Coriander Mint Bakes with Cheese Dip

Coriander leaves are my all time favourite herb, and I use tons of it per week - and have a big problem if my refrigerator runs out of the fresh green coriander leaves. It combines well with mint for a variety of recipes - coriander and mint, I feel, enhance each other's flavours and produce something unique in combination.

140 grams - whole wheat flour

1/2 tbsp - baking powder

1/4 tsp - red chilli flakes (adjust according to your taste)

7 tbsp - low fat yogurt

3 tbsp - olive oil

1/3 cup - coriander leaves and mint leaves, finely chopped

5 tbsp - water (its an approx measurement, may need more or less)

2 tbsp - pumpkin seeds

1 tbsp - ginger, peeled and grated

2 - low fat cheese slice

salt to taste

Preheat the oven to 200 degree C and grease a sqare 20 cm pan.
In a bowl, mix together the flour, baking powder, red chilli falkes, cheese slice, mint-coriander leaves and salt.
In another bowl, mix together yogurt, olive oil and water.
Make a well in the center of the flour mixture and add in the liquid mixture and mix lightly with a wooden spoon so that everything just comes together. (add 1 tbsp of water at a time if required)
Spoon the batter in the greased pan and sprinkle the pumpkin seeds over it.
Place the pan in the centre of the preheated oven and bake for approx 20- 25 minutes or until a skewer inserted in the center comes out clean.
When cool, cut into squares and serve with a dip of your choice.
Cheese Dip

2 - low fat cheese slice

1/3 cup - low fat milk

a pinch of cinnamon powder

salt and pepper to taste

Place everything in a pan and cook, stirring continously, until the cheese melts. 

Enjoy!