AK from the USA writes:
I live in the United States and I am the father of a 4.5 year old girl. She is allergic to wheat. We have looked for many alternatives and at present find that she can eat Quinoa, Buckwheat, Sorghum (jowar) and Amaranth (rajgira) and soy.
We tried to make jowar roti. It turned out good but hard. we have not tried yet to make rajgira roti or puri. What is the best fool proof way to make puris and soft rotis with either rajgira or sorghum. I look forward to your response.
village girl cooking chapati.
Dear AK, thanks for your letter. I have never made sorghum roti, nor amaranth roti.
The fact that they turned out hard for you may be due to their gluten-free nature, or it may be due to how you cooked them, or a bit of both.
When you say ‘hard’, I am not sure whether you mean excessively crisp or chewy. Roti and poori of course have different rules.
The oil content of poori will need attention. The more ghee/oil is used inside the dough, the more tender and flaky the poori. If you make a poori with not enough oil inside it may be soft, but it will be chewy not crisp.
Regarding roti cooked like a chapati, the wetter (more water in) the dough the softer they will be. You may have to experiment and try not to overcook them also since overcooking may toughen them. A little yogurt in the dough can help make them softer.
All this seems a bit vague because I have not specifically cooked much with amaranth, and never with sorghum, so I am just speaking generally.
Perhaps visit google search and key in ‘jowar roti’, and ‘rajgira roti’ and see what comes up. Sorry if I haven’t been much help.
ripe amaranth (rajgira)
Are there any readers out there who have made breads with Jowar or Rajgira?
Posted by Kurma on 16/9/07; 7:07:12 AM