Hariyali chanki, green as its name suggests, this non-fried snack combines seven green veggies with four different flours. Rich in iron, folic acid and fibre, it assists in hemoglobin production. A great alternative to oil laden snacks – ideal for health conscious mothers who want to lose weight the healthy way.
- 1/4 cup whole wheat flour (gehun ka atta)
- 1 tbsp besan (Bengal gram flour)
- 1 tbsp ragi (nachni / red millet) or flour
- 1 tbsp soya flour
- 1 1/2 tbsp finely chopped mint leaves (phudina) leaves
- 1 1/2 tbsp finely chopped spinach (palak)
- 1 1/2 tbsp finely chopped fresh basil leaves
- 1 1/2 tbsp finely chopped coriander (dhania)
- 1 1/2 tbsp finely chopped dill leaves
- 1 1/2 tbsp finely chopped fenugreek (methi) leaves
- 1 1/2 tbsp finely chopped radish (mooli) leaves
- 1 tbsp sesame seeds (til)
- 1 tsp ginger-green chilli paste
- 1/4 tsp turmeric powder (haldi)
- 1 1/2 tbsp low-fat curds
- salt to taste
- 1/4 tsp oil for kneading
- whole wheat flour (gehun ka atta) for rolling
- 2 tsp oil for cooking
- Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside for 5 minutes.
- Knead again using ¼ tsp oil till smooth and divide the dough into 30 equal portions.
- Sprinkle a little flour on a clean dry surface, place a portion of the dough and pat it lightly using your fingers to make a thick 25 mm. (1″) diameter chanki.
- Cook the chanki on a non-stick tava (griddle), using a little oil till both sides are golden brown in colour. Serve immediately.
- Roll a few chankis at a time and cook them in batches on the tava.