I love water chestnuts. It’s an annual aquatic vegetable which is especially cooling for the summer, or so they say. At home, we consume water chestnut in all forms. Raw, sautéed, steamed and even milled.
I’ve been using water chestnut flour regularly to make chillas, pancakes and crackers for the children. It’s also gluten free and known to be low in sodium and rich in calcium and iron. I’d pick this flour which is so easily available over other refined flours any day.
What you will need:
- Oats flour
- Water chestnut flour
- Dried Oregano
- Onion powder (optional)
- Fresh grated garlic (optional)
- Olive oil
- Knead the dough with the flours and all the spices
- Make small roundels and flatten them out with your hand directly onto a greased foil placed on the baking tray
- Brush them with a little bit of olive oil over the top as well
- Bake for 10 mins at about 200 – 210
- Serve as is or top them up with your favorite dip
The kids loved these topped with yoghurt dip, fresh peppers finely chopped and peri-peri seasoning.