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Rajgira Aloo Roti (Amaranth and Potato Flatbread)
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Rajgira Aloo Roti (Amaranth and Potato Flatbread)

Rajgira (amaranth)FestivalNorth and West IndiaBreakfastFlour (atta)Vegetarian

Prep 10 min · Cook 10 min · Serves 3

Make

Ingredients

  • rajgira (amaranth) flour — 2 cups
  • potatoes — 2 (medium, boiled and mashed)
  • cumin seeds — 1 tbsp
  • salt (to taste)
  • water (a little at a time)
  • oil — 2 tbsp (for shallow cooking)

Method

  1. Mix the rajgira flour, mashed potato, cumin seeds and salt in a large bowl.
  2. Add water a little at a time and knead into a firm dough.
  3. Cover and let the dough rest for half an hour.
  4. Divide into small balls and shape each into a roti with your hands.
  5. Cook on a hot tawa or non-stick pan with a little oil until golden brown on both sides. Serve hot.

Tips

  • General practice: rajgira dough has no gluten and cracks easily; patting it out between two greased sheets of plastic or on a greased banana leaf helps.
  • General practice: rajgira roti is often eaten on fast days, usually with rock salt (sendha namak); check your own family practice.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe from FSSAI, Shree Anna (Millets) Recipes, PDF p. 101 (printed p. 87), written in our own words.