22 Nutritious Rajgira Recipes for Gluten-Free Diets

Packed with flavor and brimming with health benefits, rajgira (amaranth) is a gluten-free superstar that deserves a spot in your kitchen! Whether you’re navigating dietary restrictions or simply exploring nutritious alternatives, these 22 rajgira recipes promise to delight your taste buds while keeping meals wholesome. From hearty breakfasts to satisfying dinners, get ready to transform this ancient grain into modern culinary masterpieces. Let’s dive in!

Rajgira Paratha with Fresh Coriander

Craving something that’s both nutritious and packed with flavor? Let’s dive into the world of Rajgira Paratha with Fresh Coriander, a dish that’s as fun to make as it is to eat, proving that healthy doesn’t have to be boring!

Ingredients

• 1 cup rajgira (amaranth) flour (for a gluten-free twist)
• 1/2 cup fresh coriander, finely chopped (stems add great flavor too!)
• 1/2 tsp cumin seeds (toasted for extra aroma)
• 1/4 tsp red chili powder (adjust to spice preference)
• 1/2 tsp salt (or to taste)
• 2 tbsp ghee (or any neutral oil for frying)
• 1/4 cup water (adjust as needed for dough consistency)

Instructions

1. In a large mixing bowl, combine the rajgira flour, chopped coriander, cumin seeds, red chili powder, and salt. Mix well to distribute the spices evenly.
2. Gradually add water to the mixture, kneading gently until a soft, pliable dough forms. Tip: The dough should not stick to your hands; if it does, add a little more flour.
3. Divide the dough into 4 equal parts and roll each into a smooth ball between your palms.
4. On a lightly floured surface, flatten each ball with your palm, then roll out into a 6-inch circle, about 1/4 inch thick. Tip: Use a rolling pin dusted with flour to prevent sticking.
5. Heat a skillet over medium heat (350°F) and brush with ghee. Place the rolled paratha on the skillet.
6. Cook for 2 minutes or until small bubbles appear, then flip. Brush the top with ghee and cook for another 2 minutes until golden brown spots appear. Tip: Press gently with a spatula to ensure even cooking.
7. Repeat the process with the remaining dough balls, stacking the cooked parathas on a plate covered with a clean cloth to keep them warm.

Unbelievably soft with a slight crunch from the coriander and cumin, these parathas are a delight. Serve them hot with a dollop of yogurt or your favorite pickle for a meal that’s anything but ordinary.

Rajgira Paneer Tikki

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as fun to make as it is to eat! Rajgira Paneer Tikki is here to shake up your snack game with its crispy exterior and melt-in-your-mouth goodness.

Ingredients

• 1 cup rajgira (amaranth) flour – for that gluten-free goodness
• 1 cup crumbled paneer – the star of the show
• 1/4 cup boiled and mashed potatoes – for binding
• 1 tbsp finely chopped green chilies – adjust to taste
• 1 tbsp chopped cilantro – for a fresh kick
• 1 tsp cumin seeds – because every dish needs a little crunch
• 1/2 tsp garam masala – or any spice blend you love
• Salt to taste – don’t be shy
• 2 tbsp oil – or any neutral oil, for frying

Instructions

1. In a large mixing bowl, combine rajgira flour, crumbled paneer, mashed potatoes, green chilies, cilantro, cumin seeds, garam masala, and salt. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into equal portions and shape each into a flat, round tikki (patty) about 1/2 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat oil in a non-stick pan over medium heat (350°F). Once hot, carefully place the tikkis in the pan, leaving space between each.
4. Fry the tikkis for 3-4 minutes on each side or until golden brown and crispy. Flip them gently to avoid breaking.
5. Transfer the fried tikkis to a paper towel-lined plate to drain excess oil. Let them cool for a minute before serving.

Look at those golden beauties! These Rajgira Paneer Tikkis are crispy on the outside, soft and flavorful on the inside. Serve them with a side of mint chutney or stack them high in a burger for a creative twist. Either way, they’re bound to disappear fast!

Rajgira Thepla with Sesame Seeds

Alright, let’s dive into the world of gluten-free goodness with a twist! Rajgira Thepla with Sesame Seeds is not just a mouthful to say but a delight to munch on—perfect for those lazy Sunday brunches or when you’re feeling fancy on a Tuesday afternoon.

