These spicy wheat crisps are very tasty with added fiber.
Ingredients
2 cups of whole wheat flour
1 tbsp rice flour
2 tbsp wheat germ
1 tbsp flax seed powder
1 tsp carom/ajwain/vaamu seeds
1 tsp red chili powder
salt to taste
1 tbsp butter
oil for deep frying
2 cups of whole wheat flour
1 tbsp rice flour
2 tbsp wheat germ
1 tbsp flax seed powder
1 tsp carom/ajwain/vaamu seeds
1 tsp red chili powder
salt to taste
1 tbsp butter
oil for deep frying
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Preparation
Have your butter ready at room temperature.
Take wheat flour, rice flour, wheat germ and flax seed in a mixing bowl.
Add carom/ajwain/vaamu seeds by crushing them in your palm.
Add red chili powder and salt also to this mixture.
Combine all the ingredients well.
Mix the flour mixture with butter first.
Then add water slowly to make a dough.
Knead it into a soft but tight dough. Cover it and let it set for thirty minutes.
Procedure
After 30 minutes knead the dough one more time by applying a little oil to your fingers and palm. Divide the dough into four equal balls. Take one ball onto your rolling board and start rolling with a rolling pin or stick. Cover the remaining balls so that they don't get dry. Roll it into a thin chapati. You can apply little dry wheat flour to make the rolling easy.
After rolling into a thin chapathi cut it into diamond shapes. Transfer these diamond shapes into a plate or a sheet. Cover them with a paper towel until you finish rolling and cutting into shapes. When you finish cutting all of them you will be ready for frying.
Keep oil on medium heat in a thick bottom skillet for deep frying. Check if the oil is hot enough to deep fry by putting a small piece of dough into the oil. If the oil is ready, it bubbles and comes to the surface quickly. If it is not coming quick with bubbles wait for few more seconds and check again.
When the oil is ready drop these small cut pieces into oil carefully and fry them until they are crispy and golden color on both sides. Drain out the oil and take them out with the help of a slotted spoon into a paper towel. Repeat the same with all of them. Now you have spicy wheat crisps with high fiber. Enjoy them.
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Have your butter ready at room temperature.
Take wheat flour, rice flour, wheat germ and flax seed in a mixing bowl.
Add carom/ajwain/vaamu seeds by crushing them in your palm.
Add red chili powder and salt also to this mixture.
Combine all the ingredients well.
Mix the flour mixture with butter first.
Then add water slowly to make a dough.
Knead it into a soft but tight dough. Cover it and let it set for thirty minutes.
Procedure
After 30 minutes knead the dough one more time by applying a little oil to your fingers and palm. Divide the dough into four equal balls. Take one ball onto your rolling board and start rolling with a rolling pin or stick. Cover the remaining balls so that they don't get dry. Roll it into a thin chapati. You can apply little dry wheat flour to make the rolling easy.
After rolling into a thin chapathi cut it into diamond shapes. Transfer these diamond shapes into a plate or a sheet. Cover them with a paper towel until you finish rolling and cutting into shapes. When you finish cutting all of them you will be ready for frying.
Keep oil on medium heat in a thick bottom skillet for deep frying. Check if the oil is hot enough to deep fry by putting a small piece of dough into the oil. If the oil is ready, it bubbles and comes to the surface quickly. If it is not coming quick with bubbles wait for few more seconds and check again.
When the oil is ready drop these small cut pieces into oil carefully and fry them until they are crispy and golden color on both sides. Drain out the oil and take them out with the help of a slotted spoon into a paper towel. Repeat the same with all of them. Now you have spicy wheat crisps with high fiber. Enjoy them.
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