Rajgira Roti - A Flat Bread with Amaranth Seeds Flour

RAJGIRA ROTI

I am happy to announce that Chitra Amma's Kitchen has crossed another milestone in its journey as a Food blog. Amidst various other preoccupations at the home front, the blogger in me has had a very creative and productive phase in the last few months.

Aval Kitchen - a Tamil monthly magazine - has featured four Karnataka Recipes by Chitra Amma in their June issue. Here is the link. 

https://www.vikatan.com/avalkitchen/2018-jun-01/recipes/141404-tasty-karnataka-recipes.html

The food pictures and the cooking videos shot by Pranav Calapatti published in the digital version of Aval Kitchen were highly appreciated.

Secondly Chitra Amma's Kitchen has won the 'Top Ten Versatile Food Blogs Award' for the year 2018 instituted by Bonusapp.in. The special effort gone into creating the award certificate and the poster is highly laudable.

Last but not the least I am overwhelmed by the mails and messages of appreciation that have been pouring in since then! Thank you for the continued support and encouragement you have been giving to Chitra Amma's Kitchen. It is the interaction with my well wishers that inspires me to continue blogging.

Posting here the recipe of Rajgira Roti on an admirer's request.

INGREDIENTS

Rajgira flour / Amaranth seed flour - 2 cups

Spinach ( Chopped) - a handful

Salt - 1/4 tsp

Sambar powder - 1/4 tsp

Sesame oil - 2 tbsps ( For the dough)

Sesame oil for roasting.

METHOD

1. Mix salt and Sambar powder into the Rajgira flour.

2. Add the chopped spinach and mix well.

3. Add one spoon of oil and add hot water little by little as you start kneading. Hot water makes it easy to bind the non glutenous flour together.

4. Keep kneading till the dough becomes soft and pliable.

5. Add the remaining oil and gather the dough into a soft and smooth ball.

6. Take a lemon size ball of dough and place it in between two greased butter papers.

7. Roll out using a rolling pin into a moderately thick roti. Do not bother about the uneven edges.

8. Remove the butter paper on top of the roti.

9. Gently lift the roti along with the butter paper underneath and invert it on a greased and heated tava.

10. Carefully peel off the butter paper which is now on top.

11. Cook on both sides dribbling little oil, flipping now and then till the roti becomes golden brown on both sides.

Enjoy the hot and nutritious Rajgira Roti with any side dish of your choice.