Rajgira (Amaranth) is a highly nutritious, gluten-free ancient "super grain" (or pseudocereal) often consumed during fasting (vrat) in India, known for its high protein (13–15 g/100g), fiber, and calcium content. It is widely used to make healthy porridges, ladoos, chikki, and flour (atta) for rotis/parathas, aiding in heart health and digestion.
Nutrition: Rich in amino acids, calcium, iron, magnesium, and antioxidants. It is easier to digest compared to wheat, aiding in muscle building.
Dietary Usage: Excellent source of plant-based protein for vegetarians, often used for its high fiber to manage weight.
Rajgira flour can be used in many dishes such as puri, tikki, appe, uttapam, etc.
I have used it to make namakpare and papdi, which can be served during fasting (vrat).
Preparation time:-20 minutes
Cooking Time:- 10 minutes
Author -Hem lata srivastava
Ingredients:-
Amranth/Rajgira Flour 4 cup
Araraoot 2 tbsp
Vanaspati 4 tbsp
Salt to taste
Ajwain 1 tsp
Oil for frying .
For papdi chat:-
- Boiled singhada 2 cup
- Boiled potatoes 1 cup
- Dahi
- Coriander leaves
- salt
- Cumin powder
- Lemon juice
- Chopped beetroot
For Garnish :-
- Beetroot julians
- Coriander leaves
Method:-
- Sieve the flour and mix in vanaspati, salt, and ajwain. Rub it with your palms until the mixture resembles breadcrumbs.
- Now add chilled water and knead into a stiff dough.
- Cover with a muslin cloth and let it rest for 5 minutes.
- Reserve half of the dough for papdi.
- Divide the remaining dough into equal portions.
- Roll it out and cut into diamond shapes.
- Heat oil and fry them on low to medium heat until golden and crisp.
- Let them cool, then store in an airtight container.
Preparation for papdi:-
- Sieve the flour, then mix in vanaspati, salt, and ajwain. Knead into a smooth dough and keep it aside.
- Now roll the reserved dough and cut it into round shapes with the help of a cookie cutter. Prick them with a fork.
- Heat oil and fry the papdis on medium heat until they turn golden and crisp.
- Finally, chop the singhada and add salt, curd, lemon juice, beetroot, and black pepper powder. Mix well.
- Now arrange the papdis, put the prepared mixture on top, and serve.
Notes:-
- If you want, you can also make papdi and namakpare using water chestnut (singhada) flour or buckwheat (kuttu) flour.
- If you are not fasting, you can also use boiled chickpeas as a topping for papdi chaat.
