Rajgira (Amaranth) rotis

Rajgira or amaranth is a locally grown seed, that has recently gained popularity as a “superfood” in the western world. And of course, since then, we Indians have rushed to embrace this food, despite it being (literally) in our backyards for centuries together J It is a high protein option to wheat and rice and a phenomenally cheaper option to imported seeds like quinoa. it is a power house of nutrition: calcium, iron, magnesium, phosphorus, potassium and it is the only grain which contains Vitamin C. It can be used whole and as a flour.

More nutritional information of rajgira compared with quinoa and other grains can be found here.

An aside: I detest making rotis, but I make these myself – they are so delicious when hot!

Acknowledgement: This recipe was given to me by my neighbour. Food is one of things we bond over (obviously!)

Prep time: 5 mins

Cook time: ~15 mins

Serves: 8 – 10 rotis

½ cup wheat flour (plus extra for dusting while rolling the rotis)

1 ½ cup rajgira flour

¼ tsp salt

1 tsp honey

1 tbsp oil

1 crushed garlic clove

½ tsp haldi / turmeric

½ tsp red chilli powder

1 tsp ghee for cooking

Depending on taste and for variation, you can add mustard oil, jeera powder, green chillis, chopped coriander, grated onion or anything at all that you wish!

  1. Mix all ingredients together and add enough water to knead into a soft dough.
  2. Keep aside, covered for 5 mins.
  3. Heat a tava on medium heat (it should not be smoking). Break the dough into 8 – 10 equal sized balls. Roll one ball well in the dry wheat flour. Roll out into a round chapatti, about 1.5 mm thick.
  4. Place the roti on the tava. When it starts to rise a little, flip over and brush a little ghee onto the cooked side. Using a flat turner, press the roti well to ensure even and thorough cooking. Flip again and brush a little ghee on the other side. Press and cook again, till both sides are thoroughly cooked through.
  5. Enjoy hot!
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