When it comes to managing a gluten-free diet, it can be challenging to find recipes that are not only delicious but also nutritious. One ancient grain that has gained popularity in recent years is Rajgira, also known as Amaranth or Chaulai. This nutty-flavored grain is packed with protein, fiber, and essential amino acids, making it an excellent choice for those looking to incorporate more plant-based meals into their diet.
Rajgira is a great alternative to traditional grains like wheat, barley, and rye, as it is naturally gluten-free. Its mild flavor makes it a versatile ingredient that can be used in a variety of dishes, from breakfast options to desserts. In this article, we will explore 22 nutritious Rajgira recipes that are perfect for anyone following a gluten-free diet or looking to add some extra nutrition to their meals.
Rajgira Paratha with Fresh Coriander
Rajgira parathas are a popular Punjabi flatbread that pairs perfectly with a variety of curries and chutneys. This recipe adds a burst of freshness with the addition of coriander leaves, making it a delightful twist on a classic.
Ingredients:
– 2 cups rajgira (amaranth) flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 2 tablespoons ghee or oil
– Fresh coriander leaves, chopped (for garnish)
– Chopped green chilies (optional)
Instructions:
1. In a large mixing bowl, combine rajgira flour and salt.
2. Gradually add lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 6-8 equal portions.
4. Roll out each portion into a thin circle (about 1/8 inch thick).
5. Brush with ghee or oil and sprinkle chopped coriander leaves on one half of the paratha.
6. Fold the other half over to form a triangle or a square shape.
7. Cook on a non-stick skillet or griddle for 30-40 seconds per side, until golden brown.
Cooking Time: 10-12 minutes
Rajgira Paneer Tikki
A twist on traditional paneer tikka, this recipe combines the creaminess of paneer with the nutty flavor of rajgira (barnyard millet) to create a unique and delicious snack.
Ingredients:
– 1 cup paneer, cut into small cubes
– 1/2 cup rajgira flour
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon salt
– 1/4 cup plain yogurt
– 1 tablespoon lemon juice
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together rajgira flour, cumin powder, coriander powder, garam masala powder, and salt.
2. Add the paneer cubes to the dry mixture and toss until they are well coated.
3. In a separate bowl, whisk together yogurt and lemon juice.
4. Dip each paneer cube into the yogurt mixture, then roll in the rajgira flour mixture to coat.
5. Heat enough oil in a non-stick pan to shallow fry the tikkis. Fry until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Rajgira Thepla with Sesame Seeds
Rajgira thepla is a popular Gujarati flatbread that combines the nutty flavor of buckwheat flour with the crunch of sesame seeds. This recipe is easy to make and perfect for a quick breakfast or snack.
Ingredients:
• 1 cup Rajgira (buckwheat) flour
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 tablespoon ghee or oil
• 3/4 cup lukewarm water
• Sesame seeds for garnish
Instructions:
1. In a bowl, combine Rajgira flour, all-purpose flour, baking powder, and salt.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a smooth dough.
4. Knead for 5 minutes and cover with a damp cloth.
5. Divide the dough into 6-8 portions.
6. Roll out each portion into a thin circle.
7. Place sesame seeds in the center of each circle.
8. Fold the edges to form a triangle or a square shape.
9. Cook on a non-stick pan or griddle over medium heat for 30-40 seconds on each side, until golden brown.
Cooking Time: 2-3 minutes per side
Rajgira Roti with Ghee
Rajgira roti, a staple from North India, is a nutritious flatbread made from amaranth flour. This recipe pairs the roti with ghee, a traditional Indian clarified butter, to create a delicious and satisfying snack or meal accompaniment.
Ingredients:
– 2 cups rajgira (amaranth) flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Ghee, for serving
Instructions:
1. In a mixing bowl, combine the rajgira flour and salt.
2. Gradually add the lukewarm water to the flour mixture and knead until a smooth dough forms.
3. Cover the dough with a damp cloth and let it rest for 15 minutes.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook the roti for 30 seconds on each side, until it’s lightly browned and puffed up.
