1. WHOLE WHEAT CHIVDA
Ingredients
- Whole wheat flakes - 1 cup
- Mustard seeds - 1tsp
- Cumin seeds - ½ tsp
- Asafoetida - ¼ tsp
- Curry leaves - 1 stalk
- Red chilli flakes - 1 tsp
- Chopped walnuts - 1 tsp
- Chopped almonds - 1 tsp
- Roasted Bengal gram - 1 tbsp
- Turmeric powder - ¼ tsp
- Red chilli powder - ½ tsp
- Juice of lemon - 1 lemon
- Oil -1 tbsp
- Salt - As per requirement
Method
- Heat the oil in a pan. Add the mustard seeds and let them pop, then add the asafoetida, cumin, red chilli flakes, and curry leaves. Fry them for a minute.
- Add the wheat flakes and salt. Mix well, until the flakes are evenly covered with the spices.
- Add the red chilli powder and lemon juice and then switch off the flame.
- Let the Chivda cool and then store it in an airtight container.
2. HEALTHY CRACKERS
Ingredients
- Whole wheat flour - ½ cup
- Rice flakes - 2 tsp powder - ¼ cup
- Sesame seeds - ½ tsp
- Roasted Bengal gram powder - 2 tsp
- Red chilli flakes -1 tbsp
- Oil - 1 tbsp
- Salt - As per requirement
Method
- Mix the whole wheat flour, rice flakes powder, roasted Bengal gram powder, sesame seeds, and red chilli flakes.
- Add the oil and knead it till it becomes a ball.
- Shape the dough into small balls and roll them out.
- Use cookie cutters or small bowls to cut them into triangular or circular shapes.
- Bake them in a pre-heated oven at 180˚C for 20 minutes.
3. WHEAT FLOUR FRITTERS
Ingredients
- Wheat flour - 2 cups
- Baking soda - a large pinch
- Banana - 3
- Jaggery (grated) - 3/4 cups
- Water - 1, 1/2 cup
- Ghee - 1/2 tbsp
- Coconut oil to deep fry
- Sliced coconut - 1/2 cup
- Dry Ginger powder - 1/2 tsp
Method
- Switch on the stove and place a thick-bottomed pan on the stove.
- Melt the jaggery with ¼ cup of water and let it cool down completely.
- In a frying pan, add the ghee and fry the coconut slices in the ghee until it turns golden brown. Keep it aside.
- Mash the bananas completely in a food processor or use your hands to mash them. Mix the mashed bananas, wheat flour, dry ginger powder, cardamom powder, baking soda, and fried coconut slices.
- Add the melted jaggery to the above mixture to make the dough.
- Cover the mixture and keep it aside for about two hours so that it will get fermented. After two hours, heat the oil in a frying pan.
- Grease your hands with water or oil as the dough is sticky.
- Deep fry the balls in the oil on a medium flame.
- Stir occasionally so that all sides of the balls are evenly fried.
- When the balls turn dark brown, take them out from oil and drain them in kitchen tissue.
4. WHEAT SPICY SPIRAL FRIED SNACK
Ingredients
- Wheat flour - 2 Cups
- Rice Flour- 4 Tbsp
- Coriander powder- 4 Tsp
- Sesame seeds- 1Tsp
- Carom seeds- 1Tsp
- Chili powder- 2 Tsp
- Salt- 1Tsp
- Water-1 Cup
Method
- Keep a steamer ready, you may use an idli steamer, pressure cooker, or rice cooker. Mix the wheat flour and rice flour in a vessel that can be steamed, cover with a cloth, and place in a steamer for 25 minutes.
- Once done, remove from the steamer, you will see that the flour has stiffened a bit. With a help of a spoon or fork, break the flour lumps.
- Using a sieve, sift the flour so that all lumps are separated. You may keep breaking the lumps in the sieve with help of the back of a spoon.
- Once the flour is sifted, add all other dry ingredients and knead into a dough using water (It should be a little stiffer than the usual chapatti dough). Cover the dough and set it aside for 15 minutes.
- Take oil in a kadhai or deep pan for deep frying. With help of a chakli maker, swirl out chaklis on baking paper or a small plastic sheet.
- Deep fry these chaklis for 1 min on each side on a low flame.
- Dry them on paper, and let them cool completely before serving.
(Content Shared by Stephy Das, Consultant (Product Development), PMFME PMU, NIFTEM Sonipat)