Serve: 4

Prep: 15 min

Cooking 15 min


1 cup Quinoa Flour

1 cup Broad beans flour

¼ cup Quinoa coarsely ground

2 tbsp. Oil plus extra for frying

1 tsp. Basil salt

1 tsp. pepper

1 tsp. Sundried tomato powder

Water for binding the dough

For Serving; Tomato Salsa

Sour Cream

Greek yogurt Mint leaves for garnish


Mix flour, spices, oil and water to make firm dough. Cover the dough and rest for 5-6 minutes. Divide the dough in to four big balls. Roll out the dough on greased surface with rolling pin and cut in to thin stripes. Deep fry till done. Remove from the oil on the kitchen paper.

Mix sour cream with Greek yogurt. Season it with salt and fresh mint leaves. Serve with crackers and salsa.



1 Comment

  1. Thanks for the recipe. I tried these fresh drinks at Wagamama, Palm and have been a fan of fresh and gluten free food ever since. please write a few more.

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