8. Serve the warm roti with ghee.
Cooking Time: 15-20 minutes
Rajgira Dosa with Coconut Chutney
Rajgira dosa is a popular breakfast or snack option in Indian cuisine, made with the nutritious grain amaranth (rajgira) and coconut chutney. This recipe combines the nutty flavor of rajgira with the creamy texture of coconut, making for a satisfying and healthy treat.
Ingredients:
For Rajgira Dosa:
– 1 cup rajgira flour
– 1/2 cup yogurt
– 1/4 teaspoon baking powder
– Salt to taste
– Water as needed
For Coconut Chutney:
– 1 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Mix rajgira flour, yogurt, and baking powder in a bowl.
2. Add water as needed to form a smooth batter.
3. Heat a non-stick pan over medium heat. Pour 1/4 cup of batter and cook for 2-3 minutes or until the edges start to curl.
4. Flip the dosa and cook for another minute.
5. For Coconut Chutney, blend all ingredients in a blender until smooth.
6. Serve Rajgira Dosa with Coconut Chutney and enjoy!
Cooking Time: 15-20 minutes
Rajgira Puri for Fasting
Rajgira Puri for Fasting: A Delicious and Nutritious Treat
Rajgira Puri, also known as Amaranth Flour Puris, is a popular fasting food in India. Made with amaranth flour, these puris are gluten-free and rich in protein, making them an excellent option for those observing a fast.
Ingredients:
– 1 cup Rajgira atta (amaranth flour)
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– Water as needed
Instructions:
1. In a mixing bowl, combine the amaranth flour and salt.
2. Gradually add water to form a dough. The consistency should be similar to that of chapati dough.
3. Knead the dough for about 5 minutes until it becomes smooth and pliable.
4. Divide the dough into small portions, depending on how large you want your puris to be.
5. Roll out each portion into a thin circle.
6. Heat the ghee or oil in a non-stick pan over medium heat.
7. Cook the puri for about 30 seconds on each side, until it puffs up and browns slightly.
8. Serve the Rajgira Puri hot with your favorite fasting recipe.
Cooking Time: 10-12 minutes
Rajgira Ki Kadhi
A popular dish from Eastern India, Rajgira Ki Kadhi is a flavorful and nutritious gravy made with the ancient grain, Rajgira (amaranth). This recipe is a staple in many Bengali households, particularly during special occasions and festivals.
Ingredients:
– 1 cup Rajgira flour
– 2 cups water
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon mustard oil or vegetable oil
– 1 teaspoon cumin seeds
– Salt, to taste
– Chopped fresh coriander leaves, for garnish (optional)
Instructions:
1. Mix Rajgira flour with 1 cup water to form a smooth paste.
2. Heat oil in a pan over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute.
4. Add cumin seeds and let them sizzle for a few seconds.
5. Pour in the Rajgira paste and stir well.
6. Gradually add remaining water, stirring continuously to prevent lumps.
7. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until thickened.
Cooking Time: 20-25 minutes
Rajgira Aloo Sabzi
This traditional recipe from the Punjab region of India is a flavorful and nutritious dish made with amaranth leaves (rajgira) and potatoes. The combination of spices, textures, and flavors makes Rajgira Aloo Sabzi a perfect accompaniment to roti or rice.
Ingredients:
– 1 cup rajgira (amaranth) leaves
– 2 medium-sized potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons mustard oil or vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add minced garlic and sauté for another minute.
5. Add diced potatoes, turmeric powder, and salt. Stir well.
6. Cover the pan and cook until potatoes are tender (about 15-20 minutes).
7. Wash and chop rajgira leaves. Add them to the pan and stir well.
8. Serve hot, garnished with fresh cilantro.
Cooking Time: 25-30 minutes
Rajgira Chikki with Peanuts
Rajgira chikki is a popular Indian sweet made from amaranth flour, peanuts, and jaggery. This recipe adds a crunchy twist by incorporating roasted peanuts into the mix.
