Rice and Soya Sticks ( Gluten Free Recipe)
by Tarla Dalal
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This gluten free version of one of my favourite finger foods uses rice and soya flour instead of wheat flour, while sesame seeds add a distinctive flavour. A great snack option for your child’s tiffin box, the sticks can be stored for a while in an airtight container.
- Combine all the ingredients in a bowl and knead into a semi-stiff dough using enough water.
- Divide the dough into 2 equal portions and put one portion of the dough into a chakli press.
- Press out into 2” strips on a flat, dry surface.
- Heat the oil in a kadhai, deep-fry the sticks, a few at a time on a medium flame, till they turn light brown in colour and crisp from both sides. Drain on absorbent paper.
- Cool and store in an air-tight container.
Nutrient values (Abbrv) per cup
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