Ingredients

• 1 cup rajgira (amaranth) flour (for that gluten-free magic)
• 1/4 cup yogurt (or dairy-free alternative for a vegan twist)
• 1 tbsp sesame seeds (because everything’s better with a crunch)
• 1/2 tsp red chili powder (adjust to taste, unless you’re feeling brave)
• 1/2 tsp turmeric powder (for that golden glow)
• 1 tbsp oil (or any neutral oil, because we’re not picky)
• Water, as needed (just enough to bring it all together)
• Salt to taste (because bland is banned)

Instructions

1. In a large mixing bowl, combine rajgira flour, yogurt, sesame seeds, red chili powder, turmeric powder, and salt. Mix well to avoid any floury surprises.
2. Gradually add water, a little at a time, kneading into a soft dough. Tip: The dough should be pliable but not sticky—think playdough, but edible.
3. Divide the dough into equal portions and roll each into a ball. Flatten slightly between your palms for easier rolling.
4. On a lightly floured surface, roll each ball into a thin circle, about 6 inches in diameter. Tip: If the dough sticks, sprinkle a bit more rajgira flour—it’s like fairy dust for rolling.
5. Heat a skillet over medium heat and brush with oil. Cook each thepla for about 2 minutes on each side, or until golden brown spots appear. Tip: Press gently with a spatula to ensure even cooking—no one likes a half-raw thepla.
6. Serve hot with a dollop of yogurt or your favorite chutney. These theplas are wonderfully soft with a nutty crunch from the sesame seeds, making them a versatile side or snack. Try them rolled up with some spicy potato filling for an extra kick!

There you have it—Rajgira Thepla with Sesame Seeds that’s as fun to make as it is to eat. Who knew gluten-free could taste this good?

Rajgira Roti with Ghee

Zesty and packed with nutrients, Rajgira Roti with Ghee is the gluten-free flatbread you didn’t know you needed in your life. Perfect for those mornings when you’re craving something wholesome yet indulgent, this dish is a game-changer for your breakfast routine.

Ingredients

• 1 cup Rajgira (Amaranth) flour – for a nutty flavor
• 1/2 cup warm water – adjust as needed for dough consistency
• 1 tbsp Ghee – or any neutral oil for a lighter version
• 1/4 tsp salt – adjust to taste

Instructions

1. In a large mixing bowl, combine the Rajgira flour and salt. Mix well to ensure the salt is evenly distributed.
2. Gradually add warm water to the flour mixture, kneading continuously until a soft, pliable dough forms. Tip: The dough should not stick to your hands; if it does, add a little more flour.
3. Divide the dough into equal portions and roll each into a ball. Flatten each ball between your palms to form a small disc.
4. On a lightly floured surface, roll out each disc into a thin, round roti, about 6 inches in diameter. Tip: Use a rolling pin dusted with flour to prevent sticking.
5. Heat a non-stick skillet over medium heat (350°F). Carefully place the rolled roti onto the skillet.
6. Cook for about 1-2 minutes until small bubbles appear on the surface. Flip the roti and cook the other side for another 1-2 minutes. Tip: Apply a little ghee on both sides for extra flavor and a golden finish.
7. Remove from heat and serve warm. Repeat the process with the remaining dough.

Perfectly soft with a slight chew, Rajgira Roti with Ghee is a delightful twist on traditional flatbreads. Serve it with a dollop of yogurt or a drizzle of honey for a sweet and savory combo that’ll have everyone asking for seconds.

Rajgira Dosa with Coconut Chutney

Y’all, if you’re on the hunt for a gluten-free, protein-packed breakfast that doesn’t skimp on flavor, you’ve just hit the jackpot. This Rajgira Dosa with Coconut Chutney is about to become your morning MVP, offering a crispy, savory pancake that’s as nutritious as it is delicious.

