Quinoa Oat Green Khakhra (Indian Thin Crackers) & First College Breakfast!

Before I headed out to college, my mom and I had made a Quinoa Oat Green Roti (Indian flatbread). There’s this other famous Indian snack called khakhra that is basically a thin Indian cracker – crunchy and savory! One morning, my mom tried roasting the green roti on the stovetop for a little bit longer than needed for roti and it become hard and crunchy, just like khakhra! It is a really thin cracker, which makes it ideal for any one to enjoy on-the-go as well. So, if you want a healthier version of a cracker with some hearty leafy greens added, check out this recipe for Quinoa Oat Green Roti here and simply roast the dough after rolling it for about 5-7 minutes longer till it becomes harder and crunchy. Enjoy with anything; culturally, this snack is enjoyed in the morning with tea or for a snack in the afternoon!

look how thin!

Next, for a yummy recipe! I just moved into college successfully – very tiring process and it rained thanks to that silly hurricane, but everything is good now thankfully! For breakfast this morning, I decided to try out Shiloh Farm’s Oat Bran that I had recently discovered in my local health food store. It’s a hearty breakfast since oat bran is filled with fiber and protein – one serving has a whooping 8g protein and 7g fiber! It’s a healthy and delicious way to start off your day and you can top the oat bran off with literally anything, just like oatmeal! I choose some apple slices, cinnamon powder, and flaxseeds. Feel free to play around with yours – you can add nuts, fruit, dried fruit, brown sugar, nut butters, milk, chocolate chips, etc!

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The Recipe

Yields 1 Serving

1/3 cup oat bran

1/2 cup almond milk (optional)

1 cup water

1 tsp cinnamon powder

1 tbsp flaxseed, ground

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Directions

1. On the stovetop, cook your oat bran in water till the water starts to evaporate and the oat bran becomes like porridge. Add your milk if you wish and let it cook for about another minute till the milk and oat bran start to bubble a little to the consistency you wish. Stir frequently.

2. Pour the oat bran into a bowl. Top with your desired add-ins and enjoy warm! If it is too hot for you to eat, place in the freezer for a few minutes and then enjoy.

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Quinoa Oat Green Roti (Indian Flatbread)

For lunch today, my mom and I experimented with making a healthier version to the Indian favorite, roti. Roti is basically a thin, Indian flatbread, typically made out of white or whole wheat flour. We wanted it to be made out homemade flour (so unrefined) and out of our favorite whole grains (oats and quinoa). Moreover, we thought of making them with a little vegetable so we made a green spinach puree and it turned out to make delicious green rotis! You can’t even taste the difference, the rotis taste just like your atypical bread or tortilla yet they are so much healthier! Rotis are perfect to eat with any dish or as a snack – you can dip it into yogurt, hummus, or any other dips or you can enjoy it with your main entrees like lentils, soup, vegetables, etc. For non-Indians, you can easily replace rotis for your daily serving of bread! It tastes good with literally anything 🙂

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The Recipe

Yields 10 – 12 servings

Serving Size: ~ 5 – 6″ thin roti

1/3 cup quinoa

1/3 cup gluten-free oats

3 tbsp seaweed

3/4 cup spinach puree

1/2 tsp salt

1/2 tsp hing powder (optional)

1 tsp olive oil

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Directions

1. Blend together the seaweed, quinoa, and oats to make a flour. 

2. Blend ~4 cups of raw spinach leaves to make a puree. Add a little water if needed. If you make any extras, you can freeze the puree and it will remain fresh for several months!

3. Mix together the flour, the spinach puree, and the spices. Start kneading the dough, add a little water if needed to make the flour stick together. Continue kneading until it is a smooth dough. Break the dough into ~ 10 – 12 evenly sized balls (about the size of a lemon).

4. Using a roller, roll out the balls into thin circles (like tortillas). Dust a little flour onto both sides of the roti to help it stretch better. Be sure to roll gently because the flour is very fragile and will break into pieces easily.

5. On a skillet, heat the roti. Add a little olive oil. Once the roti starts to “poof” up or bubble, flip it over. Add a little oil to the other side if you want. Cook the roti on both sides by flipping over until you see brown spots forming.

i chose this picture to show you how it tears – don’t worry if you get a little hole, it will still cook

 

6. Serve warm with any dish or enjoy simply with yogurt.