Tea Time Snacks

Use Estrogen Free, defatted and High Protein Soya Flour to make all this and more....

High Protein Soya Bhakharwadi

Ingredients:
For Dough:

Defatted Soya Flour – 30g
Maida – 25g
Besan – 5g
Ghee – 10g
Salt – To taste

For Filling:

Sesame Seeds – ½ tsp
Red Chilli Powder – ½ tsp
Dhaniya Powder – 1 tsp
Garam Masala – ¼ tsp
Ginger Powder – ¼ tsp
Haldi Powder – ½ tsp
Jeera Powder – ½ tsp
Saunf Powder – ½ tsp
Imli Chutney (optional) – For brushing

Instructions:
Dough: Mix all dough ingredients and knead into a semi-soft dough. Cover and rest for 10–15 minutes.

Filling: Dry roast sesame seeds and saunf in a pan. Add remaining spices and mix well. Let cool and grind into a coarse powder.

Shaping Bhakarwadi: Divide dough into 4–5 parts. Roll each into medium-thick discs. Brush with imli chutney or water. Spread filling evenly, press gently, and roll tightly into a log. Seal edges and cut into spirals. Flatten gently with your palm.

Cooking: Preheat air fryer to 140°C. Air fry bhakarwadi spirals for 10–15 minutes until golden brown. Cool and store in an airtight container.

Storage:
Keeps well for over 15 days in an airtight container at room temperature.

High Protein Soya Mathri

Ingredients:
Macro Ingredients:

Low Carb Flour – 50g
Oil – 8g

Micro Ingredients:

Baking Powder – ⅛ tsp
Salt – To taste
Ajwain – ¼ tsp
Kasuri Methi Powder – ¼ tsp

Instructions:
Mix flour, salt, ajwain, oil, and kasuri methi. Bind into a stiff dough using warm water. Roll into small discs (mathris). Air fry at 170°C for 12–13 minutes until golden and crisp.

Storage:
Cool completely and store in an airtight container. Shelf life is 25–30 days. No refrigeration needed.

High Protein Soya Bhujia Sev

Serves: Makes approximately 250g bhujia sev | Prep Time: 10 min | Cooking Time: 20 min

Nutritional Info (Per Batch): 827 kcal | 93g Protein | 20g Fat | 95g Carbs (69g Net Carbs)

Ingredients: Defatted Soya Flour – 150g, Besan (Chickpea Flour) – 60g, Rice Flour/Rava – 15g, Oil – 15g, Water – Sufficient for dough. Spices: Haldi – ½ tsp, Hing – ½ tsp, Red Chili Powder – ½ tsp, Salt – ¼ tsp, Black Pepper Powder – ¼ tsp, Black Salt – ¼ tsp, Kashmiri Chili Powder – ¼ tsp.

Instructions: Mix all ingredients to form a soft dough and let it rest for 15-20 minutes. Divide into portions and use a sev maker (available online) to shape the sev. Air-fry at 140°C for 7-10 minutes.

Storage: Store in an airtight container once cooled.

High Protein Soya Chakli

Output: Makes approximately 250g chakli | Protein Density: 45%

Prep Time: 10 min | Cooking Time: 20 min
Nutritional Info (Per Batch): 827 kcal | 93g Protein | 20g Fat | 95g Carbs (69g Net Carbs)

Ingredients: Defatted Soya Flour – 150g, Besan – 60g, Rice Flour/Rava – 15g, Oil – 15g. Spices: Haldi – ½ tsp, Hing – ½ tsp, Red Chili Powder – ½ tsp, Salt – ¼ tsp, Black Pepper Powder – ¼ tsp, Rock Salt – ¼ tsp, Kashmiri Chili Powder – ¼ tsp, Sendha Namak – ¼ tsp.

Instructions: Mix all ingredients, including oil, and form a soft dough. Let it rest for 15-20 minutes. Divide into portions and shape into chaklis or sticks. Air-fry at 140°C for 7 minutes, flip, and air-fry for another 3-4 minutes.

Storage: Store in an airtight container once cooled.