Always confused on what to have during those random hunger cravings, especially when traveling?
Containing a healthy mix of millet, a great high fiber option to keep handy in your bag at all times. It’s also an excellent tiffin choice if you have a preschooler.
- 3/4 cup whole wheat flour
- 1/4 jowar/ bajra flour
- 1/2 cup ragi/nachni flour (or any flour blend you chose to use)
- 2 tbsp toasted flaxseed (ground or whole)
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1 cup of sweet potato or pumpkin puree (two small boiled sweet potatoes mashed with 1/4 cup milk)
- 1 teaspoon sugar
- 1 tsp garlic powder (optional)
- 2 tsp mixed herbs (optional)
- Pepper or paprika (optional)
- Preheat oven to 170 degrees.
- Sift flour, baking powder, sugar and salt together into a large bowl. place sifted flour mixture, butter, flax seeds and herbs and spices in the bowl of your food processor and pulse for a few times until the mixture resembles breadcrumbs. Add the sweet potato puree and pulse a few more times. the dough should come together if it feels too dry you can add a little milk. but be careful not to make it too soft.
- Bring the dough together by hand and divide into 4 – 5 large portions.
- Roll each portion as thin as you can an easy tip for rolling thin portions is to roll them in between wax paper or cling wrap. If you want to top them, you can sprinkle ajwain or jeera seeds. Roll over once after sprinkling to seal the seeds in the dough. Cut into any desired shape and bake in the preheated oven for 10 minutes.
You can also store half the dough in the freezer for later use.
Shelf-life – keeps easily for a week in an airtight container.