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Rajgira-Kuttu Roti for Vrat

rajgira-kuttu/singhara roti
I am in love with singhara/kuttu roti since childhood, especially mom-made singhara parantha is something I miss here in Delhi. But now I have the courage to roll it out myself. Thankfully, I am introduced to another healthy grain - amaranth or rajgira. Never before did I knew that sil (rajgira) ladoo that I relish so much are made of a flour that is loaded with health benefits. I will do another page on amaranth benefits.

I had bought one amaranth seeds packet a few months back to make my favorite ladoos. But I haven't yet tried to do so. I was wondering what else I could do with these rajgira seeds. Got the idea to grind these seeds into powder and then make rotis with it. Voila! My experiment worked again.

Thanks to rajgira flour, I did not find the dough sticky and it was easy to roll out chapatis.

Let's get to the recipe for vrat roti or amaranth-singhara/kuttu roti:

Ingredients
vrat aloo

1/2 cup- amaranth flour
1/2 cup- kuttu or singhara atta
2-3 potatoes
salt as per taste
cumin seeds
water - as required
Oil - for roasting the rotis







Procedure


  1. Mix everything well, except water.
  2. We will need little water for the dough.
  3. Make a soft dough. 
  4. Make lemon-size balls of dough and roll out chapatis with hand.
  5. Do not try to make thin rotis. These will be little thick.
  6. Put on tawa. Roast one side with little ghee.
  7. Then roast next side.
  8. Enjoy with aloo and rajgira kadhi. I made dhaniya-pudina chutney as well, with no onion, garlic. 


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