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cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with 28 amazing images. cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice is a tongue tickling snack made with readily available ingredients. Learn how to make leftover rice idli. To make cooked rice idli, combine the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 2 hours. Wash and drain well. Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water. Transfer the mixture into a deep bowl, add the rice semolina and salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours. After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more idlis. Allow the idlis to cool slightly and demould them. Serve hot with sambhar, coconut chutney and tomato chutney. These super-soft idlis are made with a combination of readymade idli rava and cooked rice along with fluffy, wet-ground urad dal. It is easier to prepare this instant idli with cooked rice compared to the traditional one, as you need to soak wet-grind only the urad dal. It is also a relatively foolproof method that is sure to yield appetizingly white, bouncy South Indian soft idly from leftover rice. However, since it makes use of cooked rice, it is not advisable to keep the fermented batter for more than a day or two. Serve the leftover rice idli with sambhar, coconut chutney and tomato chutney. Tips to make cooked rice idlis. 1. You can use leftover rice but do not use basmati rice. 2. This a quick recipe apart from the fermenting, the blending is also very quick as it has only urad dal. 3. When you blend all make sure you then mix the batter very well with your hands before fermenting. 4. After fermentation make sure to mix the batter with a spoon very well. Enjoy cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with step by step photos.

These super soft, multi-veg koftas are made hara bhara by the addition of spinach and coriander, which give a vibrant colour and taste to the yummy kofta balls. You can enjoy these koftas as a starter, or drown it in gravy and enjoy with naan or paratha. Once you get all the ingredients, the Hara Bhara Kofta is quite easy to make, and turns out to be a sure-shot success. You can also try other kofta recipes like the Paneer Koftas in Curd Gravy or Bread Kofta Curry .

idli chilli recipe | chilli idli | idli chilli fry | with 22 amazing images. idli chilli is a unique recipe that you can make using leftover idlis. The best results are achievable using cold idlis so, if you have idlis left from breakfast or dinner then you can transform them into tongue-tickling chilly idli. Here is how you can transform one of the most common South Indian breakfast recipe – Idli, into an appetizing idli chilli party starter. If you have some leftover idlis, cut them into cubes, sauté in oil and inject some Oriental style excitement into it, with vinegar, soya and other sauces, and chunky veggies too. Not just youngsters but adults too, are sure to enjoy this idli chilli. Notes to make the perfect idli chilli recipe. 1. If you are making fresh batch of idlis, then refrigerate for at least half an hour so they consume less oil and do not stick to each other on frying. We have taken 7 medium sized idli which yeilds 2 cups. 2. For making the Idli Chilli recipe, cut the idli into cubes. Also, you can cut them into thick strips. 3. Sauté on a medium flame for 1 more minute. We want the vegetables to be crunchy and not brown or soft. Add the tomato ketchup and sugar. It provides a tangy, sweet flavour to the chilly idli recipe. 4. Mix gently so the sauces coat the Idli Chilli well. Do not cook for more time or else the idlis will turn soggy and not stay crispy. Learn to make idli chilli recipe | chilli idli | idli chilli fry | with step by step photos and video below.

