My gluten-free amaranth chapatis fell apart easily when I tried to roll out the dough and ended up in small higgeldy piggeldy shapes – nothing like the traditional round roti you would expect.
But they were deliciously crispy with a nutty taste. Even more so with a light spread of ghee or coconut oil as soon as they came off the tawa (clay pan).
Yet it seems that amaranth has not received much attention in the food world, particularly compared to quinoa. I think that needs to change. Read more