Quinoa Flatbreads with Carrot, Green Chilies and Ajwain

I love recipes that call for cleaning out the fridge. They are particularly useful towards the end of the week, that inconvenient time between grocery runs that call for a lot of imagination but few ingredients.

Even more so when they incorporate healthy grains and traditional spices that you might have left languishing in the pantry after the initial entusiasm at their purchase that wore off.

Quinoa Flatbreads with Carrot, Green Chilies and Ajwain

Slightly adapted from this recipe 

Yields about 15 flatbreads

Quinoa – 3/4 C, uncooked
Atta (Whole wheat flour) – 3 C
Carrot – 1 C, finely shredded
Onion – ¼ C, shredded
Green chillies – 3, minced
Ajwain (Carom Seeds) – 1 tbsp
Cilantro – ¼ C, minced
Salt

Oil/Ghee – for spreading over the flatbreads

Cook the quinoa with a cup of water. Fluff, and let cool, but not completely.

Using the shredder attachment in your food processor, shred the carrots, onion and green chillies. Remove the attachment, fit the dough blade, and pulse the vegetables and quinoa with a pinch of salt, until they begin to hold together. Add 2 cups of  the atta and pulse again until the it’s dough. Turn it onto a big bowl or working area, sprinkle cilantro and carom seeds on top. Add more atta, ¼ cup at a time, until the dough isn’t sticky anymore. Knead for 5 more minutes until soft and elastic.

Cover with a moist towel and let dough rest for 20 to 30 minutes in a lightly oiled bowl. Pinch out a bit at a time,
dust with flour and roll out into as thin a flatbread as possible.
Cook on a hot skillet, spreading one side lightly with ghee. They are done when they begin to brown.

Serve with pickles and yogurt or a curry of choice.

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Categories: Cooking, North Indian, San Francisco | Tags: , , , , , | Leave a comment

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