorite dip.