Rajgira roti
Preparation Time
20 minutes
Cooking Time
20 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Salt (pink rock salt)
About This Recipe
Rajgira roti is a farali roti, the flatbread made from amaranth flour on Hindu fast days, when rajgira takes the place of wheat and rice. Amaranth flour has no gluten, so the dough is not pulled and stretched like a wheat chapati; pressed and rolled gently between two sheets, it still lands on the plate soft and pliable.
The binding trick is the water. Hot water stirred into rajgira atta makes a dough that kneads smooth and holds at the edges, while cold water gives one that crumbles and cracks when you roll it. The ten-minute rest matters as much, letting the flour take up all the water, and the teaspoon of ghee worked in afterwards keeps the rotis soft as they cool.
Each roti is rolled from 30 g of flour and cooked about two minutes a side on a medium tawa. Rolled thicker and deep-fried, the same dough makes rajgira puri; for the sweet end of the grain, the rajgira laddu recipe uses the same atta. No wheat, barley or rye goes into the dough.
Ingredient List
Serving Size:
1x
2x
3x
For the dough
- Rajgira (amaranth) atta — 1 cup
- Hot water — 1 cup
- Salt (pink rock salt) — 1/2 tsp
- Ghee (for the dough) — 1 tsp
For finishing
- Ghee (to finish the rotis) — 2 tsp
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Serving Suggestions
Serve hot off the tawa with farali aloo sabji, a bowl of curd, or a spoon of ghee and jaggery powder for a sweet version. Wrap leftover rotis and keep them in the fridge for up to two days; reheat on a dry tawa. The amaranth recipes roundup has rajgira puri and sheera for the rest of the thali.
Tips for Cooking Rajgira roti
Knead with hot, just-boiled water and keep the dough covered; rajgira atta has no gluten and dries out fast. Use butter paper or greased plastic, and skip the flour-dusted board, which makes the roti stick and tear. Cook on medium heat; a high flame scorches the outside before the middle cooks. The first roti is the test.
Chef’s Note
One roti comes to about 141 kcal, with 4 g protein, 18.4 g carbs, 5.4 g fat and 2.2 g fibre; the atta supplies most of it, and the ghee across the whole batch is only 15 g. Eat the rotis hot, because a gluten-free dough firms up as it cools.
Per serving (approx.): 141 kcal, protein 4 g, carbs 18 g, fat 5.4 g, fibre 2.2 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Apr 09, 2026
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