microwave khaman dhokla recipe | instant khaman dhokla | quick Gujarati besan dhokla | with 20 amazing images. Instead of steaming traditional khaman dohokla for 15 minutes, we have a microwave khaman dhokla recipe | instant khaman dhokla | quick Gujarati besan dhokla | which takes only 2 minutes. See below why this is an instant khaman dhokla which we love to make when in a hurry. The instant khaman dhokla is an all-time favourite Gujarati snack that is served with peppy green chutney at tea time. microwave khaman dhokla has an exquisite texture and appetizing flavour, but is surprisingly easy to make, especially this version that is made in the microwave oven. To make quick microwave khaman dhokla, take besan, add semolina for a grainy mouthfeel, add citric acid, add sugar as we aren't adding the sugar water tempering to this dhokla recipe, so add sugar in the batter itself. Further, add ginger green chilli paste and lastly add water and mix well make sure there are no lumps left. Just before cooking the instant khaman dhokla add fruit salt and pour little water over it to activate the fruit salt and mix gently. Further, to cook it grease a microwave safe bowl, pour half of the batter to it and microwave for 2 minutes. Check by poking a toothpick if quick Gujarati besan dhokla is cooked and keep aside. Further, for the tempering heat oil in a bowl, add mustard seeds, sesame seeds, asafoetida and green chillies microwave for 1 min and pour over the prepared dhokla. Further, cut the instant khaman dhokla into squares and garnish with coriander and grated coconut. A batter of besan and rava is cooked into fluffy dhoklas, which are tempered traditionally to get an aromatic and tasty snack. Citric acid and fruit salt added to the batter enable you to cook the dhoklas quickly and easily in the microwave oven without requiring fermentation or a long duration of steaming. You can enjoy the Quick Microwave Khaman Dhokla any day you wish to, or even serve it to a sudden guest, as it will be ready in a jiffy! Dhokla is a soft and fluffy steamed snack or Gujarati farsan. This all-time favourite is enjoyed as a starter , as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry. Enjoy microwave khaman dhokla recipe | instant khaman dhokla | quick Gujarati besan dhokla | with detailed step by step recipe below.

crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with 31 amazing images. crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack is a perfect tea time snack. Learn how to make Indian crispy corn. To make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the spring onion whites and greens and sauté on a medium flame for a few seconds. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute. Serve immediately. Restaurant style crispy corn is a snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! From kids to adults all are sure to fall in love with this snack. Try it for birthday parties to kitty parties or even parties. Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginger, garlic, spring onions and Schezuan sauce to get really scrumptious Indo-Chinese chatpata crispy corn snack. Serve the Indian crispy corn immediately to enjoy the crispiest texture. Also try other corn snacks like corn Manchurian and cheese corn balls. Tips for crispy fried corn. 1. Make sure the boiled corn is dry before mixing with the flours. 2. The corn mixture should be used immediately. Keeping it for too long might release water and make deep-frying difficult. 3. When frying the corn, it might splutter a bit, so move away from the kadhai. 4. Chop the garlic, ginger and green chillies finely to enjoy the best texture and flavour of this snack. 5. Salt has been added before frying the corn. So add a little salt while sautéing with other ingredients after deep-frying. Enjoy crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with step by step photos.

methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with 39 amazing images. methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast is a satiating meal in itself. Learn how to make jowar methi thalipeeth. To make methi thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 7 equal portions. Place a portion of the dough on a greased plastic sheet and flatten it into a 150 mm. (6”) circle by patting with your fingers. Create 3 holes on the rolled circle with the index finger. Heat a non-stick tava (griddle) and grease it with ½ tsp oil, put the rolled thalipeeth and cook the thalipeeth on a medium flame, using 1 tsp of oil and till it turns golden brown in colour from both the sides. Repeat steps 3 to 5 to make 6 more thalipeeth. Serve immediately with curds. Methi thalipeeth is a traditional Maharashtrian breakfast, made with a mix of flours, aromatic fenugreek leaves and a touch of spice powders. It has a rustic and homely texture and a really inspiring flavour. It is nutritious and filling – a good way to kick-start your day. The best part is kanda thalipeeth Maharashtrian Breakfast is that it has a well-balanced flavour on its own and needs just a cup of curds for serving. To make the methi millet flat bread more exciting, serve it with accompaniments like the Sukhi Lehsun Chutney and Dry Peanut Chutney Powder. Also try other authentic Maharashtrian recipes. Tips for methi thalipeeth. 1. The dough should be soft and but not very loose and sticky. 2. The dough should be used immediately and not kept for too long, else it might release water and then rolling would be very difficult. 3. We recommend the use of thick plastic sheet so rolling is easy. 4. Make 3 holes on the rolled circle with the index finger. This helps the oil to reach till the centre of the thalipeeth and allows it to cook well. 5. Make sure you serve the thalipeeth till it is slightly crisp, so that you get a nice aroma, flavour and texture. Enjoy methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with step by step photos.

kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | kand aloo pakoda is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make upvas aloo kand pakoda. Crispy and flavourful pakodas made of purple yam (kand), potatoes and crushed peanuts, this navratri, vrat ka khana are a perfect snack time treat. It is interesting to know that these pakodas are held together by the starch in yam and potatoes along with peanuts and needs very little arrowroot flour. To make kand aloo pakoda, combine all the ingredients in a bowl and mix well. Heat the oil in a non-stick kadhai, drop spoonfuls of the mixture in it and deep-fry on a medium flame till the pakodas are golden brown in colour from all sides. Drain on absorbent paper. Serve kand aloo pakoda immediately with green chutney. The peanuts not only add an exciting flavour to these yam pakodas, they also make the texture more cheery. The best part is that this aloo bhajiya for fasting can be enjoyed at any time of the day on fasting days. These pakodas must be enjoyed off the pan to enjoy their crispy texture. Green chutney with upvas aloo kand pakora is all you need for serving. Tips for kand aloo pakoda. 1. Drain the water from parboiled purple yam very well so there is no difficulty in binding the mixture. 2. Grate the raw potatoes just before mixing, else they will discolour. 3. If you notice that the mixture disintegrates in oil, add a tbsp of arrowroot flour, mix well and continue deep-frying. 4. Do not keep turning the pakodas frequently once immersed in oil or it may lose its shape and disintegrate. Enjoy kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | with video and recipe below.

murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with 14 amazing images. A traditional treat that has withstood the test of time, murmura chikki, with its wonderful crunch and puffy texture is loved across generations! murmura chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti. Light yet satiating, this tasty murmura chikki is also easy to prepare. kurmura chikki is made with only 3 ingredients : jaggery, puffed rice (kurmura) and ghee. Using jaggery instead of white sugar retains the traditional charm of this murmura chikki recipe, and also imparts a very rich and complex flavour to the puffed rice chikki. Notes on murmura chikki recipe. 1. Dry roast on a medium flame for 3 minutes or until they are golden pink. Do not brown them or else the kurmura chikki will taste aweful. 2. Add jaggery. Most chikkis are made using jaggery but, you can use brown sugar as a substitute. 3. When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. You have to be very quick while performing this step, as puffed rice coated with jaggery tend to harden and crisp, making it difficult to spread. Make this murmura chikki for Sankrant along with Til Laddu and Mixed Til Chikki. This chikki is also a healthy Sweet Treat and Tiffin Snack for kids. Learn to make murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with with step by step photos below.

instant rava appe recipe | instant vegetable rava appam | South Indian style rava appe | with 19 amazing images. instant rava appe is quick and easy batter of semolina and curds fortified with colourful and crunchy veggies, yields mouth-watering instant rava appam that’ll appeal to young and old alike. The Instant Rava Appe is a scrumptious South Indian snack, which can be enjoyed with breakfast or at tea-time. This Quick Vegetable Appe recipe is something you can whip in no time for a jhatpat South-Indian breakfast and is made in a special equipment called appe mould, which is easily available in the market. To make instant rava appe take rava in a bowl, we have added curd to it as it will inherit sourness in the appe and also make it soft, also adding water and making a smooth batter. Further, we have added veggies which make it nutritive and also enhance the taste of it, followed by green chili paste. Every South-Indian dish is incomplete without the tempering, so we have tempered the batter with tempering of mustard seeds and curry leaves. Mix well and heat the appe mould and pour spoonful of batter in each mould. Cook both the sides till golden brown using very little oil. Also, make sure you cook instant rava appam on a slow flame or else they will turn brown from the outside and stay uncooked from inside. Serve the instant rava appam hot with coconut chutney immediately. The taste is enjoyed better when relished hot. instant rava appe is super simple to make as there is no grinding or fermentation required. You can just make it on a whim any time you wish. You can add any other vegetables also to this instant rava appe as per your liking. Serve it with coconut chutney. Also try your hand at making other South Indian snacks like Mysore Bonda and Medu Vada. Enjoy instant rava appe recipe | instant vegetable rava appam | South Indian style rava appe | with detailed step by step recipe photos and video below.

Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with 65 amazing images. Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack is a unique stuffed ragda patties. Learn how to make gujarati style ragda pattice. To make Gujarati ragda patties, make the ragda and stuffed patties. Place 2 stuffed patties on a serving plate. Pour ¼ portion of the ragda evenly over it. Put 1 tbsp of sweet chutney, 1 tsp lehsun ki chutney and 2 tsp green chutney over it. Sprinkle 1 tbsp of onion, 1 tbsp papdi, 1 tbsp sev, ¼ tsp chilli powder and 1 tbsp coriander evenly over it. Serve immediately. Extremely popular in Western India, the ragda petis Gujarati snack needs no introduction to the food-lover. For the rest of you, it’s a yummy dish of potato patties, stuffed with spiced safed vatana, and drowned in a tongue-tickling gravy of more safed vatana perked up with onion and spices. The ample use of spices works well with the bland but pleasant taste of potatoes and the nutty flavour of white peas, to give a well-balanced stuffed potato patties in dry peas curry. Laced with sweet and spicy chutneys, and topped with crunchy sev and papdi, the gujarati style ragda pattice is a truly exciting medley of flavours and textures. A plate of piping hot ragda patties shared with friends huddled under the vendor’s umbrella on a rainy day, is an experience to savour. It is quite filling and can be served as a meal by itself.. You can also try other Gujarati recipes like Sev Usal or Ghughra. Tips for Gujarati ragda patties. 1. The safed vatana has to be soaked, so plan for it a day in advance. 2. The cooked safed vatana for the stuffing has to be drained well before making it. This will make shaping the patties easier. 3. If you have used the new variety of potatoes and so the potato mixture is sticky, add 1 tbsp of cornflour to it. 4. If you are serving the ragda later, you may have to add little water before reheating to adjust the consistency of the ragda. 5. Ensure that the stuffing is sealed well so the patties doesn't open while cooking. 6. The sweet chutney, green chutney and lehsun ki chutney can be adjusted to suit your palate. Enjoy Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with step by step photos.

bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with 32 amazing images. bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku is a tasty crunchy jar snack. Learn how to make bajra murukku. To make bajra chakli, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Add the curds and knead into a soft dough using little water. Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis. Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Chakli is each one’s favourite at tea time and during the festival of Diwali too. It is made using a variety of flours. Here we have presented kambu murukku. Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji, the bajra murukku is sure to be an exciting experience for you. The butter lends the crispiness, while the curd makes the chakli slightly crumbly. To make this Indian Diwali snack, you need a chakli press. It is available at most utensil stores, and it takes only a little bit of practice to start using them. And, once you get the hang of it, you can quickly and easily make a lot of chaklis to last for several days. Tips for bajra chakli. 1. Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli. 2. Nigella seeds can be replaced with sesame seeds. 3. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 4. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 5. The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil. 6. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 7. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 8. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces. 9. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy. Enjoy bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with step by step photos.

green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with 22 amazing images. green moong dal chilla recipe is a nutritious and tasty Indian pancake perfect for a healthy breakfast or snack. Learn how to make green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | Power up your mornings with a protein-rich and vibrant protein rich green lentil crepe. This healthy twist on the classic chilla incorporates whole green gram for a boost of protein and fibre. For a variation, you can also stuff the chillas with paneer, onions and tomatoes stuffing to make a wholesome meal. Wisely-chosen ingredients like moong and paneer give you protein, iron and antioxidants, which ensure that you start the day right. Green moong is packed with vitamins and enzymes, making this green moong dal chilla a powerhouse of health. This protein- packed gluten-free, vegan, and Low GI, Indian breakfast recipe is quick to make, which also aids in weightloss. Serve this healthy mag ni dal na cheela immediately on preparation for the better taste and nutrition! pro tips to make green moong dal chilla: 1. Soaking the moong dal for at least 3-4 hours, or even overnight, ensures even cooking and better digestion. Soaking in warm water can further reduce cooking time. 2. You can cook this recipe with a drizzle of ghee for added richness and a nutty flavor. 3. You can also add a little mint leaves along with coriander for fresh zesty flavour. Enjoy green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with detailed step by step photos.

potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with 20 amazing images. potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake is a quick fix snack without sweating too much in the kitchen. Learn how to make gluten free bajra potato pancake. To make potato bajra pancake, combine all the ingredients with approx. 5 tbsp of water in a deep bowl and mix well. Heat a mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter in each of the 7 uttapa moulds and spread it lightly using the back of a spoon to make a 75 mm. (3") diameter round. Cook them, on a slow flame using ½ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately. Here is a delicious pancake made of grated potatoes and bajra flour, perked up with onions, coriander and other lovely ingredients. We have made these bajra aloo cheela is a mini uttapam pan. If you don’t have one, you can make a regular non-stick tava as well. Interestingly, this combination of ingredients in pearl millet pancake works against the tummy acids, keeping them under control. This is because bajra is considered more stomach-friendly and these pancakes have very less amount of green chillies too. Remember to use a restricted quantity of oil for cooking, as excess fat can aggravate acidity. Further these bajra potato pancake are gluten free too! That’s one more reason to be stomach-friendly and these can be enjoyed by people with gluten intolerance too. If you are serving them with green chutney, ensure it isn’t very spicy. Tips for potato bajra pancake. 1. Prefer to grate the potatoes thick as they give an appealing mouthfeel. 2. Make sure you don’t rush when cooking the pancake. Let it cook slowly, so that the grated potato roasts well and gives a crunchy texture. 3. Serve it immediately. It tastes best off the tava. 4. Instead of potatoes, you can also use grated carrot or chopped spinach and fenugreek leaves. Enjoy potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with step by step photos.

Pinwheel sandwiches have a timeless charm! The attractive spiral shape of the pinwheels, which reveal the stuffing is sure to appeal to everyone. While the thought of pinwheel always reminds us of jam or cream lined ones, here we present a very innovative Pesto Corn and Black Olives Pinwheel Sandwich. Buttered bread is first lined with pesto, a classic spread of walnut, basil and garlic, and then topped with corn and olives, before being rolled up and sliced. This savoury snack is a pretty sight to behold and even more interesting to munch on! Make sure you serve it immediately. Have a go at other pinwheels like Pinwheel Sandwiches , Date and Chocolate Pinwheels , Vanilla and Chocolate Pinwheels , Jam Pinwheels and Carrot Pinwheels which are equally appealing.

flax seed shakarpara recipe | Indian flax seed crackers | alsi biscuit | healthy flax seed snack | with 34 amazing images. flax seed shakarpara is a healthy biscuit made from flax seeds and whole wheat flour. Learn to make Indian flax seed crackers. We have heard repeatedly that flaxseeds are a great source of Omega-3 fatty acids, and are an essential food especially for vegetarians. Indian flax seed crackers make use of interesting ways to include alsi (flax seed) in our diet. While we do attempt to include it in mukhwas , raita, etc., here we present a very innovative way to consume this fibre, calcium and Omega-3 fatty acid rich seed in the form of crunchy flax seed shakarparas, which can be enjoyed as an evening snack. alsi biscuits are made from flax seeds, whole wheat flour, olive oil and spices. alsi biscuits are rich in Phosphorus, Vitamin B1, Magnesium, Fiber. We love having flax seed shakarparas as a healthy evening snack or healthy snack when hungry. Pro tips for Indian flax seed crackers. 1. Make sure the dough is stiff while kneading as mentioned in the recipe. 2. Roll dough thinly so baking is done soon and also it is cooked well. 3. flax seed shakarpara will stay fresh in an air-tight container for 7 days. 4. Prick dough lightly with a fork. Enjoy flax seed shakarpara recipe | Indian flax seed crackers | alsi biscuit | healthy flax seed snack | with step by step photos.
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