Amaranth Roti (Gluten-free Tortilla)

Is there a silver lining to recently discovered food allergies? I guess so. My experiments led me to make gluten free rotis from Rajagro (Amaranth) flour.

This turned out super yummy, and easy to make. Pairs well with the samo (sawa millet) gluten free meal that I posted, earlier this year.

This is also high ROI, meaning you only need to make a few rotis, since they’re higher in fat.

Binding: I used a cooked potato but you’re welcome to use other binding options. I boiled potato using PIP in the sawa millet cooking.

Rolling: I tried both, a vinyl cutting board as well as a sheet of plastic on a wooden cutting/rolling board. The latter worked better. without these the dough stick to the surface and doesn’t roll well.

2020 has brought new perspectives, this love for GF roti is just one of them! #theflavorstation #crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #instantpot #airfryer #easycooking #highprotein #vegetarian #vegetarianrecipes

#glutenfree

Ingredients

• 2 cups amaranth flour

• 3 Tbsp of the same flour for dusting

• 1 medium potato peeled, boiled

• 2 crushed green chillies

• 1 Tbsp ghee (or vegan option)

• 2 Tbsp Cooking oil

• Salt to taste

option A: vinyl cutting board

Option B: plastic on traditional cutting board

Recipe

1. In a wide bowl, mix together all ingredients except the oil

2. Knead the dough.

3. Add the oil to smoothen

4. Make dough balls

5. Roll out using the dusting flour

6. On a heated pan, cook on each side

7. Serve warm, top with ghee (optional)