As we celebrate Mother’s Day, don’t you think it’s also the perfect time to give back for the selfless sacrifices she made in your growing-up years? Mother’s Day, which is celebrated each year on the second Sunday of May, is a day to pamper her, show her how much you care for her. That being said, making your mom’s special day celebration memorable doesn’t have to be expensive or complicated. It could be as simple as heading to your kitchen and surprising her with some delicious healthy recipes.
This Mother’s Day, ditch the old school ideas and gift your mom the best of health. Treat your mother with this crunchy dish baked falafel roll coated with nutrition to help her nourish and replenish her body. Emphasising on her good health, brighten her day and let her know how much you appreciate her. Celebrity Nutritionist and Dietition Nmami Agarwal shares some amazing tips to help you do just that. Here’s how to make healthy baked falafel in ragi roll. Read -Mother’s Day Special: Here are top five health tips for moms
Baked falafel in ragi roll
Total calories: 530-550 kcal.
Servings – 2
- Cut carrot – 1
- Cut cabbage – 2 leaves
- Cut onion – 1
- Crushed black pepper – to taste
- Heat some oil in a pan and add the veggies given for filling
- Sauté them for 5 minutes with the pan open
- Add salt and pepper to taste. Veggie should be crunchy & not overcooked
- 1 cup ragi flour
- 1 cup water
- Salt to taste
- 1 tsp oil
- Into a thick bottom pan, add one tbsp of oil, water, salt and bring this to a boil.
- Once water starts boiling, pour the ragi flour into the centre of the pan. Leave it as it is for 3-4 minutes. You will see the water simmering and rising over the flour. At this point, gently make 4-5 holes on the poured ragi flour, so as to help it gets cooked evenly. Cover this with a lid and leave it untouched for 6-8 minutes in the low-medium heat.
- Now switch off the stove, and mix the cooked flour thoroughly using a wooden stick or wooden spatula.
- Once you have mixed this well, cover a lid and keep it aside for a few minutes so that it cools down a bit.
- When it is warm, transfer this into a plate and knead well. Keep kneading by further adding a tsp of oil and breaking lumps. This can take -8 minutes
- Divide the dough into balls.
- Dust these balls with some ragi flour and roll chapatis and heat them on a tawa carefully.
- 45g chickpeas, drained and rinsed
- 1/4 cup chopped onion
- Few stalks of spinach
- ½ beetroot
- 3 cloves fresh garlic1/2 cup fresh parsley
- 1 teaspoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon sea salt
- 2 tablespoons oat flour
- Olive for cooking spray
- Preheat oven to 375°F. Spray a baking sheet with oil.
- Add chickpeas, onion, garlic, oil, spinach, beetroot, lemon juice, cumin, coriander, salt into a food processor and pulse until just combined. You don’t want to over-process the mixture or you’ll end up with hummus. Plus, having a few chunks of chickpeas gives the falafel a nice texture. Stir in oat flour, at this point your mixture should be holding together quite well.
- Scoop spoonful of the mixture out and form into small patties, you should get about 15. Place on prepped baking sheet.
- Bake 10-12 minutes, flip patties and bake for another 10-12 minutes or until falafel are golden and cooked through.
Now, in your ragi roll, add sautéed veggies and falafel along with a side serving of hummus to have a healthy and delicious meal filled with protein, calcium, vitamin B12. After this, add your crunchy sautéed vegetables to the roll alongside falafel and serve with hummus on the side.