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)
- In a medium-sized bowl, mix all 3 flours and salt well.
- Add the oil and fenugreek leaves. Mix well so the flour and oil is combined.
- Put the red chili powder, turmeric, cumin seed, ajwain seed in and mix well .
- 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.
- Preheat oven to 350 F. Line 2 baking trays with parchment paper.
- Take the dough and knead it for two minutes. Split the dough into 4 even pieces as shown in the picture below.
- 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.
- 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.