Indian Chili Cheese Discs

These fibre rich mini discs are easy-to-make and utterly delicious! You can make these in advance and store in an airtight container for days. These can be packed for a healthy school snack, have as it is or topped with sauce and vegetables to make a wholesome and filling snack.

Preparation Time

10 mins

Cooking Time

20 mins

Ingredients

- 2 1/2 tbsp. grated processed cheese
- 1/4 tsp. chili powder
- 1/2 cup Grand Mills Brown Flour
- 1/2 tsp. black sesame seeds
- 1/2 tsp. white sesame seeds
- 2 tbsp. wheat bran
- salt to taste
- 1 tsp. oil
- Grand Mills Brown flour for rolling

Directions

1 - Combine all the ingredients together in a bowl and knead into a firm dough using little water.

2 - Cover with a lid and keep aside for 10 minutes.

3 - Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter thin circle, using a little wheat flour for rolling.

4 - Heat a non-stick griddle and cook each circle on a slow flame till pink spots appear on both the sides.

5 - Continue cooking it on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.

6 - Cool and store in an airtight container.

Indian Chili Cheese Discs

These fibre rich mini discs are easy-to-make and utterly delicious! You can make these in advance and store in an airtight container for days. These can be packed for a healthy school snack, have as it is or topped with sauce and vegetables to make a wholesome and filling snack.

Preparation Time

10 mins

Cooking Time

20 mins

Ingredients

- 2 1/2 tbsp. grated processed cheese
- 1/4 tsp. chili powder
- 1/2 cup Grand Mills Brown Flour
- 1/2 tsp. black sesame seeds
- 1/2 tsp. white sesame seeds
- 2 tbsp. wheat bran
- salt to taste
- 1 tsp. oil
- Grand Mills Brown flour for rolling

Directions

1 - Combine all the ingredients together in a bowl and knead into a firm dough using little water.

2 - Cover with a lid and keep aside for 10 minutes.

3 - Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter thin circle, using a little wheat flour for rolling.

4 - Heat a non-stick griddle and cook each circle on a slow flame till pink spots appear on both the sides.

5 - Continue cooking it on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.

6 - Cool and store in an airtight container.