Rajgira aloo roti

Rajgira atta is made from the seeds of a plant called amaranth. The name amaranth comes from the ancient Greek meaning "deathless". It was said that this plant promoted a very long life. There are many members of the amaranth family. Some are grown primarily for their seeds, which are treated as a grain, others are decorative, and some are considered weeds. All are edible.

This is the main upvas bhojan for most people. Pair it with chopped methi or spinach leaves to increase its nutrition value or to bring variation in the taste. Puris or pakoras can be made by frying it in oil.
Preparation time: 10 minutes

  • 1 cup rajgira atta
  • 1/2 cup finely cut methi leaves (optional)
  • 2 medium sized potatoes, boiled
  • 2-3 green chilies
  • 1 tsp finely grated ginger 
  • 1/2 tsp sendha namak (rock salt) to taste
  • Ghee or vegetable oil for frying

  • Combine all ingredients into dough with few drops of water. Knead well. Cover it and set aside for about half an hour.
  • Divide the dough into four pieces and shape them into round balls using dry flour. Roll out these balls into chapatti. Since Rajgira flour doesn't have gluten, it wil stick to the rollingpin , so use lot of rajgira flour for dusting. Heat a griddle (tava). Reduce the flame to medium. Put one roti on the tava and pour ghee in the form of trail along the outer edges of the roti. Flip when the underside is cooked. Apply the ghee on exposed surface. Again flip and cook on the other side. Remove when well done on both sides
  • Serve hot with curd or subzi.