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.
Serve with pickles and yogurt or a curry of choice.
