Last evening while veggie shopping i picked up a bunch of fresh amaranth leaves. I have never really used them in any dish ever. But lately having heard the ‘goodness’ of amaranth, i wanted to give it a shot.
My 1 year old and my 8 year old both enjoyed these thoroughly. Packed in a whole wheat dough, the gorgeous red-green leaves of amaranth turned into a perfect snack. They taste quite close to ‘thepla’. Eat them plain or perhaps with a cheesy or hung curds dip. I plan to serve them as a starter the next time i have guests at home. These will also be an amazing snack to carry while you are travelling. I can totally picture the whole family munching this with pickles and tea, in a chuk-chuk gaadi.
Leafy Amaranth Crackers
Last evening while veggie shopping i picked up a bunch of fresh amaranth leaves. I have never really used them in any dish ever. But lately having heard the 'goodness' of amaranth, i wanted to give it a shot. My 1 year old and my 8 year old both enjoyed these thoroughly. Packed in a whole wheat doug
Wash and pat dry the amaranth leaves. Chop them into small bits.
Sieve the whole wheat flour , all the spices and salt together.
Mix in the butter with the sifted flour.
Add the curd and knead well into a soft dough.
Add the chopped leaves and knead further. Knead until the dough turns quite soft and can be easily rolled out.
Keep a greased and lined baking tray ready.
Pre heat the oven at 180 degrees for 10 minutes.
Take lemon sized ball of dough and roll into a thin chappati. [ use whole wheat flour to pat and dust the dough just like how you make regular chappati's].
Cut squares using a sharp knife and carefully arrange on the baking dish.
Bake at 150 degrees for 10 minutes. Turn the crackers over and bake again for another 4-5 minutes. Bake until the sides turn light brown and the surface is covered with golden brown specs.
Allow to cool completely and store in an air tight jar.
You can use spices of your choice to make it more interesting.
Use thick curds to avoid excess moisture in the dough.
The amaranth leaves must be pat dried. I kept them under the fan to dry them out completely.
The baking time and temperature may vary. I used the oven mode [ only the lower heating coil was switched on] and baked in the middle rack. Just check for the edges to start changing the colour.
Knead the dough well and roll out thin crackers.
Over baking would make them too crisp and they would start to taste bitter. Allow the crackers to bake only until they turn a light golden brown.
I am sure these will work well with other leafy greens too. Go ahead and experiment.
My kids loved it. Hope you and your family enjoy it too. Happy baking