Wash and pat dry the Amaranth greens with a kitchen towel and chop them finely.
Peel and finely chop the onion and green chilly
Combine both the flours, chopped Amaranth greens, onion, yogurt, kasuri methi (dry fenugreek leaves), chilly powder, turmeric powder, cumin powder, chopped green chilies, dry mango powder (amchoor), salt in a large bowl.
The water released from Amaranth leaves should be enough to bind the dough. Use very little water if required to bind the dough.
Keep the dough slightly hard as the water released from amaranth will make it soft after sometime.
Take a little dry wheat flour in a plate for dusting the rotis while rolling.
Pinch a small ball of dough, dust it in the plate of wheat flour and make a round balls again.
Roll the ball of dough into thin circle.
Heat a griddle and place the roti over it. Check for a few bubbles on the top and flip to the other side.
Drizzle ½ tsp. of oil around the roti and cook for a minute. Flip again and drizzle a few drops of oil and cook the other side too.
Repeat the same process to make all the Amaranth flat breads or rotis.
Serve these healthy Amaranth rotis with onion-tomato relish for breakfast or any meal for the day.