Here I have used Amaranth Flour and Semolina for the base along with vegetables. I have used chickpea leaves as it's available in the market in this season but we can use spinach leaves instead of chickpea leaves.
Amaranth Flour contains high source of Protein, Calcium and Fiber. It is ideal for gluten intolerent. It has high levels of the amino acid lysine which help your body to properly absorb calcium from the digestive tract. Here I have used Amaranth flour from Original Indian Table which I had received it as a prize in a contest.
Ingredients
1 cup Amaranth Flour
1 cup Fine Semolina
1 small Onion chopped
1 medium size Carrot chopped
1 medium size Capsicum chopped
1/2 cup Chickpea Leaves or Spinach chopped
2 Fresh Green / Red Chillies chopped
1 tsp Garlic chopped
1/2 tsp Ginger chopped
2 1/2 tbsp Walnut chopped
Salt to taste
1 tsp Sugar
1/2 tsp Turmeric powder
1 tsp Baking Powder
1 tsp Soda Bicarbonate
1/4 cup Melted Ghee
500 ml Butter Milk
Method
Mix together amaranth flour, semolina, salt, turmeric powder, sugar and baking powder. Mix it. Add the ghee. Now add the butter milk little at a time into the flour and whisk it. Whisk it properly so that no lumps remain and it forms into a thick batter. Add all the vegetables. Mix the batter well. Add the soda bicarbonate and mix it again. Here I have taken 3 mini loaf tin and greased it with ghee. Pour the batter into the pan until 3/4 of the pan is filled. Sprinkle the chopped walnut on top.
Bake it in a preheated oven at 180 degrees for 45 to 50 minutes. After 45 minutes, insert a tooth pick and check. If it comes out clean then it’s done. Remove it from the oven and let it cool a bit. Remove it from the tin, cool it further before slicing. Enjoy it with a cup of tea.
