Gluten & Oil-Free Amaranthus & Flax Rotis For A Nutritious Meal

Smitha Hemadri

Natural Healing - Leader & Influencer

06:30 PM | 10-08-2020
Prep Time
3 hours 10 minutes
Cook Time
15 minutes
2 servings

Amaranthus or Rajgira as known in India was a key part of the diets of the pre-Columbian Aztecs, and it was used not just for food but also as part of their religious ceremonies. Sadly, when Cortez and the Spanish conquistadors arrived in the 16th century, amaranth crops were burned and its use forbidden. Fortunately, the plant was never quite eliminated.

Amaranth flour or rajgire ka atta is usually eaten during the Hindu fast or vrat or upvaasThis is not restricted to make only for vrat. You can make this on a regular basis as well. Rajgira is healthy and nutritious. The best part is its a gluten-free pseudo-grain and ideal for grain-free lifestyles. Being gluten-free, it needs a binder such as flax to be used for making a roti. It is easy to roll when mixed with flax powder or starches like boiled potatoes.


2 cups Amaranthus flour

1/2 cup flax seeds powder

Water to mix

1 tsp unrefined salt


  • Grind flax seeds in advance to a powder and keep aside
  • Take 2 c of amaranthus flour and 1/2c flax powder in a flat container
  • Add salt to the mix
  • Add enough water to make a dough and knead the dough for 5 mins and roll it to a ball and keep aside for 3 hrs

  • After 3 hrs, knead it for 2 mins and it's now ready to roll
  • Make a lemon size ball and dip it in the amaranthus flour and roll as thin as possible.

  • Roast this on an iron or clay tawa till brown spots are seen on either sides

  • Roti is ready to be served.

Help Vote (18)
Comments (6)

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Manseta Hitendra

02:59 PM | 13-10-2020

What is gluten free how it affect health point of view

Kiran Rawat Mane

09:01 PM | 24-08-2020

Thank you so much for the detailed information. Really appreciate!! :)

Jyoti Pal

07:13 PM | 24-08-2020

Thanks for sharing

ricky parham

01:05 AM | 24-08-2020

Write Something here...looks yummy, my wife is a chef, I’m going to ask her to make some this week!

Kiran Rawat Mane

11:16 AM | 21-08-2020

Thanks for as sharing such a nutritional receipe.

However, I have some quieres

1) Is Rajgira flour same as nachani or is it bagar , as called in marathi

2) why should the dough to be kept aside for so long?

Kindly reply.

Thanks and look forward for more nutritional receipes

Smitha Hemadri

04:30 PM | 24-08-2020

Hello Kiran

1) Bagar - It is also known as Moraiyo/ Moraiya in Hindi and Barnyard Millet in English. It is called Bhagar particularly in Maharashtra. This is not amaranthus or Rajgira
Nachni - is Ragi or finger millet is also not Rajgira or amaranthus
Amaranthus is a pseudo Millet which is collected from greens that we use for dal or curry. It’s called Chaulayee in Hindi.
Greens -

Seeds that grow on a matured plant -
This resembles poppy seeds and is almost the same size. It’s not a grain and hence it’s also used during Navaratri vrat.
2) we are adding flax and chia here and the flour also needs soaking time to bind well. In wheat or other grains and millets like Ragi or Jowar it needs some warm water or hot water to bind itself. But for amaranthus or Rajgira, it tends to become soft only when it rests. If you use it immediately after mixing then the roti will be dry and hard. If you mix with hot water, then the dough becomes very sticky and unmanageable. So this is the best way to use this flour as a replacement for wheat and also use this as a substitute for any grain like wheat rice Jowar Bajra etc

Thanks be blessed

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