Ingredients

• 1 cup rajgira (amaranth) flour – for that gluten-free goodness
• 1/4 cup rice flour – to add a bit of crispiness
• 1/2 tsp salt – adjust to taste
• 1 1/2 cups water – to get the perfect batter consistency
• 2 tbsp coconut oil – or any neutral oil, for cooking
• 1 cup grated coconut – fresh or frozen, but thawed
• 2 green chilies – adjust to taste, for a bit of heat
• 1/2 inch ginger – peeled, for that zing
• 1/2 tsp cumin seeds – for a hint of earthiness
• 1/2 cup water – to blend the chutney
• Salt to taste – because seasoning is key

Instructions

1. In a large bowl, whisk together rajgira flour, rice flour, and salt. Gradually add 1 1/2 cups water, stirring to avoid lumps, until the batter is smooth and slightly thinner than pancake batter. Let it rest for 10 minutes – this helps the flour absorb the water.
2. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil. Pour 1/4 cup batter into the center, quickly spreading it outward in a circular motion to form a thin dosa.
3. Cook for 2-3 minutes until the edges lift easily. Flip and cook for another 2 minutes until golden and crispy. Repeat with remaining batter.
4. For the chutney, blend coconut, green chilies, ginger, cumin seeds, and 1/2 cup water until smooth. Season with salt to taste.
5. Serve the crispy rajgira dosas hot with the coconut chutney on the side. Tip: For an extra crunch, sprinkle some sesame seeds on the dosa while it’s cooking.

Delightfully crispy with a nutty flavor, these rajgira dosas paired with the creamy coconut chutney are a match made in breakfast heaven. Try rolling them up with some sautéed veggies inside for a fun, on-the-go twist.

Rajgira Puri for Fasting

Who knew fasting could taste this good? Rajgira Puri, the little puffy breads made from amaranth flour, are here to prove that you don’t need to compromise on flavor when you’re observing a fast. Light, crispy, and utterly addictive, these puris are your ticket to a happy tummy even on the strictest fasting days.

Ingredients

• 1 cup amaranth flour (also known as rajgira atta)
• 1/4 cup mashed boiled potatoes (helps bind the dough)
• 1/2 tsp rock salt (or sendha namak, adjust to taste)
• 1/2 tsp cumin powder (for that extra zing)
• 2 tbsp ghee (or any neutral oil, for kneading)
• Water, as needed (just enough to bring the dough together)
• Oil, for deep frying (because we’re going all in)

Instructions

1. In a large mixing bowl, combine the amaranth flour, mashed potatoes, rock salt, and cumin powder. Mix well to ensure the spices are evenly distributed.
2. Add ghee to the mixture and rub it into the flour with your fingers until the mixture resembles breadcrumbs. This step ensures your puris will be flaky.
3. Gradually add water, a little at a time, and knead into a firm dough. The dough should not be sticky; if it is, add a bit more flour.
4. Cover the dough with a damp cloth and let it rest for 10 minutes. This helps the dough to relax and makes rolling easier.
5. Divide the dough into small, equal-sized balls. Roll each ball between your palms to smooth out any cracks.
6. On a lightly floured surface, roll each ball into a small circle, about 3 inches in diameter. If the dough sticks, sprinkle a little amaranth flour.
7. Heat oil in a deep frying pan over medium heat (350°F). To test if the oil is ready, drop a small piece of dough in; if it sizzles and rises to the top, you’re good to go.
8. Gently slide a rolled puri into the hot oil. Press it lightly with a slotted spoon, and it will puff up like magic. Fry until golden brown, about 30 seconds per side.
9. Remove the puri with a slotted spoon and drain on paper towels. Repeat with the remaining dough.

Fresh out of the fryer, these Rajgira Puris are a crispy, golden delight with a subtle nutty flavor from the amaranth flour. Serve them hot with a side of cooling yogurt or a tangy potato curry, and watch them disappear before you can say ‘fasting feast’.

Rajgira Ki Kadhi

Mmm, have you ever stumbled upon a dish that’s so delightfully quirky it makes you do a double-take? That’s Rajgira Ki Kadhi for you—a gluten-free, nutty, and tangy yogurt-based curry that’s here to shake up your dinner routine with its bold flavors and creamy texture.

Ingredients

• 1 cup amaranth flour (rajgira) – for that nutty, gluten-free goodness
• 2 cups plain yogurt – go for full-fat to keep it rich and creamy
• 4 cups water – to get the consistency just right
• 1 tbsp ghee – or any neutral oil, but ghee adds a magical aroma
• 1 tsp cumin seeds – because every great dish starts with a sizzle
• 1 green chili, finely chopped – adjust to taste, but a little heat never hurt anybody
• 1 tsp ginger paste – for that zingy kick
• Salt to taste – because bland is banned in this kitchen
• 1 tbsp chopped cilantro – for a fresh, herby finish

