Suitable for:
Vegetarian, Low Carb
Serves:
2 people
Protein density:
- 42.76%
Output:
- 80 gm
Time:
- Prep Time: 30 minutes
- Cooking Time: 20-25 minutes
Recipe Macros: Defatted Soya Nachos
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 261.7 kcal | 27.8 g | 5.7 g | 35.3 g | 24.8 g |
Ingredients: Defatted Soya Nachos
| Macro Ingredients | Qty | Micro Ingredients | Qty |
|---|---|---|---|
| Defatted Soya Flour | 50 g | Baking Powder | 1/4 tsp |
| Makai Ka Aata | 25 g | Water | as much required |
| Oil | 5 ml |
Procedure :
1. Make a hard dough by mixing defatted soya flour, oil (5 g), makai flour and baking powder. Keep it aside for 30 minutes.
2. Knead again and make balls and roll them into thin chapatis.
3. Place the chapati on a heated tawa and toast on both sides for 10-15 seconds.
4. Now cut the chapatis into triangle shapes and place in a preheated air-fryer for 15-20 minutes on 170 degree (flip in between).
Your soya nachos are ready.
Serve with choice of dips or sauces and enjoy!
Outcome:
Dark brown colour, crunchy.
Shelf Life:
You can also store it for 2-3 days.
Storage Instructions:
Store in an airtight container. Refrigeration not required.
Additional Info:
- Tastes best with hung curd dip, cheese dips or salsa dip.
- You can use soya chunks powder (preferably sieved) instead of defatted soya flour.
