Amaranth Crackers / Rajgira Papdi (Gluten Free) : Baked
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Fall is right there. The leaves are changing colors on the trees..yellow, orange and red…sometimes I see only few red ones peeking from a totally green tree that it looks artificial. Yeah, nature has it’s own way and when you paint it, it will look unreal :).
Again with fasting recipes in my mind to create for my fast observing audience on Facebook, I started working on these. Made the dough and I wanted perfect round ones, but then my round biscuit cutter was big. So I opened the other drawer and this set of cookie cutters peeked out. The girls were getting bored so it was a playtime for the kids.
Rolled the dough thin, cut the sheet in half and have one cookie cutter each to each kid so they don’t fight. They still complained that the other one had more area to work on! Kids !
Amaranth Benefits : Source is here.
1. It is Gluten Free.
2. It has more protein than other grains.
3. It has essential Lysine which helps metabolize the essential fatty acids and helps in the absorption of calcium.
4. Lowers Cholesterol and risk
Of cardiovascular disease.
5. High in Calcium.
6. Full of Minerals and Antioxidants. good source of Vit C.
7. Easy to Digest and Improves eyesight.
Now the recipe which is simple and easy!
Amaranth flour : 1cup
Oil : 1/2 tbsp
Black pepper : 1/8 tsp
Rock Salt : 1/2tsp + pinch. Use sendha or regular salt.
Water : 1/4 cup + 2 tbsp
- Preheat the oven at 400F or 200C. Line a baking sheet with parchment or butter paper. You may grease it light without paper.
Make a stiff dough with above ingredients. Let it rest for 5 minutes.
Dust the kitchen counter with some amaranth flour and roll the dough out thin, less than 1/4 inch in thickness. Since it doesn’t have gluten, it will not have smooth edges.
Take the cookie cutter or a cap of a bottle and cut shapes out of it.
Put them on baking sheet and bake them for 15 minutes. Flip them in the middle after 7-8 minutes for even baking.
Cool them down. Eat with Dry fruits Chutney.
Store them in an air tight bowl at room temperature, only after they are cooled completely.
This made me smile. Too cute and perfect for fall!!
I loved it too for the cuteness and they tasted awesome :).
Sonal, how pretty! Your daughters did such a lovely job 🙂 Love the styling of the photos!!
Thanks Naina 🙂
These look awesome and love the fact that they are gluten free. Will definitely make these. Thanks for sharing.
My pleasure 🙂
These are absolutely beautiful. So much attention to the detail. I like that you used amaranth flour too. So cool. Happy fall.
Thanks Amanda! Happy fall
To you as well 🙂
wow.. such pretty leaves … they would be great with Elaine’s dips! what a lovely gluten free recipe.
They look so cool!!
I guess I have to thank you, twice. First because it has been a long time since I saw amaranth flour in the store close to my house, but being completely “beginner” to the use of this flour, I’ve always stand up to do not buy it. Second for the delicacy of these leaves. Autumn is such a beautiful season, even though I know that winter is just right behind the corner, I want to enjoy the amazing colours as much as I can! Thanks a lot Sonal, I hope you’ll have a great week!
Pleasure is all mine lady :). It is the first time that I used it and thanks to my Indian audience on FB for whom I keep developing recipes for fasting days. Recently picked a small bag of it and I am happy that I did. Made some potato flatbreads with it too. Will upload soon :).
These crackers are adorable, the pictures have me excited for fall as I try to forget about what comes afterwards….winter 🙁
:). That’s the plan ;).
These are beautiful!
LOVE your photo!!!!
Thanks my dear 🙂
Awe…such beautiful and hearty crackers! Great job, Sonal!
Thanks Ngan 🙂
The crackers are so beautiful and I LOVE the styling, it’s amazing. Looks totally like Fall, the leaves are so delicate and love the wood board. Beautiful.