Instructions

1. In a large bowl, whisk together the amaranth flour and yogurt until smooth. Gradually add water while whisking to avoid lumps. Tip: A balloon whisk is your best friend here for a lump-free kadhi.
2. Heat ghee in a deep pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant. Tip: Don’t let them burn, or you’ll have to start over—sad times.
3. Add the green chili and ginger paste to the pan, sautéing for another 30 seconds. The aroma should be making your stomach growl by now.
4. Pour in the yogurt mixture, stirring constantly to prevent curdling. Bring to a gentle boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally. Tip: Patience is key—let the flavors meld beautifully.
5. Season with salt, stir well, and simmer for another 5 minutes. The kadhi should coat the back of a spoon nicely.
6. Garnish with chopped cilantro before serving. Tip: Serve hot with steamed rice or gluten-free rotis for a meal that’s comfort in a bowl.

Yummy doesn’t even begin to cover it—this Rajgira Ki Kadhi is a creamy, tangy, slightly spicy hug in a bowl. The amaranth flour gives it a unique, slightly grainy texture that’s oddly satisfying, while the yogurt keeps it light and refreshing. Try topping it with a handful of crunchy papad for an unexpected twist that’ll have everyone asking for seconds.

Rajgira Aloo Sabzi

Picture this: a dish so humble yet so mighty, it’ll make your taste buds do a happy dance. Rajgira Aloo Sabzi is here to turn your ordinary meal into an extraordinary feast, with potatoes and amaranth flour joining forces in a gluten-free, vegan delight that’s as nutritious as it is delicious.

Ingredients

• 2 cups potatoes, peeled and diced (keep them chunky for that perfect bite)
• 1/2 cup amaranth flour (aka rajgira, the gluten-free hero)
• 2 tbsp ghee or any neutral oil (because fat equals flavor)
• 1 tsp cumin seeds (for that earthy crunch)
• 1/2 tsp turmeric powder (hello, golden hue)
• 1 tsp red chili powder (adjust to taste, spice lovers)
• Salt to taste (don’t be shy)
• 1 cup water (the magic potion that brings it all together)
• Fresh cilantro for garnish (because we eat with our eyes first)

Instructions

1. Heat ghee in a pan over medium heat (350°F) until it’s shimmering like a disco ball.
2. Add cumin seeds and let them sizzle for about 30 seconds, or until they’re fragrant and dancing in the pan.
3. Toss in the diced potatoes, stirring to coat them in the ghee and cumin. Cook for 5 minutes, letting them get slightly golden.
4. Sprinkle in turmeric, red chili powder, and salt. Stir well to ensure every potato piece is wearing its spice jacket.
5. Lower the heat to medium-low (300°F) and slowly add amaranth flour, stirring continuously to avoid lumps. Tip: A whisk can be your best friend here.
6. Pour in water gradually, stirring constantly to create a smooth, thick sauce that clings to the potatoes. Cook for another 10 minutes, or until the potatoes are tender and the sauce has thickened.
7. Garnish with fresh cilantro before serving. Tip: Let it sit for 5 minutes off the heat; the flavors will marry beautifully.

Velvety potatoes smothered in a nutty, spicy amaranth sauce make this dish a texture lover’s dream. Serve it alongside warm rotis or scoop it up with crispy papads for a contrast that’ll keep you coming back for more.

Rajgira Chikki with Peanuts

Ready to crunch your way into a snack that’s as fun to say as it is to eat? Rajgira Chikki with Peanuts is your ticket to a sweet, nutty adventure that’s gluten-free and packed with energy. Perfect for those ‘I need a snack now’ moments or when you’re pretending to be healthy while sneaking treats.

Ingredients

• 1 cup rajgira (amaranth) flour – for a gluten-free base that’s surprisingly versatile
• 1/2 cup jaggery, grated – or swap with brown sugar for a different sweetness profile
• 1/4 cup water – just enough to dissolve the jaggery into a syrup
• 1/2 cup roasted peanuts, coarsely crushed – for that irresistible crunch
• 1 tbsp ghee – or any neutral oil, but ghee adds a rich flavor
• A pinch of cardamom powder – because a little spice makes everything nice

