INGREDIENTS

3/4 cup gluten-free corn flour

3/4 cup gluten-free  oat flour

2 tablespoon chickpeas flour

1/4 cup  hondhawa flour ( optional) – if don’t have that ok

1 1/2 cup shredded  bottle gourd or zucchini

1 cup spinach wash and cut very small

1 cup coriander leaves wash and cut very small

Or you can use 2 cups of any leafy or shredded vegetable you like

2 green chili washed and minced ( optional)

1 1/2 tablespoon oil corn or canola or your choice

1 teaspoon red  Kashmiri chili powder for color

1/2  teaspoon red chili powder for spicy (optional)

1/2  teaspoon ground turmeric powder

1 teaspoon crushed cumin seed

1/2 teaspoon ajwain seed

1/2  fresh lemon,  lemon juice

salt to taste

METHOD

1: Squeeze all cut vegetables to squeeze out some (not all) excess water. Put all cut/minced/shredded vegetables on in big bowl.

2: Add all corn and oat flour into the bowl with veggies.   Then add all spices and oil including green chili, tumeric, cumin seeds, ajwain, lemon juice and 3/4 of the coriander leaves (save 1/4 garnish).    Now add the oil and mix everything well.

 

3: Let it sit for 15-20 minutes.

4:  The next step is steaming the flour mixture.   Set up your steamer basket with water in the pot.

3:  Now we need to  knead the dough together with your hands.  You probably won’t need any extra water because the veggies will have some excess water that will help when we knead the dough.  Start kneading the dough together and it should hold/stick together.   If needed add 1-2 tablespoon of water.

4:  Roll the dough into small 2-2.5 inch long logs.   Oil you steamer dish and place the logs into the steamer basket.

5:  Place the steamer basket into pot with boiling water (as per instructions of your steamer basket) .

It will look like this in the steamer.  Your steamer basket may look different. Use what you have.

4: Let it steam in the pot for about 15 minutes.  Make sure you keep an eye on the water in the pot.  Add more water to the pot to ensure it does not all steam off.   After 15 minutes, the logs should be firm and stay together – but not hard.

5) Cut the steamed logs into 1 inch pieces.   You can eat them like this or you can go on to temper them as described below,

HOW  TO   TEMPER THEM

1. Put 2 tablespoons of oil on the low heat stove.  When oil is hot, add 1 teaspoon cumin seed,1 teaspoon mustard seed, 3 or 4 curry leaves (if you have them) . Let cook for 5-10 seconds until fragrant.    Turn off the stove and add the 1 inch bites to the pan.
2. Mix with oil and let cook for 3-4 minutes, stirring to make sure pieces don’t dtick to pan.
3. Garnish with coriander leaves and serve.

These bite size morsels are packed with flavor.   They can be eaten for lunch, dinner or a snack!  Plant based protein, gluten free, vegan. Try it in your lunchbox!