Vegan Gluten-free Mathri & Happy Harvesting !

Happy Sankranti , Lohri, Pongal ! What’s a harvest festival got to do with us – city folks to the hilt, rushing within the cycle of which new app to order food from or which new website to order clothes from. Don’t get me wrong – these are very important.

But so is the ability to pause , sow the seeds of the unexplored path you want to take and harvest the choices your soul makes. Sometimes that choice takes you down the beaten path , sometimes it gives you the courage to meander.

If you had asked me 6 years ago I would have looked blank when you said ‘vegan’ . More blank if you told me that I could bake a vegan cake that I did a couple of days ago.

But then, I meandered and happily lost my way into a world I didn’t know – that of healthy baking 🙂

Happy Harvesting of the choices your soul wants to make – let it meander !

In the spirit for vegan baking, here is an exciting recipe for you to try out 🙂 And to make it better, it is also gluten-free.

If you are like me then you love the taste of something to go with your morning cup of tea . I do not have a sweet tooth and so usually a mildly sweet rusk works well. But I love a good savoury option like these mathri which are made with fresh Amaranth (Lal saag) leaves , cumin seeds and a hint of spice .

Not your traditional mathri / matthi but yum all the same 🙂 for my son I did a non vegan version with ghee or clarified butter.

Flours used in this are gramflour and rice flour. Enriched further by using moong dal water rather than regular water.

 

Recipe –

1 cup gramflour

2 tbsp rice flour

1 tbsp jeera / cumin

1 tbsp ajwain / caraway

Freshly chopped amaranth leaves

Salt and red chilly pepper as taste

1 tsp garam masala

1/4 cup oil

Moong Dal water to bring together the dough.

Mix all the dry ingredients well so that the spices are uniformly spread in it. Add the chopped leaves into this and make sure that they are coated with the spiced flour mix. Slowly add the oil and mix until it looks like coarse bread crumbs. Then add the moong dal water slowly until the dough becomes soft and like the consistency of puri dough.

Let it rest for an hour. Then start rolling it and cutting it into round shapes.

Bake in a pre-heated oven for 20 minutes, at 160 degrees C. Cool well and store in air tight container.

 

Advertisement