You read that right! Also called “Seel” and “Ramdana” in some regions. It is widely used to make chapati and is therefore also called chapati flour. Atta flour has a protein content of 12% and, therefore, can form gluten during kneading, provide the chapati’s strength to puff up during heating, and the elasticity required to roll out to a thin sheet. You could always replace half of amaranth with brown rice flour. But the taste that lingers in your mouth is of soy flour not amaranth. Chapatis ( Indian Bread ) made out of amaranth flour or rajgira flour {Indian name},rice flour and mashed potato are gluten free, nutritious and are tasty too.To spice it up,green chilly,coriander leaves,cumin and ginger garlic paste can be added.The dough can either be made into crisp puris which are fried and more calorific or rolled into chapatis.This recipe serves about six chapatis or ten puris. I carried out some tests to determine the difference … Let me repeat it – Flour your surface with preferred gluten-free flour. However, you can also use half wheat flour and half of the regular flour. Amaranth is in the limelight owing to its high nutritional profile compared to other seeds and grains. But its not just this. Millet is a group of plants. https://www.yummytummyaarthi.com/maida-chapati-recipe-flour-roti-recipe Thanks so much for taking a moment to comment! Amaranth has the highest protein content of 28% per cup compared to oats at 26% and rice at 13%. Form the dough into small balls (a bit larger than golf-ball sized), dust both sides with flour, and then use a rolling pin to roll them out into round circles about 6 inches in diameter. Amaranth is know as Rajgira “राजगीरा” in Hindi. Turn using a spatula and flour them as needed. The big surprise is that the protein in Amaranth is a complete protein. Be careful not to apply too much pressure to the rotis while rolling them out. Yes, amaranth flour does have an earthy taste. Yes! If you want more stability in your dough use 1/4 tsp xanthum gum for 1 cup of Gluten free chapati flour.

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