Khakhra Platter

This Recipe was made with Prolicious Khakhra & Crackers  

Komal Mor- Chef De Cuisine Award

For capsicum chaat: 

Capsicum chaat: Capsicum, garlic khakhra, onion, tomato, tofu, boiled chickpeas, lemon juice, salt, turmeric powder, pepper, lemon juice.

• Take a garlic khakhra and break it into small pieces.
• Now take a pan and put on the flame. 
• Add cumin seeds and sliced onions. 
• Add chopped tomatoes and stir fry.
• Now add turmeric powder, salt, pepper and mix. 
• Add tofu and boiled chickpeas and mix well.
• Add khakhra pieces and sprinkle some lemon juice.
• Take a capsicum and clean it (remove seeds).
• Add the khakhra filling to capsicum. 
• Bake at 180C for 10 minutes.

For Khakhra Tikki: 

Khakhra tikki : Methi khakhra, boiled chickpeas, salt, pepper, lemon juice.

• Take a methi khakhra and crush it. 
• Take boiled chickpeas and mash. 
• Add crushed khakhra into mashed chickpeas. 
• Add rock salt, red pepper and lemon juice.
• Make a dough (Corn flour can be added for better binding).
• Make tikki and fry.

Khakhra cabbage rolls: 

Khakhra cabbage rolls:  Choorafali khakhra, cabbage leaves, onion, tomato, tofu, salt, chilli flakes, hung soy curd.

• Take clean cabbage leaves and soak them in boiling water for 8 minutes. 
• Now crush a choorafali khakhra and add chopped onions, tomatoes and grated tofu. 
• Add salt, chilli flakes and a tablespoon of hung soy curd and mix well.
• Take the cabbage leaf and add filling.
• Fold to make a roll. 
• Fry for 2 minutes.

For pea dip:  

Pea dip:  Peas, garlic, mayonnaise, salt, pepper.

• Take peas and 2 garlic clove and grind. 
• Add vegan mayonnaise.
• Add salt and pepper.

Winner

Komal Mor

Winner in Chef De Cuisine Award (Campaign on unlocking the power of plant protein)