Flax Seed Crackers with Beetroot Dip (Healthy Snack) Video by Tarla Dalal Video by Tarla Dalal
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Flax Seed Crackers With Beetroot Dip ( Healthy Snack) Recipe Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
None Mins
Total Time
15 Mins
Makes
20.00 crackers
Ingredients
For The Flax Seed Crackers
1/4 cup coarsely powdered flaxseeds (alsi)
1 cup whole wheat flour (gehun ka atta)
1 tbsp olive oil
1 tbsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
salt to taste
For The Beetroot Dip
1/4 cup boiled and finely chopped beetroot
1 cup fresh hung low fat curds (chakka dahi)
1/4 cup finely chopped onion
1/4 cup finely chopped mint leaves (phudina)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
salt and to taste
Method
- Combine all the ingredients in a deep bowl and mix well.
- Refrigerate for at least ½ an hour.
- Combine all the ingredients in a deep bowl and knead into a stiff dough using water as required (approx. ¼ cup). Cover with a lid and keep aside for 15 minutes.
- Divide the dough into 2 equal portions.
- Roll out a portion into a 200 mm. (8?) diameter circle without using any flour for rolling. Trim slightly from 4 sides to get a perfect square.
- Cut out into approx. 50 mm. × 50 mm. (2? × 2?) square pieces using a knife. You will get approx. 9 pieces and prick them with a fork at equal distance.
- Repeat steps 3 and 4 to make 9 more pieces using another dough portion. Knead the trimmed off dough portion well and roll again to make 2 more crackers.
- Arrange all the crackers on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they turn light brown and crisp from both the sides, while turning twice in between after every 5 minutes. Keep aside to cool slightly.
- Serve the flax seed crackers with chilled beetroot dip.
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