Instructions

1. Heat a non-stick pan over medium heat and add the ghee. Let it melt completely, swirling the pan to coat the bottom evenly.
2. Add the rajgira flour to the pan. Roast it for 5-7 minutes, stirring constantly, until it turns a light golden color and smells nutty. Tip: Keep the flame medium to avoid burning.
3. In a separate saucepan, combine the jaggery and water. Cook over medium heat until the jaggery dissolves completely and the mixture reaches a one-string consistency (about 5 minutes). Tip: Test by dropping a small amount between your fingers; it should form a single thread when pulled apart.
4. Quickly mix the roasted rajgira flour and crushed peanuts into the jaggery syrup. Stir vigorously to combine everything evenly before the syrup cools.
5. Transfer the mixture onto a greased tray or parchment paper. Flatten it with a rolling pin to about 1/4 inch thickness. Tip: Work fast as the mixture hardens quickly.
6. While still warm, cut into squares or rectangles. Let it cool completely before breaking apart.

Absolutely addictive, this Rajgira Chikki offers a delightful contrast of textures – crispy, crunchy, and slightly chewy. Serve it as a post-workout energy booster or crumble it over yogurt for a breakfast twist that’ll make you the hero of your kitchen.

Rajgira Halwa with Cardamom

Get ready to dive into a bowl of comfort that’s as fun to say as it is to eat—Rajgira Halwa with Cardamom. This isn’t just any halwa; it’s a gluten-free, nutty, and aromatic delight that’ll have you wondering why you haven’t been making it all along.

Ingredients

• 1 cup rajgira (amaranth) flour – toast it lightly for a deeper flavor
• 1/2 cup ghee – or any neutral oil, but ghee wins for authenticity
• 1 cup sugar – adjust to taste, because life’s too sweet not to
• 2 cups water – hot, to save time and your patience
• 1/2 tsp cardamom powder – because aroma is half the battle
• A pinch of salt – to make the sweet stuff shine

Instructions

1. Heat ghee in a heavy-bottomed pan over medium heat until it melts completely, about 1 minute. Tip: Keep the heat medium to avoid burning the ghee.
2. Add rajgira flour to the pan and stir continuously. Cook until the flour turns golden brown and releases a nutty aroma, about 5-7 minutes. Tip: Constant stirring is your best friend here to prevent clumps.
3. Slowly pour in hot water while stirring vigorously to avoid lumps. Continue stirring until the mixture thickens, about 3-5 minutes. Tip: A whisk can be your secret weapon against lumps.
4. Add sugar, cardamom powder, and salt. Stir well until the sugar dissolves completely and the halwa comes together, about 2-3 minutes.
5. Remove from heat and let it sit for 2 minutes before serving. This allows the halwa to set slightly for the perfect texture.

Kick back and savor the creamy, cardamom-kissed goodness of this Rajgira Halwa. Serve it warm with a dollop of ghee on top for that extra indulgence, or chill it for a firmer texture that’s just as delightful.

Rajgira Ladoo with Jaggery

Dive into the world of guilt-free indulgence with these Rajgira Ladoos, where the earthy goodness of rajgira (amaranth) meets the unrefined sweetness of jaggery. Perfect for those days when you’re craving something sweet but want to keep it wholesome, these ladoos are a breeze to whip up and even easier to devour.

Ingredients

• 1 cup rajgira (amaranth) flour – toast it lightly for a nuttier flavor
• 1/2 cup jaggery, grated – adjust according to your sweet tooth
• 2 tbsp ghee – or any neutral oil, but ghee adds richness
• 1/4 cup water – just enough to bind the mixture
• 1/4 tsp cardamom powder – for that aromatic kick
• A pinch of salt – to balance the sweetness

Instructions

1. Heat a pan on medium-low and add the rajgira flour. Toast it for 5-7 minutes until it turns aromatic, stirring constantly to avoid burning.
2. In another pan, combine jaggery and water. Heat on medium until the jaggery dissolves completely, about 3-4 minutes. Strain to remove any impurities.
3. Add ghee to the toasted rajgira flour and mix well. The mixture should look crumbly but moist.
4. Pour the jaggery syrup into the flour mixture, add cardamom powder and salt. Mix vigorously until everything comes together like a dough.
5. Let the mixture cool slightly until it’s safe to handle. Then, shape into small, even-sized balls (ladoos) while still warm for the best texture.
6. Allow the ladoos to set at room temperature for about 30 minutes before serving. They’ll firm up as they cool.

