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Channa and Soya Nuggets Cutlets
Servings: 4 cutlets
Points per cutlet: 2
Ingredients:
Chickpeas, soaked overnight, boiled and drained ½ cup or canned chickpeas Soya Nuggets ½ cup Mint leaves 1 tab sp, chopped Green Hot Peppers 1 tsp, chopped fine Gingerroot 1 tsp, chopped fine Oil 1 tsp Salt to taste
Method:
Soak soya nuggets in hot water for 10-15 minutes, drain and squeeze the water out. Blend together chana/chickpeas, soya nuggets and mint in a blender or food processor to a smooth paste. Add finely chopped ginger, green hot peppers and salt and mix well. Divide the mixture into 4 equal portions and shape into round flat cutlets. Cook them on a hot nonstick pan with little oil till both sides are golden brown. Serve hot with ketchup.
Servings: Makes 30 crackers
Points per cracker: 0
Ingredients:
Whole wheat flour 3/4th cup Corn flour 1 ½ tsp Maize flour(makai ka attta) 2 tabsps Skim Milk Powder 2 tsp Quick cooking rolled oats ¼ cup Cumin seeds ½ tsp Low fat yogurt 1 tab sps Salt to taste
Method:
Preheat the oven to 320 degree F. Mix all the ingredients together and add enough water to make a firm dough. Knead the dough until smooth. Roll out into a tortilla shape using little whole wheat flour for dusting to 2 mm thickness. Prick the tortilla with fork and cut into squares of 2” using a knife. Place on greased baking tray and bake for 20 minutes or until lightly brown and crisp. Cool and store in an air tight container.
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