Ingredients:
– 1 cup rajgira (amaranth) flour
– 1/2 cup roasted peanuts
– 1/4 cup jaggery powder
– 1/4 teaspoon cardamom powder
– Ghee or oil for greasing
Instructions:
1. Mix together the amaranth flour, peanuts, and jaggery powder in a bowl.
2. Add the cardamom powder and mix well.
3. Grease a plate or surface with ghee or oil.
4. Spread the mixture onto the prepared surface to a thickness of about 1/2 inch (1 cm).
5. Allow it to cool and set at room temperature for about 30 minutes.
6. Once set, break the chikki into pieces and serve.
Cooking Time: 30 minutes
Rajgira Halwa with Cardamom
A popular North Indian dessert, Rajgira Halwa is a sweet and creamy treat made with amaranth flour (rajgira) and flavored with cardamom. This recipe yields a delicious and comforting halwa that’s perfect for special occasions or cozy nights in.
Ingredients:
– 1 cup rajgira (amaranth) flour
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee (clarified butter)
– 1/2 teaspoon chopped pistachios (optional)
Instructions:
1. Rinse the rajgira flour in a fine mesh sieve until it’s well-drained.
2. In a large pan, combine the drained flour and milk. Whisk continuously over medium heat until the mixture thickens and forms a smooth paste.
3. Add sugar, cardamom powder, and ghee to the pan. Stir well to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until the halwa has thickened to your liking.
5. Garnish with chopped pistachios, if desired.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Rajgira Ladoo with Jaggery
Rajgira Ladoo with Jaggery: A Traditional Indian Sweet Treat
Rajgira ladoo is a popular sweet treat in Indian culture, made with the nutritious grain amaranth (rajgira) and jaggery. This recipe combines these two natural ingredients to create a delicious, healthy, and easily digestible snack.
Ingredients:
– 1 cup amaranth grains
– 1/2 cup jaggery powder
– 1/4 teaspoon cardamom powder
– Pinch of salt
– Ghee or oil for greasing
Instructions:
1. Rinse the amaranth grains and soak them in water for at least 8 hours.
2. Drain the water and grind the amaranth into a fine paste using a blender or food processor.
3. Heat the jaggery powder in a pan over low heat, stirring constantly, until it melts and forms a smooth syrup.
4. Add the ground amaranth, cardamom powder, and salt to the jaggery syrup. Mix well.
5. Grease your hands with ghee or oil and shape small balls from the mixture.
6. Serve the Rajgira Ladoo with Jaggery warm or at room temperature.
Cooking Time: 15-20 minutes
Note: You can store these ladoos in an airtight container for up to 3 days.
Rajgira Pancakes with Honey
Start your day with a delicious and healthy twist on traditional pancakes using Rajgira, also known as Amaranth grain. These pancakes are not only gluten-free but also packed with protein and fiber.
Ingredients:
– 1 cup Rajgira flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1 tablespoon honey
– 1/4 teaspoon baking powder (optional)
Instructions:
1. In a bowl, mix together the Rajgira flour and salt.
2. Gradually add in the water to form a smooth batter.
3. Heat a non-stick pan or griddle over medium heat.
4. Pour a small amount of batter onto the pan and cook for 2-3 minutes, until bubbles appear on the surface.
5. Flip the pancake and cook for another minute.
6. Serve warm with a drizzle of honey.
Cooking Time: Approximately 10-12 minutes per batch
Rajgira Porridge with Almonds
A warm and comforting porridge made with rajgira (amaranth) flour, almonds, and a hint of sweetness, perfect for a cozy breakfast or snack.
Ingredients:
– 1 cup rajgira flour
– 2 cups water
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– 1/4 cup sliced almonds
– Optional: sugar to taste
Instructions:
1. Rinse the rajgira flour and soak it in water for at least 30 minutes.
2. Drain the water and grind the mixture into a smooth paste using a blender or grinder.
3. Heat the ghee or oil in a pan over medium heat. Add the ground rajgira mixture and cook, stirring constantly, until it forms a thick porridge (about 5-7 minutes).
