Amaranth flour roti (with potatoes)
Amaranth Flour Roti with Potato is a gluten-free and vegan recipe that is also rich in fiber, protein, and other essential nutrients. Amaranth flour, made from the seeds of the amaranth plant, is a great alternative for people with gluten allergies. The potatoes in this recipe add a delicious flavor and texture to the roti while also providing a source of carbohydrates and fiber. This recipe is perfect for those on a gluten-free or vegan diet, or those looking for a healthy and flavorful alterna
Allergen Information: Contains Gluten Allergy, Dairy Allergy
Ingredients
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Instructions
Cooking Steps
In a mixing bowl, combine the mashed potatoes, amaranth flour, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Gradually add water as needed to form a dough that is soft and pliable.
Divide the dough into equal-sized balls and roll them out into round rotis.
Heat a non-stick tawa or griddle over medium heat. Place the roti on the tawa and cook for 1-2 minutes or until it starts to bubble.
Flip the roti and cook for another 1-2 minutes on the other side.
Brush the roti with oil on both sides and cook for another 1-2 minutes or until it is golden brown and cooked through.
Repeat with the remaining dough.
Serve hot with your favorite curry or chutney.