Marvel at how these Rajgira Ladoos strike the perfect balance between chewy and crumbly, with the deep, caramel-like sweetness of jaggery shining through. Serve them as a festive treat or pack them for a quick energy boost during your busy day.

Rajgira Pancakes with Honey

These Rajgira Pancakes with Honey are the gluten-free, guilt-free breakfast of champions. Trust us, your taste buds will throw a party, and your body will thank you for the wholesome start to the day.

Ingredients

• 1 cup rajgira (amaranth) flour – for a nutty, earthy base
• 1 cup almond milk – or any plant-based milk to keep it vegan
• 1 tbsp honey – plus extra for drizzling, because why not?
• 1 tsp baking powder – the secret to fluffy pancakes
• 1/2 tsp cinnamon – for a warm, spicy kick
• 1 tbsp coconut oil – or any neutral oil, for greasing the pan
• A pinch of salt – to balance the sweetness

Instructions

1. In a large mixing bowl, whisk together the rajgira flour, baking powder, cinnamon, and salt until well combined.
2. Add the almond milk and honey to the dry ingredients, stirring until the batter is smooth and free of lumps. Let it sit for 5 minutes to thicken slightly.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with coconut oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
6. Transfer the pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed.

Absolutely divine when served warm with a generous drizzle of honey and a sprinkle of cinnamon. The pancakes are delightfully fluffy with a subtle nuttiness from the rajgira flour, making them a perfect canvas for your favorite toppings. Try stacking them high with fresh berries for an Instagram-worthy breakfast that’s as delicious as it looks.

Rajgira Porridge with Almonds

Howdy, food lovers! If you’re on the hunt for a breakfast that’s both nourishing and a tad exotic, let’s dive into the world of Rajgira Porridge with Almonds. This gluten-free gem is like a warm hug for your tummy, with a nutty twist that’ll make your morning routine anything but boring.

Ingredients

• 1 cup Rajgira flour (also known as amaranth flour, for a gluten-free kick)
• 2 cups water (or almond milk for extra creaminess)
• 1/4 cup sliced almonds (because everything’s better with almonds, right?)
• 2 tbsp honey (adjust to sweetness preference)
• 1/2 tsp cardamom powder (for that aromatic magic)
• A pinch of salt (to balance the flavors)

Instructions

1. In a medium saucepan, whisk together Rajgira flour and water until smooth to avoid any lumps.
2. Turn the heat to medium and bring the mixture to a gentle boil, stirring constantly to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 5 minutes, continuing to stir. Tip: The porridge will thicken quickly, so keep an eye on it!
4. Add the sliced almonds, honey, cardamom powder, and a pinch of salt. Stir well to combine and cook for another 2 minutes.
5. Remove from heat and let it sit for a minute to thicken further. Tip: If the porridge gets too thick, add a splash of water or almond milk to reach your desired consistency.
6. Serve warm. Tip: For an extra indulgent touch, top with additional almonds and a drizzle of honey.

Who knew something so simple could taste so divine? The Rajgira Porridge with Almonds boasts a creamy texture with a delightful crunch from the almonds, and the cardamom adds a whisper of exotic flavor. Try serving it with a side of fresh fruit for a breakfast that’s as colorful as it is delicious.

Rajgira Cookies for Tea-Time

Dive into the world of gluten-free baking with these Rajgira Cookies, a perfect companion for your tea-time escapades. These little delights are not just a treat for your taste buds but also a fun way to impress your friends with your baking prowess.

Ingredients

• 1 cup Rajgira flour (also known as amaranth flour, for a gluten-free twist)
• 1/2 cup jaggery powder (or sugar, adjust to taste)
• 1/4 cup ghee (melted, or any neutral oil for a vegan version)
• 1/4 tsp cardamom powder (for that aromatic kick)
• 2 tbsp water (just enough to bind the dough)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. In a mixing bowl, combine the Rajgira flour and jaggery powder. Mix well to ensure no lumps.
3. Add the melted ghee and cardamom powder to the dry ingredients. Mix until the mixture resembles coarse crumbs.
4. Gradually add water, one tablespoon at a time, to bind the dough. The dough should be firm but pliable.
5. Divide the dough into small portions and shape them into cookies. Place them on the prepared baking tray, leaving some space between each.
6. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown.
7. Remove from the oven and let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Crunchy on the outside with a slightly chewy center, these Rajgira Cookies are a delightful contrast of textures. Serve them with a cup of masala chai for an authentic experience, or get creative by sandwiching them with a dollop of nut butter for an extra indulgent treat.

