Amaranth Wheat Flour Roti (50% Amaranth Flour + 50% Wheat Atta)
This recipe for Amaranth Flour Roti made with 50% amaranth flour and 50% regular wheat flour is a healthier alternative to traditional rotis made with only wheat flour. Amaranth flour is high in protein, fiber, and other essential nutrients, while wheat flour provides a soft texture and is easier to work with. This recipe is vegetarian and suitable for those without gluten intolerance.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
87 kcal
Protein
3 g
Carbs
16 g
Fat
1 g
Fiber
3 g
Ingredients
Amaranth Flour
50 gms (50g)
Wheat flour, atta
50 gms (50g)
Plain Water
1 small glass (70g)
Instructions
Cooking Steps
In a bowl, mix together the amaranth flour, wheat flour.
Add warm water gradually and knead the mixture into a soft dough. Add more water if required.
Cover the dough with a wet cloth and let it rest for 10-15 minutes.
Divide the dough into equal-sized balls.
Take one ball and dust it with amaranth flour. Roll it out into a thin circle using a rolling pin.
Heat a tawa or griddle over medium heat. Place the rolled-out roti on the tawa.
Cook the roti for 30-40 seconds on one side, then flip it over and cook for another 30-40 seconds on the other side.
Remove the roti from the tawa and repeat the process with the remaining dough balls.
Serve hot .
NotesNutritional values are approximate and may vary depending on the specific ingredients used.