1 cup chick peas flour
1 cup moth bean flour
1 cup white rice flour
1 cup baby spinach washed and cut
1/4 teaspoon turmeric
1/2 teaspoon red chili powder ( optional)
1 teaspoon whole cumin seed
2 1/2 tablespoon olive oil ( or your choice)
1 1/4 teaspoon baking powder
salt to taste
1: Preheat oven to 375 degrees.
2: Mix all 3 flours, baking powder and salt in a bowl, Add oil and mix well.
3: Add spinach and mix very well.
4: Now you will knead into a firm, non-stretchy dough. Add 1 cup warm water and knead into dough. You might need extra water. if so, add 1 tablespoon at a time. Knead into a large ball and let it rest for 15 minutes.
Here is what the dough will look like.
5: Now shape dough into even sized 2 inch logs. See below.
6:Now roll them into long strings/rod.
5: Now shape them into a shape of a pretzel and put on a baking tray lined with parchment paper.
6: Bake them for 15 minutes then turn them over. Bake for another 5-7 minutes.
7: They should be crunchy on the outside and soft on the inside.
8: Serve hot or store for 1-2 days in a airtight container.
Note : Duration of baking can depend on your oven so make sure to check on them while baking.
These are a vegan, gluten free snack or appetizer! You can eat them anytime and try them in your kids’ lunch box!