Serving:  4-6

Ingredients

• 30gms Bengal gram flour

• 30gms wholewheat flour

• 30gms bajra flour

• 30gms oat meal flour (powdered oats)

• 30gms fenugreek seeds

• 30gms skimmed milk yogurt

• 30gms mint leaves

• 1 tbsp coriander leaves

• 2 tsp ginger -chilli paste

• 3 tsp red chilli powder

• salt to taste

Directions

• Sieve all the flours along with the salt.

• Clean and wash the mint leaves. Drain. Puree in a blender.

• Finely grate cabbage.

• Combine methi seeds, grated cabbage and pureed leaves the flour mixture.

• Add yogurt and red chilli powder and a little water at a time to make a medium soft dough. Knead well.

• Keep the dough covered with a moist cloth for about 15 minutes.

• Divide into 8-10 equal portions and roll into thin chapatis of 5-6 in diameter.

• Heat a tawa. Place a chapati on it and roast till both sides are light brown. Then press the chapati on the tawa with a khakhra presser (wooden pestle) till toasted crisp. Flip over and repeat on the other sides.

• Serves as a snack with curd or any other beverage. 

Nutritional Information

• Per serving of 2khakras : 177 kcal;

• Carbohydrates - 29.2gms;

• Protein -8.7gms;

• Fat -2.2gms; 

• Fibre 2.1gms;

• Iron - 6.8 mg .