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!
- Mix all ingredients together and add enough water to knead into a soft dough.
- Keep aside, covered for 5 mins.
- 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.
- 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.
- Enjoy hot!