Buckwheat & Barley Crispies With Cucumber Dip

Hi Friends!

Today we live in a fast moving world in extreme stress and pressure which do leave impressions on our heart and our body system causing High B.P , Diabetes and heart problems. Doctors says that all this is also caused by slow metabolic rate.

To avoid these problems people have started becoming health conscious and thus started indulging in health foods which are high in dietary fiber and low in calories. All raw vegetables and fruits are surely the best sources but all of us with our pampered taste buds, we need a variety to eat and hence the process of innovating low calorie recipes started.

I personally have shifted to baking than frying and in this process I try to reduce the consumption of oil and at the same time satiate my taste buds.

Buckwheat and barley flour both are rich in dietary fiber and extremely good for heart. Barley with it’s diuretic property helps keep kidneys functioning properly and removes toxins. I had both the flours in hand and thought of using them in making low oil- low calories discs which are crispy and just perfect to be eaten during sudden hunger pangs as they can be made in advance and stored. To go along with it I made some low calorie cucumber dip. The combination is awesome and apt for health conscious people as it is very tasty, so one does not miss out not eating the oil. It can also be served as a starter in parties or get -together.

Ingredients For Crispy

3/4 cup buck wheat flour

1/2 cup barley flour

a tbsp oil

1-1/2 tsp cumin seeds

3 tbsp sesame seeds

hot water for kneading

salt to taste

Ingredients for Cucumber Dip

1/2 cup low fat hung curds

5-6 tbsp finely chopped cucumber

1 green chili deseeded and chopped finely

a few leaves of mint chopped finely

a pinch of rock salt

1/2 tsp sugar

salt to taste

Method to make Crispy

Mix both the flours, add salt, cumin, oil to it and mix thoroughly to get a crumbly flour.

Use hot water and knead a dough and let it rest for 10 minutes.

Take a large marble size portion and on a greased plate flatten it, sprinkle sesame and flatten further into a disc of 3-4 mm thickness. Prick it with a fork at 3-4 places.

Preheat the oven at 180C and bake these discs for 15-20 minutes. Remove and cool.

 

Store the crispies in an air tight container.

For  Cucumber Dip

In the hung curds mix sugar, salt and rock salt.

Add chopped cucumber, green chili and mint and mix.

To Serve

Put a small spoon of the dip on each crispy and garnish with some mint and serve immediately.

Sending this to my event ‘Only’- Low Oil/Low Calorie guest hosted by Priya Mitharwal of Mharo Rajasthan’s Recipes and  

Also reposting two more recipes for this event.

No Oil Chana Masala

and Low Oil Multi Flour Bottle Gourd Koftas in Red Curry

also sending it to Srilekha’s EFM-Cakes and Bakes Series

and Champa’s Bake Off Event