terrible_twos

412

Posts

EW EXPLORER

Latest post on 23 January 2011 - 00:45

Terrible twos, I've just bought some "rajgira flour" from Choitrams. Is this amaranth? And I don't suppose you cld share a roti recipe for it, could you??? BFC, yes rajgira is the Indian name for Amaranth. I'm glad you found it in Choithrams... I usually get mine from the organic cafe. The receipe is simple, but a bit of trial and error: you need to add some water to knead the amaranth flour - don't add too much or else it will become too soft and you won't be able to roll it (sorry, don't know the quantity of water to add!). Make small round balls from the dough. I usually take a piece of wax paper and liberally sprinkle rice flour onto it. Then dip the round ball into some more rice flour and roll into a small round (maybe a diameter of 4 inches - and as thin as regular rotis) - it's easier making this size than big ones. Dip a tissue into a bit of oil and wipe the pan on which you'll make the roti - you do this after the pan is heated. Now is the tricky bit - lifting the rolled dough from the wax paper is a bit tough - it tends to break. So with your left hand, lift the wax paper and turn the rolled side up onto your right hand and peel off the wax paper with your left hand and then immediately put it on the heated pan. Cook both sides like a regular roti. Once both sides are done, remove from pan and spread some olive oil (or any other oil) on it. If the roti turns out a bit hard, you may want to roll it a bit thicker. Phew... I hope this makes sense. Honestly, it took me over a week to figure out how to make this. There's a slightly different method on hot to cook the roti on this site: http://www.indiacurry.com/bread/makingglutenfreeflatbreads.htm Last week, for the 1st time, I tried stuffing some boiled potatoes in the roti (like the traditional India potato paratha) and it turned out pretty good. For this you boil the potatoes, mash them and add salt and coriander leaves (usually add chopped onions as well, but the water from it would probably cause issues with amaranth flour). Roll two small rounds of the dough (4" inches in diameter). Place the filling on one of them and cover it with the 2nd rolled dough. Don't put too much of the potato filling as it can get messy. Fold the sides and cook on the pan. Once cooked, add olive oil on top. edited by terrible_twos on 23/01/2011 <em>edited by terrible_twos on 23/01/2011</em>

RATE IT