Gluten-free
Fibre Rich
Quick and Easy
Serving size: 7 crackers with beans mix
Ingredients:
- 35 Selfcare’s Quinoa Cheese Crackers or any thin crackers of your choice
- 1⁄4 cup uncooked rajma (kidney beans; soak for 6–8 hours)
- 1 medium onion, chopped finely
- 2 spring onions, bulbs, stalks and greens separated and chopped finely 1⁄2 cup capsicum, chopped finely
- 1⁄2 cup cabbage, chopped finely 1-2 cloves garlic, chopped
- 3 tbsp salsa
- 1 tsp red chilli flakes
- 1⁄2 tbsp mixed dried mexican herbs Salt & pepper to taste
- 2 tsp oil
- 3⁄4 cup low-fat sour cream
- 1⁄2 cup cabbage, shredded
- 1⁄4 tsp black pepper powder
- Salt to taste
- Drain the soaked rajma and pressure-cook it with 1 cup of fresh water, garlic and a pinch of salt for 5–6 whistles. Keep aside to cool.
- Heat oil in a pan and sauté onions until translucent.
- Add spring onion bulbs and stalks and the capsicum and sauté for half a minute.
- Add 1⁄2 cup of the finely chopped cabbage, mix well and sauté for half a minute.
- Drain the rajma and lightly mash it.
- Add them to the pan along with salsa, chilli flakes and herbs. Season it with salt and pepper and cook for 2 minutes so that everything is heated through. Cover and set aside.
- Assemble the snack by placing 7 crackers on a serving plate. Spoon 1⁄2 tbsp of the beans mix on each cracker and top with 1⁄2 tsp sour cream. Mix the shredded cabbage and spring onion greens with salt and pepper to garnish the crackers.
- Calories 215 Kcal Protein 7 gm
- Fat 9 gm
- Carbohydrate 35 gm
- Fibre 3 gm
- Calcium 71 mg
- Iron 1 mg
