I was really excited to try a Nepalese recipe because I am hoping to travel to Nepal in a few weeks. This will be part of a non profit acupuncture adventure that will be providing Chinese medical care to over 100 patients daily in rural Nepal. We are excited that we just got granted 501(c)(3) status in only 10 days! Normally it can take up to 6 months to go through. We still need to raise a few thousand for this trip to work in December so if you know anyone that would like to donate to a great cause that will help hundreds of people please check out this site to donate! https://www.gofundme.com/n7bs9r7f
I made this bread using oat flour but I’m sure you could use just about any good gluten free flour you like. I have really been into oat flour the fall/winter because of its energetic properties. It is great for supporting the yin (fluid) in the body which can be low in the cold winter months and as we age. It is also soothing and calming to the body which can help decrease inflammation (in moderate amounts of course). I did not deep fry these like the original recipe calls for but just pan fried these, I modified/increased the spice amounts also to give them more flavor.These had a great moist and chewy texture and my kids were crazy about these!
1 2/3 cup gluten free oat flour (I grind my own in the coffee grinder)
1 tsp baking powder
1/2 tsp grated fresh ginger
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp finely chopped garlic
1 cup water
salt and pepper to taste
oil for pan frying (I use olive oil)
- Mix ingredients 1 day ahead and refrigerate for 24 hours
- Add a small ball to an oiled frying pan on medium heat and cook on both sides until done (about 3-5 minutes on each side)
- Serve with a little chutney and tea!