Amaranth crackers
Servings 150 gms of crackers
Ingredients
- 1 cup amaranth flour
- ½ cup chickpeas flour
- ⅓ cup water
- 1.5 tablespoon oil
- ¼ teaspoon dried rosemary
- ⅛ teaspoon baking soda
- black pepper powder to taste
- salt to taste
Instructions
- Preheat the oven at 180 degrees C for 15 minutes.
- Take a mixing bowl and add all ingredients except water.
- Mix everything well and rub the flour with oil so that flour mixture turns crumbly. You should be able to form a ball with the flour mixture.
- Now add water little by little and form a hard dough. If required add more water but the final dough should be a little hard. You will not be able to roll the dough if it is smooth as we are using gluten-free flours.
- Take some portion of dough, roll it into 2-3mm thickness, slightly thicker than our regular roti.Using the cookie cutter, cut the crackers. You can use any cookie cutter or just a knife to cut the dough.
- Arrange these crackers on to a baking tray and bake for 15 minutes at 180 degrees C in a preheated oven.
- Edges of the crackers should turn a little brown and they are done.
- Once cooled, store the crackers in an airtight box for a month.