4. Stir in the sliced almonds and salt. If desired, add sugar to taste.
5. Cook for an additional minute, then serve warm.
Cooking Time: 10-12 minutes
Rajgira Cookies for Tea-Time
These sweet and crumbly cookies are a perfect accompaniment to your favorite tea or coffee. Made with the ancient grain amaranth, also known as rajgira, these cookies offer a nutty flavor and a lovely texture.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup amaranth flour (rajgira)
– 1/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1 egg
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flours, sugar, and salt.
3. Add softened butter and mix until the dough comes together.
4. Beat in egg and vanilla extract.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 1 inch of space between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
7. Remove from oven and let cool on wire rack.
Cooking Time: 12-15 minutes
Rajgira Dhokla with Mustard Seeds
Rajgira Dhokla is a popular Gujarati snack made from buckwheat flour and flavored with aromatic spices. This recipe adds an extra layer of depth with the addition of mustard seeds, giving it a unique flavor profile.
Ingredients:
– 1 cup rajgira (buckwheat) flour
– 1/2 cup yogurt
– 1/4 teaspoon baking soda
– 1/4 teaspoon citric acid
– 1/2 teaspoon mustard seeds
– Salt, to taste
– Water, as needed
Instructions:
1. In a large bowl, mix together the rajgira flour and yogurt until well combined.
2. Add the baking soda, citric acid, and salt. Mix well.
3. Heat oil in a non-stick pan over medium heat. Pour in the batter and spread evenly.
4. Sprinkle mustard seeds on top of the dhokla and cook for 5-7 minutes, or until it’s lightly browned and crispy at the edges.
5. Remove from heat and let cool. Cut into desired shapes and serve.
Cooking Time: 10-12 minutes
Rajgira Poha with Cashews
Start your day with a delicious and nutritious breakfast dish that combines the nutty flavor of Rajgira poha with the crunchiness of cashews. This recipe is perfect for busy mornings, as it can be prepared in just 15 minutes!
Ingredients:
– 1 cup Rajgira poha (buckwheat flakes)
– 1/4 cup milk
– 1 tablespoon ghee or oil
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup cashews, chopped
Instructions:
1. In a large bowl, soak the Rajgira poha in milk for about 5 minutes.
2. Drain excess water and mix in ghee or oil, salt, and sugar.
3. Heat a non-stick pan over medium heat.
4. Add the soaked poha mixture and stir constantly for about 7-8 minutes, until it forms a fluffy consistency.
5. Top with chopped cashews and serve hot.
Cooking Time: 15 minutes
Rajgira Kheer with Saffron
Rajgira kheer is a traditional Indian dessert made from the flour of amaranth, commonly known as rajgira. This recipe adds a luxurious touch by incorporating saffron for an aromatic and visually appealing treat.
Ingredients:
– 1 cup rajgira flour (amaranth)
– 2 cups milk
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee or unsalted butter
– 1 tablespoon sugar (or to taste)
– Chopped nuts or dried fruits for garnish (optional)
Instructions:
1. In a large saucepan, combine milk, soaked saffron, and cardamom powder. Bring to a boil, then reduce heat to medium-low.
2. Add the rajgira flour and whisk continuously until the mixture thickens, about 10-12 minutes.
3. Remove from heat and stir in ghee or butter and sugar (or to taste).
4. Let cool slightly before serving. Garnish with chopped nuts or dried fruits, if desired.
Cooking Time: 15-18 minutes
Rajgira Idli with Tomato Chutney
Enjoy a nutritious and flavorful breakfast with this unique recipe that combines the goodness of amaranth flour (rajgira) idlis with a tangy tomato chutney.
Ingredients:
For Rajgira Idlis:
– 1 cup rajgira flour
– 1/2 cup yogurt
– 1/4 teaspoon baking powder
– Salt, to taste
– Water, as needed
For Tomato Chutney:
– 2 cups ripe tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 teaspoon red chili powder (optional)
Instructions:
1. Mix rajgira flour, yogurt, baking powder, and salt in a bowl.
2. Gradually add water to form a smooth batter.
3. Steam idlis using a steamer or an idli cooker for 10-12 minutes.
4. Heat oil in a pan over medium heat. Add onion, garlic, and tomato. Cook until the mixture is soft and mushy.
5. Season with lemon juice, salt, and red chili powder (if using).
6. Serve the Rajgira Idlis hot with the Tomato Chutney.
Cooking Time: 25 minutes
Rajgira Chaat with Yogurt
This recipe combines the nutty flavor of amaranth (rajgira) with the creaminess of yogurt, creating a delightful and healthy snack.
Ingredients:
– 1 cup cooked rajgira
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon cumin powder
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a bowl, mix together the cooked rajgira and yogurt until well combined.
2. Add lemon juice, salt, and cumin powder to the mixture and stir well.
3. Taste and adjust the seasoning as needed.
4. Garnish with chopped cilantro or scallions, if desired.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Rajgira Crackers with Sesame
Rajgira, also known as amaranth, is a nutritious and gluten-free grain that makes for a great snack when combined with sesame seeds. These crispy crackers are perfect for a quick bite or as a topping for your favorite soups.
Ingredients:
– 1 cup Rajgira flour
– 1/2 teaspoon salt
– 1 tablespoon sesame oil
– 1/4 cup sesame seeds
– Water, as needed
Instructions:
1. In a large mixing bowl, combine Rajgira flour and salt.
2. Gradually add water to the mixture to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 6 equal portions.
4. Roll out each portion into a thin sheet, about 1/8 inch thick.
5. Place sesame seeds on one half of the sheet and fold the other half over to create a triangle or square shape.
6. Press gently to seal the edges.
7. Heat sesame oil in a non-stick pan over medium heat. Cook crackers for 30-40 seconds per side, until crispy and golden brown.
Cooking Time: Approximately 10 minutes
Rajgira Bread with Flaxseeds
In this recipe, we’ll combine the ancient grain amaranth (rajgira) with flaxseeds to create a nutritious and delicious bread. This vegan-friendly bread is perfect for those looking for a gluten-free option.
Ingredients:
– 1 cup rajgira flour
– 1/2 cup whole wheat flour
– 1/4 cup ground flaxseeds
– 1 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1 cup water
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine rajgira flour, whole wheat flour, and ground flaxseeds.
2. Add salt, apple cider vinegar, and water to the dry ingredients. Mix until a sticky dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Shape the dough into a round or oblong loaf. Place on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the bread and gently shape again to create a crust.
6. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Rajgira Upma with Vegetables
Rajgira upma is a popular breakfast dish in India, made with the nutritious grain Amaranth (rajgira) and a variety of vegetables. This recipe combines the nutty flavor of amaranth with the sweetness of carrots and peas, making it a delicious and healthy start to your day.
Ingredients:
– 1 cup rajgira flour
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1/2 cup peas (fresh or frozen)
– Salt, to taste
– 2 tablespoons oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute.
4. Add grated carrot and peas, and stir well.
5. Add rajgira flour and mix with the vegetables.
6. Gradually add water, stirring continuously to prevent lumps.
7. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the mixture thickens.
8. Season with salt to taste.
9. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Summary
Discover the nutty goodness of rajgira, a gluten-free superfood! This article presents 22 delicious and nutritious recipes that showcase the versatility of rajgira. From breakfast options like Rajgira Pancakes with Honey to snack time treats like Rajgira Cookies for Tea-Time, these recipes cater to all tastes and dietary needs. With its natural sweetness and nutty flavor, rajgira is a perfect ingredient for those seeking gluten-free alternatives. Whether you’re a foodie or just looking for new recipe ideas, this collection of 22 rajgira recipes has something for everyone.