Over the years, I have grown increasingly health-conscious about mine and my family’s diet. Although my kids and husband might think of me as a wet blanket, I know that whatever I do is for the greater good of everyone. Besides, I allow them to have food of their choice from time to time. So it’s only fair that they listen to me too. Maize Cubes are a delicious and healthy snack, one that my family relishes fully and never complains about.
In this recipe, I have used fine maize flour (makki ka atta) and wheat flour (atta) to prepare the dough. The catch here is that maize flour is rarely used to prepare snacks. I have made it a point to use it as it is a lot healthier than maida; it is rich in antioxidants and fibre. To this flour mixture, a variety of spices have been added along with Eno (fruit salt). Turmeric (haldi) gives a gorgeous yellow colour; sesame (til) seeds lend a unique flavour, while eno salt makes the dough soft. Coriander (dhaniya) and fenugreek leaves (kasoori methi) leave a fresh flavour on the tongue. Curd is added to the dough to give it a smooth appearance, and it is allowed to rest for a few hours.
After resting, the dough is rolled into shape of choice, and deep-fried in a hot pan until golden-brown. The excess oil is drained with kitchen tissues. Maize Cubes have a long shelf-life as it’s a dry snack, and can be taken for travel.
How to make Maize Cubes
|Fine maize flour (makki ka atta)||1 cup|
|Wheat flour (atta)||1 cup|
|Yoghurt (dahi)||1 cup|
|Ginger (adrakh) paste||1 table spoon|
|Green chilies (hari mirch)||½ table spoon|
|Sesame seeds (til)||1 table spoon|
|Sugar (chini)||1 tea spoon|
|Carom (ajwain) seeds||½ tea spoon|
|Fenugreek leaves (Kasoori methi)||1/2 table spoon|
|Fresh Coriander (hara dhaniya)||1 table spoon|
|Eno (fruit salt)||1 level tea spoon|
|Turmeric (haldi)||½ tea spoon|
|Red chili powder (lal mirch)||1 tea spoon|
|Vegetable oil||for frying|
- 1. Mix maize flour and wheat flour together.
- 2. Add sugar, salt, red chili powder, turmeric, sesame seeds, carom seeds and Eno together.
- 3. Add fenugreek leaves, ginger, green chilies, coriander in the mixture.
- 4. Now make soft dough of this mixture with curd.
- 5. Leave it overnight or for 4-5 hours.
- 6. Make small balls and roll them flat in ½” thickness like “chapatti” and cut them in squares or any other shapes of your choice.
- 7. Deep fry until golden brown.
- 8. Drain on kitchen paper and serve it with garlic chutney.