Methi Pudina Khakra Recipe

Ingredients

• For Khakras:
• 1 cup whole wheat flour
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tbsp kasoori methi
• 1/2 tbsp dry pudina (mint powder)
• 1 tbsp oil
• Salt to taste

Method

• Sieve flour and salt.
• Add all the ingredients
• Knead a soft pliable dough.
• Cover and keep aside for 30 minutes.
• Divide portions into 1/3 size of pingpong balls.
• Mould into a pattie, roll as thin as possible (wafer thin is good).
• Use dry flour for dusting while rolling.
• If you are not very fast, spread a clean bedsheet and put each round on it, as you roll.
• Finish with all the dough.
• Heat griddle and roast each round on it, lightly, on both sides.
• Apply some ghee, rubbing two rounds against each other to coat both on one side. Pile up, and cool for 10 minutes.

To make the khakras:

• Put one semi roasted round on warm griddle.
• Use a thick, kitchen towel to press.
• On low flame, press and roast, lightly moving it on griddle in a circular motion.
• When one side is light golden and specky, flip and repeat for other side.
• Repeat with all rounds. Pile onto a cloth as done.
• Cool thoroughly before storing in an airtight container.
• Serve with any chutney or just with tea /coffee

Pan-Fried Asparagus ( Low-cal snacking )

Prep time: 7 minutes
Cooking time: 5 minutes
Serves: Three

360 g asparagus
30 g olive oil
15 g onion,chopped
15 g garlic
15-18 leaves rocket lettuce
20 ml cooking white wine or regular white wine (optional)
30 g parmesan shavings
15 ml balsamic reduction (made by reducing balsamic vinegar to half while stirring over low heat)

1. Peel the asparagus and blanch in boiling water for about three to four minutes.
2. Heat the oil and saute the onion and garlic. Add the asparagus and cook for 2 minutes.
3. Dress the lettuce with the white wine; put six pieces of lettuce at the corner of a plate. Top with the Parmesan shavings.
4. Drizzle balsamic reduction over. Lay six pieces of asparagus sticks over the balsamic reduction. Serve hot.

WHAT YOU GET:

This dish is a low-calories source of iron and potassium, antioxidants and vitamin C.