Vrat Wali Roti

To make Vrat Wali Roti, start by mixing 2 cups of Rajgira flour with grated ginger, chopped green chillies, chopped green coriander, grated boiled potatoes, salt, and Degi mirch. Gradually add water to knead the mixture into a soft dough. Cover the dough and let it rest for 10 minutes. After resting, divide the dough into small portions and roll each into a roti. Cook each roti on a hot tawa, applying Desi ghee on one side, and cook until golden brown.

Yes, Vrat Wali Roti is an excellent choice for gluten-free diets as it is made primarily with Rajgira (Amaranth) flour, which is naturally gluten-free. This makes it a perfect option for those who are avoiding gluten during Navratri or for any other dietary reasons.

If you don't have Rajgira flour, you can substitute it with other gluten-free flours like buckwheat flour or quinoa flour. However, keep in mind that the taste and texture may vary slightly. Adjust the water content as needed since different flours absorb moisture differently.

To store leftover Vrat Wali Roti, let them cool completely and then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them by placing parchment paper between each roti to prevent sticking. Thaw and reheat on a tawa before serving.

Vrat Wali Roti pairs wonderfully with curd or yogurt, which adds a refreshing contrast to the flavors. You can also serve it with a side of green chutney or a simple vegetable curry to enhance the meal. For a festive touch, consider serving it with a sweet dish like kheer.