Baked Nachni Sev
by Tarla Dalal
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Added to 12 cookbooks
This recipe has been viewed 30836 times
Nachni is one of the best sources of iron, and having it as a roti is a very good idea. But have it too often in the same form, and you will tend to get bored.
So, once you understand the nutrient profile of an ingredient, it is good to explore various ways in which it can be included in your diet. Here we present a truly lip-smacking way to consume nachni, to top up on iron and keep anemia at bay.
A soft dough of nachni perked up with spice powders, lemon juice, etc., is pressed out as sev and baked to perfection. Ready in less than half an hour, this delicious Baked Nachni Sev can be stored in an air-tight container, ready to munch at snack time!
Nutrient values (Abbrv) per serving
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