Chestnut flour rotis

We have experimented a bit with different non-wheat based flour combinations to make rotis.   We have come to the realization that this is going to be an ever evolving process and we need to keep at it to get a combination that not only tastes great but is easy to make (we have had a few disasters along the way with the dough sticking and not being very easy to roll out).  Our latest attempt was with  chestnut flour as a core ingredient, as we have successfully used it to bake bread, cakes and cookies.   The dough was relatively easy to work with and the rotis tasted good. Texture wise we think we are 90% there – just need to figure out how to get them softer to be on par with traditional rotis.

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What do I need to make it?

  • 1 cup chestnut flour (singoda)
  • 1/2 cup rajagro flour (amaranth flour)
  • 1/2 cup samo seed flour (type of millet)
  • 1 tbsp vegetable oil
  • Salt to taste

How many will I make?

8-10 depending on size

How do I make it?

Place all the dry ingredients in a large bowl.   Make a well and add the oil to it – rub the oil into the flour mixture.   Then add enough water to make a pliable dough ball – about a cup of water,  little at a time.  Make lime sized balls of the dough and roll into discs using  a little chestnut flour to stop it from sticking –  cook on both sides till lightly browned, brush with some ghee and serve hot.

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Gluten free chestnut flour pancakes

We are loving the discovery of chestnut flour (singoda) which we probably never would have used had we not started experimenting with gluten free flour options.  We are still trying to perfect the sweet potato/chestnut flour “churros” but tried using the flour today to make some delicious pancakes – they are not as fluffy as traditional pancakes but taste divine.   So for all those who want a gluten free breakfast option this recipe is for you.  Enjoy!

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What do I need to make it?

  • 1 cup chestnut flour
  • 1/2 tsp baking powder
  • 1 1/2 tsp fruit sugar (sweeter than normal sugar)
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla essence (we used 1/4 tsp vanilla paste)
  • Butter to grease the pan
  • Pinch of salt

How much will I make?

6-8 medium sized pancakes

How do I make it?

Beat the egg and milk in a bowl and then add the chestnut flour and baking powder.  Use a whisk to beat further to ensure no lumps.   Add the remaining ingredients, whisk further and batter should coat your ladle.   Heat frying pan on medium heat and add a knob of butte,r some batter and cook on both sides,   Serve hot with topping of your choice – we had three different toppings today – icing sugar, Greek honey and Agave nectar (amazing alternative to sugar – natural and tasty).