Having Diabetes doesn’t mean that you need to stop eating tasty things, it just means using the right ingredients to make tasty things. Starting today, we’ll be sharing with you Binge recipes approved by our inhouse dietician, Ms. Mokshika Gada.
Today, she shares with us the recipe of Nachni Crackers with Dip.
INGREDIENTS:
For The Nachni Crackers
1/4 cup nachni flour
1/4 cup whole wheat flour
2tsp sesame seeds (till)
1 tsp oil
½ tsp green chilli and garlic paste
Salt to taste
To Be Mixed Into a Dip
1/4 cup grated cucumber, capsicum, onions
1/2 cup curd, whisked
1 tbsp finely chopped pudina leaves
1 tbsp finely coriander leaves
1/8 tsp jeera powder
1tsp flax seeds (alsi)
Salt to taste
METHOD:
For the Nachni crackers
- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Roll out a portion into a big circle without using any flour for rolling.
- Prick them all over using a fork and cut out into small square pieces using a knife.
- Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till they turn crisp from both the sides, while turning them once after 12 minutes. Keep aside to cool slightly.
- Store in an air-tight container and use as required.
- If you don’t have oven, you can make it on tava too.
- Heat thick tava or non-stick griddle on low heat. Put square pieces on it and cook for 20-30 seconds. After 20-30 seconds, turn it and press it using wooden press or folded thick cloth. Press down with it to make sure that no bubbles appear and cook for around 40-50 seconds or till crisp.
- Flip it and repeat same process of pressing and cooking with wooden press/folded cloth until it becomes crispy. Make sure to cook on low heat to roast it evenly.
For dip
- Mix all the ingredients and serve it with crackers.
Nutritional information per serving:
Energy: 110kcal; Protein: 3gm; Fats: 2.5gm; Carbohydrates: 20gm