Gluten Free Biscuit Khakra

Ingredients

• 1 cup amaranth (rajgira) flour
• ½ cup barnyard millet (samo) flour
• Salt to taste
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• ½ teaspoon red chilli powder
• ¼ teaspoon cumin powder
• ¼ teaspoon coriander powder
• ½ tablespoon ginger-green chilli paste
• 1½ teaspoons sugar
• ¼ teaspoon dried mango powder (amchur)
• 2½ tablespoons ghee

Method

1. Heat ghee in a small pan.
2. Take amaranth flour in a large bowl, add barnyard millet flour, salt, dried fenugreek leaves, red chilli powder, cumin powder, coriander powder, ginger-green chilli paste, sugar and dried mango powder.  Add hot ghee to the flour mixture and mix well.
3. Add 1 cup water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 5 minutes.
4. Take a large portion of the dough and roll into a large thick disc. Cut out roundels with a cookie cutter.
5. Heat a non-stick tawa. Place a few discs on it and cook on medium heat for 2 minutes, flip and cook the other side for 2 minutes as well. Press the discs with a wooden spoon so that the discs do not puff up. Flip again and continue to press lightly. Repeat the process till the discs turn golden and crisp on both sides.
6. Place them on a cooling wire rack for a few minutes or till they cool down to room temperature.
7. Arrange them on a serving platter and serve or store in an airtight container.