Hariyali Chanki ( Weight Loss After Pregnancy )

by Tarla Dalal

Added to 23 cookbooks
This recipe has been viewed 7968 times

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.

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Preparation Time: 12 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

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

Method

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.

Handy tip: