But have you discovered the magic of rajgira yet? This ancient gluten-free grain is about to become your new kitchen superstar! Whether you’re navigating dietary restrictions or simply craving wholesome, delicious meals, these rajgira recipes will transform your cooking. Get ready to explore everything from comforting breakfasts to satisfying dinners—all packed with nutrition and flavor. Let’s dive into these creative dishes that prove healthy eating never has to be boring!
Rajgira Sheera (Amaranth Halwa)
Vibrant and velvety, this traditional Rajgira Sheera transforms humble amaranth flour into a luxurious dessert that glows with golden warmth and delicate spice. Often enjoyed during fasting periods, this gluten-free halwa offers a sophisticated alternative to conventional sweets with its nutty depth and silken texture. Each spoonful reveals the perfect harmony of earthy grains, rich ghee, and fragrant cardamom.
Ingredients
– 1 cup of fine amaranth flour
– A generous ½ cup of ghee
– About ¾ cup of granulated sugar
– 2 cups of whole milk
– A small handful of slivered almonds
– A couple of cardamom pods, crushed
– A splash of water
Instructions
1. Heat a heavy-bottomed pan over medium heat and add the ghee, letting it melt completely until it coats the bottom evenly.
2. Add the amaranth flour to the pan and begin roasting it, stirring continuously with a wooden spoon to prevent burning.
3. Cook the flour for 8–10 minutes until it darkens to a rich golden-brown color and releases a nutty aroma—this deep roasting is key for flavor development.
4. Meanwhile, in a separate saucepan, warm the milk over medium heat until small bubbles form around the edges, about 5 minutes; avoid boiling to keep it creamy.
5. Carefully pour the warmed milk into the roasted flour mixture, stirring vigorously to combine and prevent lumps from forming.
6. Add the sugar and crushed cardamom pods, mixing until the sugar dissolves fully into the mixture.
7. Reduce the heat to low and continue cooking, stirring frequently, for 12–15 minutes until the halwa thickens and pulls away from the sides of the pan.
8. If the mixture seems too thick, add a splash of water and stir to achieve a smooth, pudding-like consistency.
9. Turn off the heat and fold in the slivered almonds, reserving a few for garnish if desired.
10. Let the sheera rest for 5 minutes off the heat to allow the flavors to meld and the texture to set slightly.
Aromatic and comforting, this halwa delights with its creamy, fudgy texture and warm spice notes. Serve it warm in small bowls, topped with the remaining almonds, or chill it briefly for a firmer, sliceable treat that pairs beautifully with a cup of masala chai.
Rajgira Paratha with Yogurt Dip
Beneath its humble appearance lies a gluten-free treasure that transforms simple ingredients into nourishing comfort. Rajgira paratha, made from nutrient-rich amaranth flour, offers earthy depth and satisfying texture, while the cooling yogurt dip provides a refreshing counterpoint. This ancient grain preparation delivers both wholesome satisfaction and elegant simplicity in every bite.
Ingredients
– 2 cups of rajgira (amaranth) flour
– A good pinch of salt
– About 3/4 cup of warm water
– 2 tablespoons of ghee for cooking
– 1 cup of plain whole milk yogurt
– A small handful of fresh cilantro, chopped
– A squeeze of fresh lemon juice
– A tiny pinch of cumin powder
Instructions
1. Combine 2 cups of rajgira flour and a good pinch of salt in a medium mixing bowl.
2. Gradually add about 3/4 cup of warm water while mixing with your other hand until a soft dough forms. Tip: The water should be warm to the touch but not hot, as this helps the flour hydrate properly.
3. Knead the dough on a lightly floured surface for 3-4 minutes until smooth and pliable.
4. Divide the dough into 6 equal portions and roll each into smooth balls.
5. Place one dough ball between two sheets of parchment paper and roll into a 6-inch circle about 1/8-inch thick. Tip: Using parchment paper prevents sticking since rajgira flour lacks gluten.
6. Heat a cast-iron skillet over medium heat until a drop of water sizzles immediately.
7. Carefully transfer one paratha to the hot skillet and cook for 90 seconds until small bubbles appear on the surface.
8. Flip the paratha and cook for another 60 seconds.
9. Spread 1 teaspoon of ghee on the cooked side and flip again.
10. Cook for 45 seconds, pressing gently with a spatula, until golden brown spots appear.
11. Repeat the ghee application on the other side and cook for another 45 seconds.
12. Transfer to a plate and repeat with remaining dough balls.
13. In a small bowl, whisk together 1 cup of plain whole milk yogurt, a small handful of chopped cilantro, a squeeze of fresh lemon juice, and a tiny pinch of cumin powder until well combined. Tip: Let the dip rest for 10 minutes to allow the flavors to meld while you cook the remaining parathas.
Flaky and slightly nutty, these golden parathas develop a delicate crispness that contrasts beautifully with their tender interior. The yogurt dip’s bright acidity cuts through the earthiness, creating a balanced harmony of flavors. For an elegant presentation, stack the warm parathas and serve with the dip in individual ramekins, garnished with extra cilantro sprigs.
Rajgira Panki (Crepes)
Gliding gracefully from ancient Indian kitchens to modern tables, Rajgira Panki offers delicate, translucent crepes that transform humble ingredients into edible art. These gluten-free wonders, made from nutrient-rich amaranth flour, cook in mere minutes between banana leaves or parchment, emerging with a subtle earthy sweetness and remarkably tender texture. Perfect for brunch or light supper, they invite both tradition and innovation to your culinary repertoire.
Ingredients
– About 1 cup of rajgira (amaranth) flour
– A generous pinch of salt
– A splash of water, roughly ¾ cup
– A couple of teaspoons of ghee or neutral oil
– A handful of fresh banana leaves or parchment paper squares
Instructions
1. Combine 1 cup of rajgira flour and a generous pinch of salt in a medium bowl.
2. Gradually add about ¾ cup of water while whisking continuously to create a smooth, lump-free batter with the consistency of thin pancake batter.
3. Heat a non-stick skillet or griddle over medium heat (350°F) for 2 minutes until evenly warmed.
4. Lightly brush one side of a banana leaf or parchment square with ghee using a pastry brush.
5. Pour 2 tablespoons of batter onto the greased surface and quickly spread it into a thin, even circle using the back of a spoon.
6. Place another greased banana leaf or parchment square on top, greased side facing the batter.
7. Carefully transfer the sandwiched batter to the preheated skillet and cook for 90 seconds until the edges begin lifting slightly.
8. Flip the entire packet using a wide spatula and cook for another 60 seconds until the crepe releases easily.
9. Peel away the top leaf to check if the surface appears dry with tiny bubbles—this indicates perfect doneness.
10. Gently lift the crepe from the bottom leaf and transfer to a plate.
11. Repeat the process with remaining batter, stacking cooked pankis with parchment between layers to prevent sticking.
12. Serve immediately while warm and pliable. Each bite reveals an ethereal delicacy—paper-thin yet substantial, with nutty undertakes that pair beautifully with chutneys, honey, or spiced vegetables for a complete meal.
Rajgira Dhokla
Zesty yet delicate, Rajgira Dhokla offers a gluten-free twist on the classic Indian steamed cake, transforming humble amaranth flour into airy, savory squares that practically melt on the tongue. Perfect for those seeking nutritious alternatives without sacrificing flavor, this dish brings a subtle nuttiness balanced by tangy accents. Its light, spongy texture makes it an elegant addition to any brunch spread or afternoon tea.
Ingredients
– 1 cup of amaranth flour
– A splash of lemon juice
– A pinch of turmeric powder
– 1 teaspoon of ginger-green chili paste
– A couple of tablespoons of water
– ½ teaspoon of fruit salt (eno)
– A drizzle of oil for greasing
– A handful of fresh cilantro leaves
– A sprinkle of sesame seeds
Instructions
1. Combine 1 cup of amaranth flour, a splash of lemon juice, a pinch of turmeric powder, and 1 teaspoon of ginger-green chili paste in a mixing bowl.
2. Gradually add a couple of tablespoons of water while whisking to form a smooth, lump-free batter with a pouring consistency—this ensures even steaming later.
3. Grease a shallow, heatproof dish with a drizzle of oil to prevent sticking, then set it aside.
4. Just before steaming, gently fold ½ teaspoon of fruit salt into the batter until tiny bubbles form, which helps achieve that signature fluffy texture.
5. Immediately pour the batter into the greased dish, tapping it lightly on the counter to remove any air pockets.
6. Steam the dish over medium-high heat for exactly 15 minutes, or until a toothpick inserted into the center comes out clean—this visual cue guarantees it’s cooked through without drying out.
7. Carefully remove the steamed dhokla from the heat and let it cool for 5 minutes to set before cutting.
8. Use a sharp knife to slice the dhokla into neat squares, wiping the blade between cuts for clean edges.
9. Garnish the squares with a handful of fresh cilantro leaves and a sprinkle of sesame seeds for a pop of color and crunch.
Jubilantly light and spongy, these dhokla squares boast a tangy kick from the lemon and a gentle heat from the ginger-chili paste. Serve them warm with a side of mint chutney or stack them as bite-sized appetizers for a crowd-pleasing twist. Their airy texture makes them ideal for soaking up accompanying sauces without becoming soggy.
Rajgira Roti with Ghee
Elegant in its simplicity yet deeply nourishing, this gluten-free flatbread made from nutrient-rich amaranth flour offers a delicate nutty flavor that pairs beautifully with golden ghee, creating a wholesome staple perfect for any mindful meal.
Ingredients
– 2 cups of rajgira (amaranth) flour
– About ¾ cup of warm water
– A generous pinch of salt
– 2 tablespoons of ghee for the dough
– Extra ghee for brushing
Instructions
1. Combine 2 cups of rajgira flour and a generous pinch of salt in a large mixing bowl.
2. Gradually add about ¾ cup of warm water while mixing with your other hand until the flour begins to clump together.
3. Knead the mixture for 4-5 minutes until it forms a smooth, pliable dough that holds together without cracking at the edges.
4. Cover the dough with a damp kitchen towel and let it rest for 10 minutes to allow the flour to fully hydrate.
5. Divide the rested dough into 6 equal portions and roll each into a smooth ball between your palms.
6. Lightly dust your work surface with extra rajgira flour to prevent sticking.
7. Gently press one dough ball into a small disc using your fingertips.
8. Roll the disc into a 6-inch circle about ⅛-inch thick, applying even pressure and rotating frequently to maintain a round shape.
9. Heat a cast-iron skillet or tawa over medium heat (350°F) until a drop of water sizzles immediately.
10. Carefully transfer the rolled roti to the hot skillet and cook for 45-60 seconds until small bubbles appear on the surface.
11. Flip the roti using tongs and cook the other side for another 45-60 seconds until both sides develop light golden spots.
12. Brush the cooked roti with ½ teaspoon of ghee using a pastry brush while still hot.
13. Repeat the rolling and cooking process with the remaining dough balls.
14. Stack the finished rotis in a cloth-lined basket to keep them soft and warm.
Miraculously tender with a subtly earthy flavor, these rotis offer a delicate crumb that melts on the tongue. Serve them warm alongside spicy vegetable curries for contrast, or drizzle with honey for a sweet breakfast treat that highlights their natural nuttiness.
Rajgira Puri for Fasting
Fragrant and fulfilling, these golden Rajgira Puris transform fasting into a feast, offering delicate crispness that belies their simple ingredients. For those observing religious fasts or seeking gluten-free alternatives, these amaranth flour discs provide both nourishment and elegance. Their earthy aroma and satisfying crunch make them a cherished tradition worth discovering in modern kitchens.
Ingredients
- 2 cups of rajgira (amaranth) flour
- 1 medium russet potato, boiled and mashed
- A couple of tablespoons of ghee, melted
- A generous pinch of rock salt
- A splash of warm water, as needed
- 2 cups of peanut oil for frying
Instructions
- Combine 2 cups of rajgira flour, the mashed potato, melted ghee, and rock salt in a large mixing bowl.
- Gradually add warm water, one tablespoon at a time, while kneading until the dough comes together without sticking to your hands—tip: the dough should feel soft but firm, like playdough.
- Divide the dough into 12 equal portions and roll each into a smooth ball between your palms.
- Lightly dust a clean surface with rajgira flour to prevent sticking.
- Using a rolling pin, flatten each ball into a 3-inch diameter circle about 1/8-inch thick—tip: work quickly to avoid drying, and if cracks appear, moisten your fingers with water to smooth them.
- Heat 2 cups of peanut oil in a deep skillet over medium heat until it reaches 350°F, verified with a kitchen thermometer.
- Gently slide one puri into the hot oil and fry for 20-25 seconds until it puffs up like a balloon.
- Flip the puri using a slotted spoon and fry for another 15-20 seconds until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain excess oil—tip: fry in batches of 2-3 to maintain oil temperature and ensure even cooking.
- Repeat steps 7-9 with the remaining dough circles.
Golden and airy, these puris boast a delicate crunch that gives way to a subtly earthy flavor, perfect for pairing with cool yogurt or a tangy potato curry. Serve them warm to highlight their light texture, or crumble over salads for a gluten-free twist that elevates any meal.
Rajgira Kadhi with Pakoras
Fragrant and nourishing, this gluten-free twist on classic Indian comfort food transforms humble ingredients into an elegant bowl of warmth. Rajgira kadhi with pakoras combines the earthy depth of amaranth flour with the bright tang of yogurt in a silky, spiced gravy that cradles crisp vegetable fritters. Perfect for a cozy autumn evening, this dish offers both sophistication and soulful satisfaction.
Ingredients
For the kadhi:
– 1 cup of plain yogurt
– 3 tablespoons of amaranth flour
– 4 cups of water
– a couple of dried red chilies
– 1 teaspoon of cumin seeds
– a pinch of asafoetida
– a splash of avocado oil
– 1 teaspoon of turmeric powder
– 1 tablespoon of grated ginger
– a handful of fresh cilantro leaves
For the pakoras:
– 1 cup of chickpea flour
– 1 large potato, thinly sliced
– 1 onion, thinly sliced
– a couple of green chilies, chopped
– a big pinch of baking soda
– enough avocado oil for deep frying
– a splash of water to bind
Instructions
1. Whisk together 1 cup of plain yogurt, 3 tablespoons of amaranth flour, and 4 cups of water in a large bowl until completely smooth.
2. Heat a splash of avocado oil in a heavy-bottomed pot over medium heat until it shimmers.
3. Add 1 teaspoon of cumin seeds and let them sizzle for 15 seconds until fragrant.
4. Toss in a couple of dried red chilies and a pinch of asafoetida, stirring for 10 seconds to release their aroma.
5. Stir in 1 tablespoon of grated ginger and cook for 30 seconds until it loses its raw smell.
6. Pour the yogurt mixture into the pot, add 1 teaspoon of turmeric powder, and bring to a gentle simmer, stirring constantly.
7. Reduce heat to low and cook uncovered for 25 minutes, stirring occasionally, until the kadhi thickens slightly. Tip: Constant initial stirring prevents the yogurt from curdling.
8. While the kadhi simmers, combine 1 cup of chickpea flour, a big pinch of baking soda, thinly sliced potato, onion, and chopped green chilies in a mixing bowl.
9. Gradually add a splash of water while mixing until the batter coats the vegetables thickly. Tip: The batter should be thick enough to cling to the vegetables without dripping.
10. Heat enough avocado oil in a deep pan to 350°F, verified with a thermometer.
11. Carefully drop tablespoon-sized portions of the vegetable batter into the hot oil and fry for 3-4 minutes until golden brown and crisp.
12. Remove pakoras with a slotted spoon and drain on paper towels. Tip: Don’t overcrowd the pan to maintain the oil temperature for even cooking.
13. Gently stir the fried pakoras into the simmering kadhi and cook for 5 more minutes.
14. Turn off the heat and stir in a handful of fresh cilantro leaves.
Creamy with a subtle tang, the kadhi’s velvety texture beautifully contrasts with the pakoras’ satisfying crunch. The amaranth flour lends a nutty undertone that complements the warming spices, creating layers of flavor in every spoonful. Serve it over steamed rice or with flatbread for a complete meal that feels both luxurious and comforting.
Rajgira Chikki (Nutty Brittle)
Dazzling in its simplicity yet profound in flavor, Rajgira Chikki offers a delightful crunch that transcends ordinary brittle. This traditional Indian confection transforms humble ingredients into an elegant treat with complex nutty notes and satisfying texture. Perfect for holiday gifting or sophisticated snacking, it brings global flair to American pantries with minimal effort.
Ingredients
– A generous cup of rajgira flour (amaranth flour)
– Three-quarters cup of jaggery powder (or light brown sugar if you’re in a pinch)
– A couple tablespoons of ghee (clarified butter)
– A splash of water, just enough to moisten things
– A big handful of mixed nuts – think almonds, cashews, and pistachios – roughly chopped
Instructions
1. Line an 8×8 inch baking pan with parchment paper and set it aside.
2. Heat a heavy-bottomed skillet over medium heat and dry roast the rajgira flour for 5-7 minutes, stirring constantly until it turns fragrant and light golden brown.
3. Transfer the roasted flour to a bowl and wipe the skillet clean with a paper towel.
4. In the same skillet, melt the ghee over medium-low heat until it shimmers but doesn’t smoke.
5. Add the jaggery powder and water, stirring continuously until the mixture forms a thick syrup that reaches 250°F on a candy thermometer.
6. Test the syrup by dropping a small amount into cold water – it should form a hard ball that cracks when pressed.
7. Quickly fold in the roasted rajgira flour and chopped nuts, mixing vigorously until everything is evenly coated and no dry spots remain.
8. Immediately transfer the hot mixture to your prepared pan, using a greased spatula to press it into an even layer about ¼ inch thick.
9. While still warm but firm enough to handle, score the surface into squares or diamonds using a sharp knife.
10. Allow the chikki to cool completely at room temperature for about 45 minutes until hardened and crisp.
11. Break along the scored lines and store in an airtight container. Keeping the brittle in a cool, dry place prevents it from becoming sticky.
Knowing this brittle delivers an exquisite symphony of textures – the initial glass-like shatter giving way to nutty crunch – makes it worth the careful attention to temperature. Serve broken pieces alongside strong coffee for afternoon indulgence, or crumble over vanilla ice cream for an unexpected dessert upgrade that showcases its toasty complexity.
Rajgira Kheer (Pudding)
Luminous and velvety, this ancient grain pudding transforms humble ingredients into a dessert that feels both nourishing and celebratory. Rajgira kheer offers a delicate, nutty sweetness that comforts the soul while its smooth texture delights the palate, making it perfect for both everyday indulgence and special occasions.
Ingredients
– 1/2 cup of rajgira (amaranth) flour
– 4 cups of whole milk
– 1/2 cup of granulated sugar
– a generous pinch of cardamom powder
– a small handful of slivered almonds
– a couple of tablespoons of golden raisins
– a splash of ghee
Instructions
1. Heat a splash of ghee in a heavy-bottomed saucepan over medium heat until it shimmers.
2. Add the rajgira flour and toast for 3-4 minutes, stirring constantly, until it releases a nutty aroma and turns golden brown.
3. Gradually pour in the whole milk while whisking vigorously to prevent lumps from forming.
4. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.
5. Stir in the granulated sugar and continue cooking for another 10 minutes until the sugar fully dissolves.
6. Add the cardamom powder, slivered almonds, and golden raisins, stirring to incorporate evenly.
7. Cook for a final 5 minutes until the kheer thickens to a creamy, pudding-like consistency that coats the back of a spoon.
8. Remove from heat and let it cool to room temperature, then refrigerate for at least 2 hours before serving.
Heavenly when chilled, this kheer develops a richer, more complex flavor as the cardamom infuses throughout. The texture remains luxuriously smooth with delightful bursts of sweet raisins and crunchy almonds, making it wonderful served in small clay pots garnished with edible rose petals for an elegant presentation.
Rajgira Ladoo with Jaggery
Yielded from ancient traditions, these golden Rajgira Ladoo with Jaggery offer a sublime blend of earthy flavors and delicate sweetness, transforming humble ingredients into elegant spheres of nourishment that honor both heritage and health. Perfect for festive gatherings or mindful snacking, each bite reveals the harmonious marriage of nutty amaranth and rich, caramel-like jaggery, creating a treat that satisfies both palate and soul with its wholesome complexity. Their rustic charm and nutritional depth make them an exceptional addition to any modern table seeking authentic, plant-based indulgence.
Ingredients
– 2 cups of rajgira (amaranth) flour
– 1 cup of grated jaggery
– A generous ½ cup of ghee
– A splash of water, just enough to help things along
– A couple of cardamom pods, freshly crushed for that floral kick
– A handful of chopped nuts like almonds or cashews, for a bit of crunch
Instructions
1. Heat a heavy-bottomed pan over medium heat and dry roast the rajgira flour for 8-10 minutes, stirring constantly until it turns aromatic and light golden brown.
2. Transfer the roasted flour to a plate to cool completely, which prevents clumping when mixed with ghee later.
3. In the same pan, melt the ghee over low heat until fully liquid, taking care not to let it smoke or burn.
4. Add the grated jaggery to the melted ghee and stir continuously for 3-4 minutes until it dissolves into a smooth syrup.
5. Pour a splash of water into the jaggery-ghee mixture and cook for another 2 minutes, stirring to combine everything evenly.
6. Mix in the crushed cardamom and chopped nuts, stirring for 1 minute to infuse the flavors throughout the syrup.
7. Gradually add the cooled roasted flour to the pan, mixing thoroughly with a spatula until no dry spots remain and a dough-like consistency forms.
8. Turn off the heat and let the mixture cool just enough to handle, about 5-7 minutes, so it’s warm but not burning hot.
9. Lightly grease your palms with a bit of ghee to prevent sticking, then pinch small portions of the mixture and roll them into smooth, round ladoos about 1.5 inches in diameter.
10. Arrange the shaped ladoos on a tray and allow them to set at room temperature for 20-30 minutes until firm.
Firm yet tender, these ladoos boast a crumbly texture that melts delicately with each bite, releasing the warm, caramel notes of jaggery and the subtle spice of cardamom. Serve them alongside a cup of masala chai for a comforting pairing, or crumble over yogurt bowls to add a nutty, gluten-free crunch that elevates everyday meals into something special.
Rajgira Dosa with Coconut Chutney
Wondrously light and gluten-free, this Rajgira Dosa offers a delicate, lacy crepe with earthy undertones, perfectly complemented by the creamy sweetness of coconut chutney. It’s an elegant twist on traditional dosa that feels both wholesome and sophisticated, ideal for a leisurely brunch or light dinner. The combination of nutty amaranth flour and tropical coconut creates a harmonious balance that will delight both adventurous eaters and those seeking nutritious alternatives.
Ingredients
– 1 cup of rajgira (amaranth) flour
– A couple of tablespoons of rice flour
– A pinch of salt
– About 1 ¼ cups of water
– A splash of vegetable oil for cooking
– 1 cup of freshly grated coconut
– A small handful of roasted chana dal
– 1 green chili, roughly chopped
– A small piece of ginger
– A squeeze of lemon juice
Instructions
- Combine 1 cup of rajgira flour, a couple of tablespoons of rice flour, and a pinch of salt in a mixing bowl.
- Gradually whisk in about 1 ¼ cups of water until you achieve a smooth, thin batter with no lumps.
- Let the batter rest for 15 minutes to allow the flours to hydrate fully, which helps create a lighter dosa.
- Heat a non-stick skillet over medium heat until a drop of water sizzles and evaporates immediately.
- Lightly grease the skillet with a splash of vegetable oil using a paper towel.
- Pour ¼ cup of batter into the center of the skillet and quickly swirl it to form a thin, even circle.
- Cook the dosa for 2–3 minutes until the edges lift easily and the surface appears dry with tiny holes.
- Flip the dosa carefully and cook for another 1 minute until lightly golden on both sides.
- Transfer the cooked dosa to a plate and repeat with the remaining batter, greasing the skillet as needed.
- For the chutney, blend 1 cup of freshly grated coconut, a small handful of roasted chana dal, 1 green chili, a small piece of ginger, and a squeeze of lemon juice with 2–3 tablespoons of water until smooth.
- Adjust the chutney consistency by adding more water if needed, aiming for a creamy, spoonable texture.
Zesty and crisp, these dosas boast a delicate, lacy texture that shatters beautifully with each bite, while the coconut chutney adds a cooling, subtly sweet contrast. Serve them rolled with a sprinkle of fresh cilantro or alongside a tangy tomato chutney for an extra layer of flavor. The interplay of earthy amaranth and tropical coconut makes this dish a memorable, elegant addition to any meal.
Rajgira Pancakes with Banana
Yearning for a gluten-free breakfast that feels both nourishing and indulgent? These rajgira pancakes, studded with sweet banana slices, offer a delightful twist on morning classics. Their delicate texture and subtle nutty flavor make them perfect for those seeking wholesome alternatives without sacrificing elegance.
Ingredients
- 1 cup of rajgira (amaranth) flour
- 1 ripe banana, sliced into thin rounds
- 2 tablespoons of maple syrup
- 1 cup of almond milk
- A splash of vanilla extract
- A pinch of salt
- A couple of tablespoons of coconut oil for cooking
Instructions
- Whisk together 1 cup of rajgira flour, 1 cup of almond milk, 2 tablespoons of maple syrup, a splash of vanilla extract, and a pinch of salt in a medium bowl until smooth. Tip: Let the batter rest for 5 minutes to allow the flour to fully hydrate, which prevents grittiness.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of coconut oil, swirling to coat the surface evenly.
- Pour ¼ cup of batter onto the skillet and immediately place 3-4 banana slices on top of the pancake. Tip: Arrange the banana slices in a single layer to ensure even cooking and caramelization.
- Cook for 2-3 minutes until bubbles form on the surface and the edges appear set.
- Carefully flip the pancake using a spatula and cook for another 2 minutes until golden brown. Tip: Press down gently with the spatula after flipping to ensure the banana slices adhere to the pancake.
- Transfer the cooked pancake to a plate and repeat with the remaining batter, adding more coconut oil as needed.
Buttery and tender with a hint of caramelized banana, these pancakes offer a satisfying chew from the rajgira flour. Drizzle with extra maple syrup and toasted nuts for a textural contrast, or layer them with coconut yogurt for an elegant brunch presentation.
Rajgira Khichdi with Vegetables
Savor the delicate harmony of ancient grains and vibrant vegetables in this nourishing Rajgira Khichdi, where creamy amaranth melds with seasonal produce to create a dish that feels both comforting and sophisticated. Sometimes called “prince’s grain,” amaranth transforms into a velvety canvas that beautifully absorbs the subtle spices and vegetable essences, resulting in a meal that nourishes body and soul with every spoonful. This gluten-free delight offers a contemporary twist on traditional comfort food, perfect for those seeking both flavor and wellness in their culinary repertoire.
Ingredients
– 1 cup of rajgira (amaranth grains)
– A couple of tablespoons of ghee
– 1 teaspoon of cumin seeds
– A generous pinch of asafoetida (hing)
– A couple of finely chopped green chilies
– 1 cup of diced carrots
– 1 cup of chopped spinach
– A splash of lemon juice
– About 4 cups of water
– A good sprinkle of salt
Instructions
1. Rinse 1 cup of rajgira thoroughly under cold running water until the water runs clear, then drain completely.
2. Heat 2 tablespoons of ghee in a heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
3. Add 1 teaspoon of cumin seeds and cook until they sizzle and become fragrant, approximately 30 seconds.
4. Stir in a generous pinch of asafoetida and 2 finely chopped green chilies, cooking for another 30 seconds until aromatic.
5. Tip: Toasting the spices in ghee enhances their flavor depth without burning them.
6. Add 1 cup of diced carrots to the pot and sauté for 3-4 minutes until they begin to soften slightly.
7. Pour in the drained rajgira and toast with the vegetables for 2 minutes, stirring constantly to coat the grains.
8. Carefully pour in 4 cups of water and 1 teaspoon of salt, then bring the mixture to a rolling boil.
9. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes until the rajgira is tender and has absorbed most of the water.
10. Tip: Avoid stirring during simmering to prevent the khichdi from becoming gummy—the grains will cook evenly with steam.
11. Gently fold in 1 cup of chopped spinach and cook uncovered for 2 more minutes until the spinach wilts.
12. Drizzle with a splash of lemon juice and stir gently to combine all ingredients.
13. Tip: Adding lemon juice at the end brightens the flavors and balances the richness of the ghee.
14. Remove from heat and let the khichdi rest for 5 minutes before serving to allow the textures to set.
Glistening with golden ghee and flecked with emerald spinach, this khichdi boasts a luxuriously creamy texture that contrasts beautifully with the tender carrot pieces. The subtle nuttiness of amaranth is elevated by the warmth of cumin and the bright acidity of lemon, creating a symphony of flavors in each bite. For an elegant presentation, serve it in shallow bowls garnished with extra sautéed carrots and a drizzle of ghee, making it perfect for a cozy dinner or a sophisticated lunch.
Rajgira Sabudana Vada
Just when you think you’ve explored all of India’s street food treasures, along comes Rajgira Sabudana Vada—a gluten-free marvel that transforms humble ingredients into crispy, golden perfection. These savory fritters, traditionally enjoyed during fasting periods, offer a delightful crunch that gives way to a surprisingly light interior, making them an elegant addition to any appetizer spread.
Ingredients
– 1 cup of sabudana (tapioca pearls), soaked overnight
– 2 medium russet potatoes, boiled and mashed
– A generous handful of fresh cilantro, finely chopped
– A couple of green chilies, minced (seeds removed if you prefer less heat)
– 1 teaspoon of cumin seeds
– A good pinch of salt
– About 1/2 cup of peanut oil for frying
Instructions
1. Drain the soaked sabudana completely using a fine-mesh strainer, pressing gently to remove excess water—this prevents the vadas from becoming soggy during frying. 2. In a large mixing bowl, combine the drained sabudana, mashed potatoes, chopped cilantro, minced green chilies, cumin seeds, and salt. 3. Mix everything thoroughly with your hands until the mixture holds together when pressed; if it feels too dry, sprinkle in a teaspoon of water to bind it. 4. Divide the mixture into 8 equal portions and shape each into a flat, round patty about 1/2-inch thick. 5. Heat the peanut oil in a deep skillet over medium heat until it reaches 350°F—test by dropping a small bit of mixture; it should sizzle immediately. 6. Carefully slide 3-4 patties into the hot oil, making sure not to overcrowd the pan, which helps maintain the oil temperature for even cooking. 7. Fry for 3-4 minutes until the bottom turns golden brown, then flip using a slotted spoon and fry the other side for another 3-4 minutes. 8. Transfer the fried vadas to a paper towel-lined plate to drain excess oil, and repeat with the remaining patties. 9. Serve immediately while hot and crispy. Beyond their initial crunch, these vadas reveal a soft, pearl-studded interior with earthy notes from the potatoes and a subtle kick from the chilies. Try pairing them with a cool mint-cilantro chutney or even as a sophisticated topping for a seasonal salad—their versatility makes them equally at home at casual gatherings or elegant dinner parties.
Rajgira Thalipeeth (Spiced Flatbread)
Tracing the vibrant threads of Indian culinary tradition, Rajgira Thalipeeth emerges as a gluten-free masterpiece—a spiced flatbread where earthy amaranth flour transforms into a golden disc, delicately perfumed with warming spices and fresh herbs. This ancient grain offers both nutritional richness and remarkable versatility, creating a canvas that celebrates both simplicity and complexity in each bite. Perfect for breakfast or a light meal, it brings comforting warmth to any table with its distinctive texture and aromatic presence.
Ingredients
– 1 cup of amaranth flour
– A couple of tablespoons of finely chopped red onion
– A handful of fresh cilantro, roughly chopped
– 1 teaspoon of cumin seeds
– A pinch of turmeric powder
– A generous sprinkle of red chili powder
– A splash of water, as needed
– 2 tablespoons of vegetable oil
Instructions
1. Combine 1 cup of amaranth flour, 2 tablespoons of finely chopped red onion, a handful of roughly chopped cilantro, 1 teaspoon of cumin seeds, a pinch of turmeric powder, and a generous sprinkle of red chili powder in a medium bowl.
2. Gradually add a splash of water while mixing with your hands until the dough comes together into a soft, pliable ball that doesn’t stick to your fingers.
3. Divide the dough into 4 equal portions and roll each into a smooth ball between your palms.
4. Place one dough ball between two sheets of parchment paper and gently press with your palm to form a 5-inch diameter circle about ¼-inch thick.
5. Heat a non-stick skillet over medium heat for 2 minutes until a drop of water sizzles immediately upon contact.
6. Carefully transfer the flattened dough circle to the hot skillet, removing the top parchment paper.
7. Cook for 3-4 minutes until the bottom develops golden brown spots and the edges begin to lift slightly from the surface.
8. Drizzle ½ tablespoon of vegetable oil around the edges of the thalipeeth and flip it using a spatula.
9. Cook the second side for another 3-4 minutes, pressing gently with the spatula, until both sides are evenly golden brown with crisp edges.
10. Repeat the process with remaining dough balls, adding ½ tablespoon of oil for each thalipeeth.
Aromatic and textured, this flatbread offers a delightful crisp exterior that gives way to a tender, slightly crumbly interior. The cumin seeds provide occasional bursts of earthy flavor that complement the gentle heat from the chili powder. Serve it warm with a dollop of cool yogurt or alongside a spicy potato curry for a beautifully balanced meal that highlights the nutty complexity of amaranth flour.
