Dish on your way, a healthy recipe

Dish on your way.

Since we all are at home I think we need to spend our time by doing something useful. Many of us may feel concerned for weights because we are at home, eating mostly but losing only little. Don’t worry I am here at your rescue. So in this article, I am going to give you a healthy snack recipe and you can use it for your breakfast as well. This dish is low in calories so no extra tension for your weight. This time your stomach will be pleased without any worry.

Dish ingredients:

1. Chickpea 1 big cup. Soaked in water overnight before the actual process of the dish.
2. Onion 1 medium size.
3. Garlic 6 slices.
4. Ginger 2 slices.
5. Spice oil 1 tbsp.
6. Few crunchy snacks.
7. Edible peanuts. 2 tbsp.
8. Tamarind 1 tbsp. Soaked in water for 15 mins, it will be added to the dish as a dressing.
9. Chilli 1 tsp.
10. Chilli powder 1 tsp.
11. Salt as per your choice.
12. Coriander powder 1 tsp.
13. Maggy masala 1 tbsp.
14. Carrot 1.
15. Beetroot 1.

Process of this dish:

Now lets prepare this yummy dish. First you need to soak the chickpeas overnight. Once they are ready, sieve them in a different bowl. Now in a different bowl soak the tamarind for few minutes and later extract all the juice from it. Pour the tamarind juice in chickpeas.
Now add onion, ginger, garlic and salt one by one to the bowl. Mix all these ingredients quite well. After that add chilli powder, coriander powder, chilli, spice oil and peanuts to the dish. Again mix it well. Now cover the bowl and put it beside for 15 mins.
After 15 mins, add to this dish the maggy masala and crunchy snacks. Now add finely chopped carrot and beetroot. Mix it properly. Taste it, if anything needed add it.
Decorate it with few peanuts and crunchy snacks on the top of this dish.
Voila! Our very healthy snack is ready to eat. This dish combines health with taste. So now you can eat it without any fear of gaining wright. Let me know how you made it in the comment section below.
Until next time, stay tuned!

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Staff Writer

Editorial Team of LaughaLaughi

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