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Amaranth crackers recipe

Amaranth crackers

Course Snack
Cuisine World
Prep Time 30 minutes
Cook Time 15 minutes
Servings 150 gms of crackers
Author Sravanthi


  • 1 cup amaranth flour
  • ½ cup chickpeas flour
  • cup water
  • 1.5 tablespoon oil
  • ¼ teaspoon dried rosemary
  • teaspoon baking soda
  • black pepper powder to taste
  • salt to taste


  • 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.