Quinoa Red Chawli Leaves Khakhra Recipe

Ingredients

• 1/2 cup quinoa flour
• 5 tbsp chopped red chawli leaves (laal math)
• 1/2 cup oats flour
• 1/4 cup whole wheat flour (gehun ka atta)
• 1 tsp sesame seeds (til)
• 1/2 tsp garlic (lehsun) paste
• 1/2 tsp green chilli paste
• salt (namak) to taste
• 2 tsp olive oil
• whole wheat flour (gehun ka atta) for rolling
• 2 1/2 tsp olive oil for brushing

Steps

1. To make quinoa red chawli leaves khakhra, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water
2. Divide the dough into 10 equal portions.
3. Roll out a portion of dough into a thin 175 mm (7”) diameter circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and cook the khakhra on a slow flame till pink spots appear on both the sides.
5. Continue cooking the khakhra on a slow flame using ¼ tsp olive oil while pressing with a khakhra press or a folded muslin cloth, till it turns crisp and golden brown spots appear on both the sides.
6. Cool and serve or store the quinoa red chawli leaves khakhras in an air-tight container. Use as required.