5 baked recipes that give both taste and health

Snacks are always prepared during festivals, but it is not necessary to deep fry them every time. This time, celebrate the festival guilt free with special recipes from celebrity chef Harpal Singh Sokhi.

Beetroot Baked Chakli

Material: 1½ cup rice flour, ½ cup gram flour, ½ cup beetroot puree, 1 tsp red chilli powder, ½ tsp asafoetida, ½ tsp white sesame seeds, 2 tbsp butter at room temperature, 1 tsp salt, oil as required (for brushing), water as required

Method: In a large bowl, add rice flour, gram flour, beetroot puree, sesame seeds, salt, red chilli powder, asafoetida and butter and mix well. Now knead a stiff dough by adding water little by little. Preheat the oven to 180 C. Preheat on. Place a star shaped disc in the chakli maker and fill the prepared dough in it. Place a silicone mat on a baking tray. Now with the help of chakli maker, make round shaped chaklis on the tray. Brush some oil on the prepared chakli. Bake chakli at 180 cm. Bake for 18-20 minutes. After baking, store the cooled chakli in an airtight container.

Matargashti Rolls

Material: 1½ cups flour, ½ cup semolina, ghee as required, celery, cumin, fennel, coriander powder, red chilli powder, dry mango powder, garam masala, turmeric powder, dry ginger powder, sugar, salt, lemon juice, mint leaves and boiled green peas.

Method: In a mixing bowl, add flour, semolina, salt, celery and ghee and knead a medium soft and smooth dough. Heat ghee in a pan. Add cumin and let it crackle. Roast the fennel, grind it coarsely and mix it with mint. Now add boiled green peas in the pan and fry till done. Add all the spices in it and cook. Now roll the dough into a rectangular shape and cut it into thin and long sheets. Spread an even layer of pea filling on the rolled out sheet. Now fold and roll the sheet. With the help of a sharp knife, cut the roll into round pieces i.e. pinwheels, about ½ inch thick. Apply some oil to the baking tray and grease it well. Now place the prepared pinwheels on the baking tray at some distance. In preheated oven at 180 celsius. Bake for 10-12 minutes and serve.

Jhal Muri

Material: 2 cups puffed rice, 1 cucumber (cut into small pieces), 1 boiled potato (cut into small pieces), 1 onion (finely chopped), 2-3 green chillies (finely chopped), 2-3 tbsp farsan mix, ½ cup black gram sprouts, 2 tbsp salted peanuts, 2 tbsp mix pickle, 1½ tsp black salt, salt to taste, 1½ tsp red chilli powder, juice of 1 lemon, 2 tbsp mustard oil, 1 tbsp coconut (cut into small pieces).

Method: First of all, take puffed rice in a big bowl. Add cucumber, boiled potatoes, onions, green chillies, farsan mix, black gram sprouts and salted peanuts. Now add mixed pickle, black salt, salt as per taste, red chilli powder, lemon juice, mustard oil and coconut. Mix all the ingredients thoroughly with the help of a spoon, so that the puffed rice remains crunchy. Now take a piece of paper and give it a cone shape. Fill prepared Jhal Muri in it. Garnish with Farsan mix, salted peanuts and coconut pieces and serve.

Flax and Chia Seeds Chips

Material: ½ cup flax seeds, ½ cup chia seeds, 1 cup gram flour, 2 tbsp rice flour, 1 tbsp cumin, 1 tbsp chilli flakes, 1 tsp black pepper powder, 2 tbsp ghee, salt, flour for sprinkling.

Method: First of all, heat a pan on low flame. Add flax seeds to it and dry roast it. Similarly, fry chia seeds for 3-4 minutes. Now add gram flour, rice flour, roasted flaxseed, roasted chia seeds, roasted cumin, chili flakes, black pepper powder and salt in a large bowl. Mix all the dry ingredients well. Add ghee to it and with the help of fingers mix the ghee into the flour mixture well, until the mixture becomes like coarse crumbs. Now knead a hard and smooth dough by adding water little by little. Now roll the dough and prepare a 1-2 mm thick sheet. Cut the edges of the sheet as per requirement and give it a uniform shape. Now with the help of a cutter, cut the sheet into thin strips or into desired shapes.

Make small holes on each chip with the help of a fork. Preheat the oven to 180 C. Preheat on. Place the chips in a single layer on a baking tray. Take care that the chips are not on top of each other. Bake for 15-20 minutes. Serve after cooling.

Sweet Potato-Beetroot Galouti Kebabs

Material: 1 onion (finely chopped), 1 tbsp garlic and ginger paste, gram flour (roasted), 8-10 cashew nuts (soaked), 3 beetroot (boiled and grated), salt as required, coriander powder, red chilli powder, cumin powder, garam masala, turmeric powder, 2-3 green chillies (finely chopped), paneer, rajma (boiled), sweet potato (boiled), cardamom powder, Juice of ½ lemon, 1 piece of coal, ghee, 2-3 cloves.

Method: First of all fry onion, garlic and ginger. Now add gram flour to it and fry it again. Add all the spices. Add cheese, kidney beans and sweet potatoes to the mixture and make a smooth paste. Mix well and cook on low flame for 3-4 minutes. Add lemon juice and mix. Add some ghee on hot coals to give a smoky flavor to the mixture. Now divide the mixture into equal portions and shape into small, flat galouti kebabs. Heat the pan and cook the kebabs on medium-low flame until golden and slightly crisp on both sides. Serve kebab with chutney.