It is that time of the year again – Diwali 🙂
My timeline is full of beautiful, home-made sweets and savouries, lovely clay diyas, some colourful rangolis, friends who are going home ( or coming back home), pictures of families together.
It is also filled with warnings of how smog is hitting the country, cracker factory accidents, animals getting scared and also hurt.
And the only words that come to my mind are – “If it isn’t good, let it die. If it doesn’t die, make it good.” Ajahn Chah
On that note, Happy Diwali to all of you and your loved ones !
Here is one of the things I made for snacking during these holidays. And my little girl loved eating them !
Baked Methi Quinoa Amaranth Khakra ( Gluten-free , Vegan) –
This recipe was developed by me for the #CookHealthyMealsEveryDay initiative by What Parents Ask ! You can check out the Saturday menu and the entire week’s menu too on the website. Click here for the same.
Ingredients
Amaranth flour 1 cup
Powdered quinoa ½ cup
Kasoori methi 2 tbsp
Jeera, Red chilly 1 tsp
Salt as required
Warm water
Oil 2 tbsp
Method –
- Mix the flours and the spices.
- Add the oil and rub in well.
- Add water as needed to bring the dough together.
- Refrigerate it for 30 minutes.
- Roll into thin discs.
- Place on lightly greased baking tray
- And bake for 15 minutes until crisp, at 170 degrees C.
- Cool off and store.
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