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Chole bhature
A combination of black chana and chick peas increases fiber content and lowers glycemic index. Add spinach for an iron boost.
Ingredients: » 250 gms kala channa (soaked overnight) » 250 gms chickpeas (soaked overnight) » 2 bunches of spinach (blanched) » 3 black cardamom » 1 cinnamon stick » 3 cardamom » 50 gm kokam » 5 gms ajwain » 50 gms coriander seeds » 25 gms cumin seeds » 50 gms chana masala » 25 gms red chili powder » 15 gms kashmiri chili » 1 ½ tsp amchoor
Method: Roast the dry spices and grind finely. Pressure cook the lentils with salt, black cardamom and cinnamon for 20 to 30 minutes. Strain the beans and retain the water. In a pan tip in both the beans, the retained water and add the ground masala to it. Stir in dried
kokam and chopped spinach and simmer. Add water if it seems too dry. Cook for 15-20 minutes. Garnish with chopped onions. Serve with tandoori rotis or whole wheat puris.
High fiber vada pav
Method: Roast the dry spices and grind finely. Pressure cook the lentils with salt, black cardamom and cinnamon for 20 to 30 minutes. Strain the beans and retain the water. In a pan tip in both the beans, the retained water and add the ground masala to it. Stir in dried
kokam and chopped spinach and simmer. Add water if it seems too dry. Cook for 15-20 minutes. Garnish with chopped onions. Serve with tandoori rotis or whole wheat puris.
High fiber vada pav
Replaces starchy potatoes with raw bananas. Chana dal boosts the protein content.
Ingredients: » 4 raw bananas (boiled) » 100 gms chana dal (boiled) » 5 gms cumin seeds » 10 gms » mustard seeds » few curry leaves » 50 gms onions (finely chopped) » 10 gms ginger-garlic paste » 5 gms turmeric powder » 2 green chillies (finely chopped) » 15 ml lemon juice » 10 ml oil » fresh coriander for garnish » salt to taste » 2 multi grain or whole wheat buns
Method: Peel the bananas and grind them in a food processor along with the dal. Add mustard seeds, cumin seeds, green chillies, curry leaves and ginger-garlic paste followed by the onions to hot oil. Sauté briefly and season with salt and turmeric powder. Once cooled, add the banana mix
along with coriander leaves, lemon juice and mix it well. Make small patties and grill. Serve with whole wheat or multi grain buns along with green mint and garlic chutney.
Method: Peel the bananas and grind them in a food processor along with the dal. Add mustard seeds, cumin seeds, green chillies, curry leaves and ginger-garlic paste followed by the onions to hot oil. Sauté briefly and season with salt and turmeric powder. Once cooled, add the banana mix
along with coriander leaves, lemon juice and mix it well. Make small patties and grill. Serve with whole wheat or multi grain buns along with green mint and garlic chutney.
Posted in: TRADITIONAL INDIAN
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