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Tortillas ( Diabetic Cooking)


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Tortillas are an inseparable part of mexican cuisine. They are made in bulk and store in the freezer and subsequently used for a variety of purposes, such as to make quesadillas and enchiladas and even baked to make chips.

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Preparation Time: 
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Makes 8 tortillas
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Ingredients

1 cup maize flour (makai ka atta)
1/2 cup whole wheat flour (gehun ka atta)
1/4 tsp chilli powder
1/4 tsp carom seeds (ajwain) (carom seeds) , optional
1 tsp oil
salt to taste
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling

Method
  1. Combine together the maize flour, wheat flour, chili powder, ajwain, oil and salt in a bowl and knead into a soft dough adding hot water as required. Keep aside for 10 minutes.
  2. Knead again using oil till smooth and divide the dough into 8 equal portions.
  3. Roll out each portion between two sheets of plastic into a thin circle of 150 mm. (6") diameter. Dust the tortillas generously with flour to make the rolling easier.
  4. Lightly cook the tortillas on a non-stick pan and keep aside. Use as required.
Nutrient values per tortillas
EnergyProteinCarbohydratesFatZincFibre
46 calories; 1.4 gm; 7.6 gm; 1.2 gm; 0.2 mg; 0.4 gm;
RECIPE SOURCE : Exotic Diabetic CookingBuy this cookbook
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