Quinoa is a Low GI high protein grain. A good protein option for vegetarian and vegans, this acts as a decent base for a of lot of healthy meals.
Quinoa Flour: 40gm
Whole wheat flour: 15gm
Salt: as per taste
Chili flakes: ¼ tsp.
Oregano: ¼ tsp.
Olive Oil: 1tsp (5ml)
Mint Leaves: 6-8pcs
Hung the 100gm of curd for 2 hours in muslin cloth.
Mix quinoa flour, whole wheat flour, 1 tsp olive oil, and crushed paneer.
Put salt, chili flakes, and oregano in it.
Knead the atta mixture with warm water and keeps it aside for 5-10 minutes.
Now hot the non-sticky pan & cook chapatti.
Put mint leaves, chili flakes, salt, and lemon juice in hung curd & mix well.
Serve hot with hung curd dip
Protein: 36 g (contains all essential amino acids)
Carbs: 19 g
Fats: 85 g
Fiber: 76 g