11 October, 2018
RAJGIRI ATTA/AMARANTH FLOUR ROTI
As we know amaranth is highly nutritious. It is rich in fiber and has numerous health benefits. It has more protein compared to other grains. Amaranth is gluten free and is full of antioxidants and minerals. In southern parts of India we use amaranth leaves widely. I have also posted the recipes of soppina huli tovve , bassaru-Palya , huli soppu etc on my blog. We get amaranth flour very easily here in Gurgaon. I have also added sago/sabudana flour & 1 big potato in this roti recipe to get that stickiness. If we skip the potato then the recipe is very much suitable for diabetics.
Ingredients : Below shown quantity of ingredients make 6 roti of the shown size
- Amaranth flour/rajgiri atta – 2 cups
- Sago/sabudana flour – 1/2 cup
- Potato – 1 big
- Salt to taste
- Water to knead the dough (very less water is required)
PROCEDURE :
- Wash, peel and cook potato till soft, allow it to cool and mash well
- Put sago/sabudana in mixie jar and grind to a fine powder
- Now add in amaranth flour,sago flour and salt to the mashed potato and knead into a soft dough by sprinkling little water at a time (in fact it takes very less water)
- Pinch equal portions and roll into a little thick circle by applying little oil
- Roast both sides on heated tawa and serve with any chutney/subji/raita/Kadhi etc
- I have served it with moongphali-badam kadhi
