Prep Time: 03 Hours 10 minutes

Cook Time: 15 minutes

Servings: 2 Servings

Amaranthus or Rajgira as known in India was a key part of the diets of the pre-Columbian Aztecs, and it was used not just for food but also as part of their religious ceremonies. Sadly, when Cortez and the Spanish conquistadors arrived in the 16th century, amaranth crops were burned and its use forbidden. Fortunately, the plant was never quite eliminated.

Amaranth flour or rajgire ka atta is usually eaten during the Hindu fast or vrat or upvaas. This is not restricted to make only for vrat. You can make this on a regular basis as well. Rajgira is healthy and nutritious. The best part is its a gluten-free pseudo-grain and ideal for grain-free lifestyles. Being gluten-free, it needs a binder such as flax to be used for making a roti. It is easy to roll when mixed with flax powder or starches like boiled potatoes.

Ingredients

1. 2 cups Amaranthus flour
2. 1/2 cup flax seeds powder
3. Water to mix
4. 1 tsp unrefined salt

Method

• Grind flax seeds in advance to a powder and keep aside
• Take 2 c of amaranthus flour and 1/2c flax powder in a flat container
• Add salt to the mix
• Add enough water to make a dough and knead the dough for 5 mins and roll it to a ball and keep aside for 3 hrs

• After 3 hrs, knead it for 2 mins and it's now ready to roll
• Make a lemon size ball and dip it in the amaranthus flour and roll as thin as possible.

• Roast this on an iron or clay tawa till brown spots are seen on either sides

• Roti is ready to be served.

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