Quinoa Kale Khakhra Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine quinoa flour, kale puree, whole wheat flour, turmeric powder, red chili powder, cumin powder, salt, and oil.
• STEP 2.Knead the mixture into a smooth dough, adding water as needed.
• STEP 3.Divide the dough into small portions and roll them into thin circles.
• STEP 4.Heat a tawa or griddle and cook the khakhra on both sides until crispy and golden brown.
• STEP 5.Store the khakhra in an airtight container once cooled.
• STEP 6.Serve the quinoa kale khakhra with chutney or yogurt dip.

Cooking Tips

• You can make kale puree by blending fresh kale leaves with a little water.
• Add spices like sesame seeds, ajwain, or black pepper for extra flavor.
• Make sure to roll the khakhra thin to ensure even cooking and crispiness.

Storage and Serving

• Store the quinoa kale khakhra in an airtight container at room temperature for up to 2 weeks.
• Serve the khakhra as a snack with chutney or yogurt dip, or enjoy it with tea or coffee.