Baked Nachni Sev
by Tarla Dalal
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Added to 8 cookbooks
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Nachni is one of the best sources of iron, and having it as a roti is a very good idea. But have it too often in the same form, and you will tend to get bored.
So, once you understand the nutrient profile of an ingredient, it is good to explore various ways in which it can be included in your diet. Here we present a truly lip-smacking way to consume nachni, to top up on iron and keep anemia at bay.
A soft dough of nachni perked up with spice powders, lemon juice, etc., is pressed out as sev and baked to perfection. Ready in less than half an hour, this delicious Baked Nachni Sev can be stored in an air-tight container, ready to munch at snack time!
- Combine all the ingredients in a deep bowl and knead into a soft dough, using approx. 5 tbsp of water.
- Shape the dough into a cylindrical roll, fill the dough into the “sev press” and press out thin strands onto a greased baking tray.
- Bake in a pre-heated oven at 200°c (400°f) for 20 minutes, toss them after 7 minutes and then after every 3 minutes. Every time while tossing also keep breaking the sev into pieces.
- Cool, store in an air-tight container and use as required.
Nutrient values (Abbrv) per cups
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