Easy, Breezy Gluten free Amaranth Lentil Tortilla / paratha

My wonderful mother wasn’t just a great cook but practiced  the popular three R’s ( reduce ,reuse and recycle ) in the days  when it was not in vogue. As a rule the leftovers never came on the table in their original form but got an elaborate makeover and appeared for consumption  in a more delicious and lip smacking  AVATAR!!!!

So when I had leftovers from the red lentils cooked with Dill ( recipe in an earlier post ), I used it to make these delicious gluten free Tortilla / parathas . You can use the same recipe and make the Tortillas with wheat flour .

Amaranth flour is a gluten free, protein rich flour used by the Incas. The seeds of the Amaranth plant are ground to yield a buff coloured flour high in amino acids lysine and Methionine (therefore not technically a grain ).  It is a very dense flour,easy to knead and roll unlike other non gluten flours.The key characteristic that is note worthy is that it feels very heavy, you can not eat too much of it .

In India during religious fasts only gluten free grains were allowed. I wonder about that, is it because they are digested better and and stress our bodies less or is it something else? Will appreciate any insights or comments regarding the same.

Enjoy this latest high protein delicious creation from my kitchen to yours!!!!

Ingredients

1 cup Amaranth flour

1/3 cup thick cooked red lentils

couple of tbsp. of oil or ghee

2 tbsp. finely chopped cilantro

salt to taste

some dry flour to roll the tortilla

rolling pin and board

Method

1. Knead the dough as you would any other chapati dough making sure the dough is not too soft and wet but more on the dry side. You may use little water if the dough is dry ,it depends on how liquidy your cooked lentils are (wet dough is very difficult to roll)

2. Use a little ghee to grease the dough so you have a smooth glistening ball.

3. Let the dough sit for 10 – 15 minutes .

4. Now make 4- 6 same sized round  balls of dough and heat a cast iron skillet or griddle.

5. Roll each ball of dough and roll in dry flour ,keep rolling till you have a circle of 4- 6 inches.

6. Now cook the rolled tortilla on the heated skillet  or griddle on medium heat turning frequently and you see the tortilla losing the raw look .

7. You may apply some ghee on both sides and now it will have a beautiful golden brown colour and very appetizing aroma.Take it off the griddle before its gets too roasted and dry.

8. Amaranth flour tortillas inspite of liberal use of ghee tend to dry up quickly so store in a covered dish wrapped in a clean dish cloth so it stays soft.

9.Enjoy them plain or with natural yoghurt. They are delicious when eaten hot.

P.S Your comments and your experience making any of these gluten free receipes will be appreciated.

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