Hey guys! With more and more people opting for healthy food habits Quinoa is being used in many new ways other than in a salad. I have used quinoa to make pattice which can be eaten as a roll with leftover chapati/roti or with curd dip or with green chutney or as I have served with simple chopped salad. I have used very simple ingredients and vegetables which were available in my kitchen at that moment. You can use a variety of combinations like corn, spinach, cabbage or carrot. Quinoa is of amaranth family (Rajgira family). It is rich in protein, fiber and vitamin B. It is also very simple to cook it. It looks like poppy seeds but slightly big. So lets get cooking….
Quinoa – 1/2 cup
Water – 2 cups
Beetroot (grated) – 1/2 cup
Onion (finely chopped) – 1 large
Capsicum (finely chopped) – 1 medium
Poha/flattened rice – 1/2 cup
Ginger paste – 1 tsp
Green chili paste – 1 tsp
Coriander leaves (finely chopped) – 1/4 cup
Mixed herbs – 2 tsp
Chilli flakes – 2 tsp
Garlic (grated) – 1 tsp
Powdered sugar (optional) – 1 tsp
Lemon juice – 1 tsp
Oil for greasing
Salt as per taste
1) In a pan take the quinoa and water and let it cook till the quinoa becomes soft (you can test it by taking a few seeds in between your fingers and press it lightly it will feel soft and break easily). This will take approximately 10 – 12 minutes. In the meantime wash the poha and soak and strain.
2) In a bowl take all the ingredients including the soaked poha and boiled quinoa. Strain any additional water. Lightly mix and mash all the ingredients and form into a dough. Cover and keep it aside for 5-10 minutes. Make small balls out of this and flatten it in between your palms (Approximately 10).
3) Take a non stick pan and grease it with oil. Let it become warm. Take the pattice prepared and shallow fry on both sides till color changes to slightly brown. Serve hot.
This post is a part of Blogchatter Half Marathon.
By Blogchatter https://www.theblogchatter.com/