Rajgira Moong Dal Chilla
For those seeking a gluten-free breakfast that doesn’t compromise on flavor or texture, Rajgira Moong Dal Chilla offers a delicate, protein-rich alternative to traditional pancakes. Fashioned from amaranth flour and split yellow lentils, these savory crepes boast a nutty undertone and satisfyingly crisp edges when cooked to perfection. They emerge golden from the skillet, ready to be paired with chutney or yogurt for a wholesome start to any morning.
Ingredients
- 1 cup of amaranth flour (rajgira atta)
- ½ cup of split yellow lentils (moong dal), soaked overnight
- a splash of water, about ¾ cup
- a pinch of turmeric powder
- a couple of finely chopped green chilies
- 1 tablespoon of vegetable oil
- a sprinkle of salt
Instructions
- Drain the soaked moong dal thoroughly and transfer it to a blender.
- Add the amaranth flour, turmeric powder, green chilies, and salt to the blender.
- Pour in ¾ cup of water and blend on high speed for 2 minutes until the batter is completely smooth and lump-free.
- Let the batter rest for 10 minutes to allow the flours to hydrate fully, which helps prevent tearing during cooking.
- Heat a non-stick skillet over medium heat and lightly brush it with ½ teaspoon of vegetable oil.
- Pour ¼ cup of batter into the center of the skillet and immediately swirl it into a thin, even circle about 6 inches in diameter.
- Cook the chilla for 2–3 minutes until the edges lift easily and the surface appears matte with small bubbles.
- Drizzle ½ teaspoon of oil around the edges and flip the chilla using a wide spatula.
- Cook the other side for 1–2 minutes until golden brown spots form and the chilla is firm to the touch.
- Transfer to a plate and repeat with the remaining batter, brushing the skillet with oil between each chilla.
You’ll find these chillas delightfully crisp on the outside with a tender, slightly spongy interior that soaks up accompaniments beautifully. Their earthy, mildly spiced flavor pairs wonderfully with a tangy tamarind chutney or a dollop of cool Greek yogurt. For a vibrant twist, roll them around a filling of avocado slices and microgreens for a gluten-free wrap.
Rajgira Poha (Flattened Rice Snack)
Offering a delightful departure from traditional breakfast fare, Rajgira Poha presents a gluten-free twist on flattened rice that’s both nourishing and deeply satisfying. Originating from Indian culinary traditions, this light yet flavorful dish transforms simple ingredients into an elegant morning ritual or midday snack that awakens the senses with its delicate texture and aromatic spices. Perfect for those seeking wholesome alternatives, it delivers complex flavors through straightforward preparation.
Ingredients
– About 2 cups of rajgira poha (amaranth flattened rice)
– A good glug of avocado oil, maybe 2 tablespoons
– A teaspoon of mustard seeds
– A couple of fresh green chilies, finely chopped
– A generous handful of raw peanuts
– A big pinch of turmeric powder
– A good squeeze of fresh lemon juice, about 1 tablespoon
– A small handful of fresh cilantro leaves
– A sprinkle of salt, to your liking
Instructions
1. Place the rajgira poha in a fine-mesh strainer and rinse under cold running water for exactly 30 seconds until slightly moistened but not soggy.
2. Heat 2 tablespoons of avocado oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add 1 teaspoon of mustard seeds to the hot oil and cook until they begin to pop and dance in the pan, approximately 45 seconds.
4. Toss in a generous handful of raw peanuts and sauté until they turn golden brown and fragrant, about 3-4 minutes, stirring constantly to prevent burning.
5. Stir in the finely chopped green chilies and cook for another minute until slightly softened.
6. Sprinkle in a big pinch of turmeric powder and stir quickly for 15 seconds to release its aroma without burning.
7. Gently fold in the moistened rajgira poha, using a light hand to avoid breaking the delicate flakes.
8. Cook the mixture for exactly 3 minutes over medium-low heat, stirring occasionally, until the poha is heated through and has absorbed the spices.
9. Turn off the heat and drizzle 1 tablespoon of fresh lemon juice evenly over the poha.
10. Fold in the fresh cilantro leaves and season with salt until perfectly balanced.
Marvel at the delicate texture where each flake remains distinct yet tender, carrying the earthy warmth of turmeric and the bright crunch of peanuts. The dish achieves a beautiful harmony between the subtle nuttiness of amaranth and the zesty kick of lemon and chilies. For an elegant presentation, serve it in individual bowls garnished with extra cilantro and thin lemon slices, making it perfect for brunch gatherings or as a sophisticated snack with afternoon tea.
Rajgira Chakli (Savory Spiral Snack)
Meticulously crafted and deeply satisfying, Rajgira Chakli offers a gluten-free twist on the classic Indian spiral snack, combining earthy amaranth flour with aromatic spices in a delicate, crispy treat that pairs beautifully with afternoon tea or festive gatherings. These golden spirals deliver a perfect balance of nutty flavor and subtle heat, making them an elegant addition to any sophisticated snack platter.
Ingredients
– 2 cups of amaranth flour
– A couple of tablespoons of rice flour
– A generous splash of warm water
– A tablespoon of melted ghee
– A teaspoon of cumin seeds
– Half a teaspoon of red chili powder
– A pinch of asafoetida
– A good sprinkle of salt
– Enough oil for deep frying
Instructions
1. Combine 2 cups of amaranth flour, 2 tablespoons of rice flour, 1 teaspoon cumin seeds, ½ teaspoon red chili powder, a pinch of asafoetida, and salt in a large mixing bowl.
2. Drizzle 1 tablespoon of melted ghee over the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add warm water, about ¼ cup at a time, while kneading continuously until you form a smooth, pliable dough that holds together without cracking. Tip: The dough should be slightly firmer than chapati dough to maintain spiral shape during frying.
4. Heat oil in a deep kadai or heavy-bottomed pot to 350°F, using a cooking thermometer to ensure precise temperature.
5. Load the dough into a chakli maker fitted with the star-shaped disc and press 3-inch spiral shapes directly into the hot oil, working in batches of 4-5 chaklis to avoid overcrowding.
6. Fry for 2-3 minutes until the bubbles around the chaklis subside significantly, then carefully flip them using a slotted spoon.
7. Continue frying for another 2-3 minutes until the chaklis turn golden brown and become crisp. Tip: Listen for the faint sizzling sound to stop – this indicates they’re perfectly cooked through.
8. Remove the fried chaklis with a slotted spoon and drain on a wire rack lined with paper towels. Tip: Placing them on a wire rack instead of a flat surface prevents steam buildup and maintains crispness.
9. Repeat the pressing and frying process with the remaining dough, allowing the oil to return to 350°F between batches.
The delicate spirals offer an exquisite crunch that gives way to the warm, earthy notes of amaranth, while the subtle heat from chili powder lingers pleasantly on the palate. Try serving these elegant snacks alongside a cool mint chutney for contrast, or crumble them over salads for an unexpected gluten-free crouton alternative that elevates everyday meals.
Rajgira Besan Barfi
Vibrant and velvety, this traditional Indian sweet transforms humble ingredients into an exquisite confection that balances earthy notes with delicate sweetness. Rajgira Besan Barfi offers a sophisticated twist on classic fudge, with its rich, nutty flavor profile and melt-in-your-mouth texture that will elevate any dessert table or festive occasion.
Ingredients
– 1 cup of besan (chickpea flour)
– ½ cup of ghee
– ¾ cup of granulated sugar
– A splash of water
– A couple of cardamom pods, crushed
– A handful of chopped pistachios
– A pinch of edible rose petals
Instructions
1. Heat ½ cup of ghee in a heavy-bottomed pan over medium-low heat until completely melted.
2. Add 1 cup of besan to the melted ghee and stir continuously with a wooden spoon for 12-15 minutes until the flour turns golden brown and releases a nutty aroma.
3. Combine ¾ cup of granulated sugar with a splash of water in a separate saucepan over medium heat, stirring until the sugar dissolves completely and the syrup reaches 240°F on a candy thermometer.
4. Carefully pour the hot sugar syrup into the roasted besan mixture, stirring vigorously to prevent lumps from forming.
5. Add crushed cardamom pods to the mixture and continue cooking for 5-7 minutes until the mixture thickens and pulls away from the sides of the pan.
6. Transfer the hot mixture to a greased square pan and use a spatula to spread it evenly into a ½-inch thick layer.
7. Immediately sprinkle chopped pistachios and edible rose petals over the surface, gently pressing them into the warm barfi.
8. Let the barfi cool completely at room temperature for 2 hours until firm to the touch.
9. Cut the cooled barfi into 1-inch squares using a sharp knife dipped in warm water between cuts for clean edges.
Rich with the warmth of cardamom and the satisfying crunch of pistachios, this barfi offers a delightful contrast between its firm, sliceable texture and its surprisingly delicate melt-in-the-mouth quality. The floral notes from the rose petals provide an elegant finish that makes these squares perfect for serving alongside afternoon tea or as a sophisticated ending to an Indian-inspired meal.
Rajgira Sprouts Salad
Offering a delightful crunch and earthy elegance, this Rajgira Sprouts Salad transforms humble ingredients into a sophisticated dish perfect for modern tables. Often overlooked, these tiny sprouts bring remarkable nutritional depth and a satisfying texture that pairs beautifully with bright citrus and aromatic herbs. This vibrant creation celebrates simplicity while delivering complex flavors that will impress even the most discerning palates.
Ingredients
– 2 cups of fresh rajgira sprouts
– A generous drizzle of extra virgin olive oil
– The juice from one large lemon
– A couple of finely chopped scallions
– A handful of fresh cilantro leaves
– A pinch of sea salt
– A sprinkle of freshly cracked black pepper
Instructions
1. Rinse 2 cups of fresh rajgira sprouts under cold running water for 30 seconds to remove any dust or debris.
2. Pat the sprouts completely dry using a clean kitchen towel or paper towels to ensure the dressing adheres properly.
3. Transfer the dried sprouts to a large mixing bowl where you’ll have ample space to toss everything together.
4. Drizzle 2 tablespoons of extra virgin olive oil over the sprouts, using just enough to lightly coat each sprout.
5. Squeeze the juice from one large lemon directly into the bowl, catching any seeds with your other hand.
6. Add 2 finely chopped scallions, including both the white and green parts for layered onion flavor.
7. Tear a handful of fresh cilantro leaves by hand and scatter them over the salad for brighter herbaceous notes.
8. Sprinkle ½ teaspoon of sea salt evenly across the ingredients to enhance all the natural flavors.
9. Finish with ¼ teaspoon of freshly cracked black pepper for a subtle warmth that complements the lemon.
10. Gently toss everything together with salad tongs or two large spoons for exactly 1 minute until perfectly combined.
Refreshingly crisp with a satisfying earthy base, this salad offers delightful textural contrast between the tender sprouts and crunchy scallions. The bright citrus notes dance beautifully with the peppery finish, making it an excellent standalone lunch or elegant side dish. For an elevated presentation, serve it in individual radicchio cups or alongside grilled fish for a complete meal that celebrates clean, vibrant flavors.
Summary
Kaleidoscopic in their variety, these 20 rajgira recipes prove gluten-free eating can be vibrant and delicious! We hope you’re inspired to try these wholesome dishes in your own kitchen. Which recipe caught your eye? Share your favorite in the comments below, and don’t forget to pin this article to your Pinterest boards to save these healthy ideas for later!
