Amaranth Roti Recipe – Easy Gluten-Free Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Amaranth Roti Recipe – Easy Gluten-Free Indian Flatbread

Hey everyone! If you’re looking for a delicious and healthy twist on a classic Indian flatbread, you’ve come to the right place. I’m so excited to share my recipe for Amaranth Roti – it’s become a regular in my kitchen, and I think it’ll become a favorite in yours too! It’s wonderfully gluten-free, surprisingly easy to make, and packed with flavor.

Why You’ll Love This Recipe

This Amaranth Roti is a game-changer, especially if you’re avoiding gluten or just looking to incorporate more ancient grains into your diet. It’s soft, slightly nutty, and holds up beautifully to all your favorite curries and sides. Plus, it comes together pretty quickly – perfect for a weeknight meal! I first made this when trying to find a good gluten-free roti option for my cousin, and we were both hooked.

Ingredients

Here’s what you’ll need to make these amazing rotis:

• 1.5 cup Rajgira flour (Amaranth flour) – about 180g
• 0.5 cup Cooked Mashed Potato – about 115g
• 0.25 teaspoon Cumin powder – about 1.25g
• 0.25 teaspoon Chili powder – about 1.25g
• 0.5 teaspoon salt – about 2.5g
• 1 tablespoon coconut oil – about 15ml
• 0.5 cup Boiling water – about 120ml
• 0.25 cup Rice flour – about 30g
• 3 tablespoon Oil (for brushing) – about 45ml

Ingredient Notes

Let’s talk about these ingredients for a sec – a few little tips can make all the difference!

Rajgira Flour (Amaranth Flour) – Benefits and Uses

Rajgira flour is a nutritional powerhouse! It’s a complete protein, meaning it contains all nine essential amino acids. It’s also a good source of iron, magnesium, and fiber. You can usually find it at Indian grocery stores, health food stores, or online.

Mashed Potato – The Secret to Softness

Don’t skip the mashed potato! It adds moisture and helps create a wonderfully soft and pliable dough. I always use leftover mashed potatoes – it’s a great way to use them up. Make sure it’s nicely mashed, with no lumps.

Coconut Oil – Flavor and Tradition

Coconut oil adds a subtle sweetness and lovely aroma to the rotis. You can substitute with any neutral oil if you prefer, but I really recommend giving coconut oil a try. It just elevates the flavor!

Regional Variations in Spice Levels

Indian cuisine is all about adapting to your taste! Feel free to adjust the chili powder to your liking. Some families in Rajasthan love a really spicy roti, while others prefer a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the amaranth flour, salt, cumin powder, and chili powder.
2. Add the mashed potatoes and coconut oil to the flour mixture.
3. Gradually pour in the boiling water, mixing with your hands until a smooth dough forms. It might seem a little sticky at first, but keep kneading!
4. Divide the dough into 10 equal, lemon-sized balls.
5. Now, roll each ball in rice flour. This prevents sticking! Flatten them using a rolling pin or a tortilla press. Add a little extra rice flour if needed.
6. Alternatively – and this is my quick trick when I’m short on time – place a dough ball on a lightly oiled Ziploc bag and gently press it into a circle with your hand.
7. Heat a griddle or flat pan over medium-high heat. Cook each roti for about 1 minute per side, until you see lovely brown spots forming.
8. Finally, brush the cooked roti with a little oil. This keeps them soft and adds a nice sheen. Serve warm!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect Amaranth Roti:

Achieving the Perfect Roti Texture

The key to a soft roti is a well-kneaded dough and a hot griddle. Don’t be afraid to knead for a good 5-7 minutes – it really makes a difference.

Troubleshooting Sticky Dough

If your dough is too sticky, add a little more rice flour, one tablespoon at a time. If it’s too dry, add a teaspoon of boiling water at a time.

Using a Rolling Pin vs. Hand Pressing

Both methods work great! A rolling pin gives you a more uniform shape, while hand-pressing is quicker and more rustic. I often switch between the two depending on how much time I have.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Confirmation

This recipe is 100% gluten-free, thanks to the use of amaranth flour and the absence of wheat.

Spice Level Adjustment – Mild to Spicy

Adjust the chili powder to your preference. For a milder roti, use just a pinch. For a spicier kick, add up to ½ teaspoon. My friend, Priya, loves to add a dash of cayenne pepper too!

Festival Adaptations (e.g., Navratri)

During Navratri, many people avoid grains. Amaranth is a pseudo-grain, making these rotis a great option for fasting.

Serving Suggestions

These rotis are incredibly versatile. Here are a few of my favorite ways to serve them:

• With a hearty vegetable curry (like aloo gobi or chana masala)
• Alongside a cooling yogurt dip (raita)
• With your favorite pickle
• Simply with a dollop of ghee

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat them on a griddle or in a microwave.

FAQs

Got questions? I’ve got answers!

What is Rajgira flour and where can I find it?

Rajgira flour, also known as amaranth flour, is made from puffed amaranth seeds. You can find it at Indian grocery stores, health food stores, and online retailers.

Can I use sweet potatoes instead of regular potatoes?

You can! Sweet potatoes will add a slightly sweeter flavor and a beautiful orange hue.

Can I make the dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling.

How do I prevent the roti from becoming hard?

Brushing the cooked roti with oil is key! This helps to keep it soft and pliable.

What are some good curry pairings for Amaranth Roti?

Almost any Indian curry will pair beautifully with these rotis! Some of my favorites are dal makhani, palak paneer, and vegetable jalfrezi.