Sprouted Rajgira Atta (Sprouted Amaranth Flour)

Soaked, sprouted for a full day, sun-dried, then stone-ground — Rajgira gets more care here than most amaranth flour ever sees. That sprouting step is the point of difference and it does real work: germination begins breaking down the phytates and complex starches that make unsprouted grain harder to digest, which is why sprouted flours tend to sit more easily. What you get is a naturally gluten-free flour with genuine protein and fibre behind it, and amaranth is one of the few plant foods carrying a reasonably complete amino acid profile, including lysine, which most cereals lack. Because there is no gluten, the dough has no elasticity — Rajgira roti is patted out rather than rolled and works best with hot water. Traditionally a vrat and fasting grain, which is why it turns up around Navratri, but there is no reason to restrict it to that. Nuttier and slightly earthy against plain wheat.