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Nachni Crisps With Tomato Corn Salsa ( Iron and Calcium Rich Recipe )


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Try these nachni crisps the next time you reach out to munch on a snack. Tasty with the addition of wheat bran, these crisps taste delicious with some tangy tomato salsa. So you won’t be snacking on junk anymore, instead stocking up on the necessary iron and calcium for your body. Enjoy.

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Preparation Time: 
Cooking Time: 
Baking time:  20 minutes
Baking temperature:  180ºC (360ºF)
Makes 24 crisps
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Ingredients


To Be Mixed Together For The Tomato Corn Salsa
2 cups chopped tomatoes
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 tsp roasted cumin seeds (jeera)
1 tsp chopped green chillies
3 tbsp finely chopped coriander (dhania)
1 tsp dried oregano
salt to taste

For The Nachni Crisps
3/4 cup ragi (nachni / red millet) flour
1/4 cup wheat (gehun) flour
1 1/2 tsp crushed black pepper (kalimirch)
1 tsp oil
salt to taste
1 tsp wheat bran

Other Ingredients
1/4 tsp oil or greasing

Method
For the nachni crisps
  1. Combine all the ingredients in a bowl and knead into a firm dough.
  2. Divide it into 24 equal portions and roll out into small thin discs. Lay them on a sheet of newspaper and allow them to dry out a bit. Prick each disc with a fork.
  3. Place the discs on a lightly greased baking tray and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes till crisp. Cool and store in an air-tight container.

How to serve
  1. Place the tomato corn salsa in a bowl and surround it with nachni crisps.
RECIPE SOURCE : Top 10 Healthy FoodsBuy this cookbook
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