Soya and Til Crispies
by Tarla Dalal
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What would life be without crispies to munch on? Indispensable though they seem to the foodie, doctors often advice against them, due to the high calorie count. Not when you know the smart ways to make low-cal crispies! Here, a dough of whole wheat flour and soya flour along with black sesame seeds, are shaped into rounds and baked in an oven till crisp. The intelligent use of ingredients makes the Soya and Til Crispies rich in calcium, folic acid and fibre, while baking makes them low-cal. Those with hypertension can make this crunchy finger food with minimal or no salt, it tastes equally good.
- Combine all the ingredients in a deep bowl and knead into a stiff dough using approx. ¼ cup of water.
- Divide the dough into 20 equal portions, roll out each portion into a 50 mm. (2?) diameter thin round circle and prick it all over using a fork.
- Place them on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 20 minutes or till the crispies are golden brown, turning them once after 15 minutes.
- Cool slightly and store in an air-tight container.
Nutrient values (Abbrv) per serving
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