INGREDIENTS:

1 cup sorghum flour (jowar flour)

1 cup moth flour (you can also use chick pea flour, but moth flour gives better results)

1/2 cup amaranth flour

salt to taste

1/4 cup corn oil or canola oil

1/4 cup fresh fenugreek (methi) leaves, washed and cut very small (if you don’t have fresh fenugreek then you can also use dry or frozen) (optional)

1 teaspoon red chili powder (optional)

1/2 teaspoon turmeric

1 teaspoon crushed cumin seeds

1/2 teaspoon ajwain (carom) seeds

2 cups warm water (you don’t have to use all of it)

 

METHOD:

1. In a medium-sized bowl, mix all 3 flours and salt well.
2. Add the oil and fenugreek leaves. Mix well so the flour and oil is combined.
3. Put the red chili powder, turmeric, cumin seed, ajwain seed in and mix well .
4.  Add half a cup of water and mix.  Little by little put more water until it forms a nice, tight dough. Roll the dough into a ball to make sure there are no leftover dry pieces. Cover the bowl and let it rest for 30 minutes.
5. Preheat oven to 350 F.  Line 2 baking trays with parchment paper.
6. Take the dough and knead it for two minutes. Split the dough into 4 even pieces as shown in the picture below.

 

1. Roll the dough on a flat surface with a piece of parchment paper on top and on the bottom of the dough. Roll to 1/4 inch thick and then cut it into squares.

 

1. Line the pieces on the baking trays and back for 10-15 minutes. Check on them after 7 minutes and if they are golden, turn them over and bake for another 7 minutes.

This is what they look like when they are ready to eat. You can eat them with vegetables, hummus, butter, jelly or non-dairy cheese.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.