Rajgira Dhokla with Mustard Seeds

Today’s the day we ditch the mundane and dive into the world of Rajgira Dhokla with Mustard Seeds—a dish that’s as fun to say as it is to eat. Trust me, your taste buds are in for a treat with this fluffy, savory delight that’s perfect for when you’re craving something light yet packed with flavor.

Ingredients

• 1 cup Rajgira flour (also known as amaranth flour, for that gluten-free goodness)
• 1/2 cup yogurt (the creamier, the better)
• 1/2 cup water (room temperature, to avoid shocking the batter)
• 1 tsp mustard seeds (for that pop of flavor and texture)
• 1 tbsp oil (or any neutral oil, to keep things from sticking)
• 1/2 tsp turmeric powder (for color and a hint of earthiness)
• 1/2 tsp baking soda (the secret to that airy lift)
• Salt to taste (because bland is banned)

Instructions

1. In a large mixing bowl, whisk together Rajgira flour, yogurt, and water until smooth. Let it sit for 10 minutes to allow the flour to hydrate fully.
2. Add turmeric powder and salt to the batter, mixing well to incorporate. The batter should be thick but pourable—adjust with a bit more water if needed.
3. Sprinkle baking soda over the batter and give it a quick stir. Watch as it magically starts to bubble—this is your cue to move fast.
4. Heat oil in a small pan over medium heat. Add mustard seeds and let them pop for about 30 seconds, then immediately pour this over the batter and mix gently.
5. Pour the batter into a greased dhokla steamer or any shallow dish that fits inside your steamer. Steam for 15 minutes on high heat, or until a toothpick comes out clean.
6. Let the dhokla cool for a few minutes before cutting into squares. This patience-testing step ensures they hold their shape.

Bite into these golden squares, and you’ll be greeted with a spongy texture and a nutty, slightly tangy flavor that’s downright addictive. Serve them with a side of mint chutney or simply enjoy as is—because sometimes, the simplest things are the most satisfying.

Rajgira Poha with Cashews

Picture this: a breakfast so light yet satisfying, it’ll make your morning routine feel like a breeze. Rajgira Poha with Cashews is here to turn your ordinary day into an extraordinary one, with its nutty crunch and fluffy texture.

Ingredients

• 1 cup Rajgira (amaranth) flakes – for a gluten-free twist
• 2 tbsp ghee – or any neutral oil, but ghee adds richness
• 1/4 cup raw cashews – because everything’s better with cashews
• 1/2 tsp cumin seeds – for that earthy kick
• 1 green chili, finely chopped – adjust to taste, spice lovers
• 1/2 tsp turmeric powder – for color and health
• Salt to taste – don’t be shy
• 1 tbsp lemon juice – for a tangy finish
• Fresh cilantro, chopped – for garnish and freshness

Instructions

1. Heat ghee in a pan over medium heat (350°F) until melted. Tip: Test the heat by adding a cumin seed; if it sizzles, you’re good to go.
2. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Toss in the cashews and roast until golden, about 2 minutes. Keep stirring to avoid burning.
4. Add the green chili and sauté for another minute. Tip: Wear gloves if you’re sensitive to chili oils.
5. Sprinkle turmeric powder and salt, stirring quickly to mix without clumping.
6. Gently fold in the Rajgira flakes, ensuring they’re well-coated with the ghee and spices. Cook for 2 minutes.
7. Drizzle lemon juice over the mixture and give it a final stir. Tip: The lemon juice brightens the flavors, so don’t skip it.
8. Remove from heat and garnish with fresh cilantro.

Fluffy, fragrant, and with just the right amount of crunch, this Rajgira Poha is a textural dream. Serve it warm with a side of yogurt for a contrast in temperatures, or pack it for a picnic—it’s versatile like that.

Rajgira Kheer with Saffron

Just when you thought kheer couldn’t get any more indulgent, along comes Rajgira Kheer with Saffron to prove you wrong. This gluten-free, nutty delight is like a hug in a bowl, perfect for when you’re craving something sweet but want to keep it wholesome.

Ingredients

• 1 cup Rajgira (amaranth) flour – for that nutty, wholesome base
• 4 cups whole milk – the creamier, the better
• 1/2 cup sugar – adjust to taste, sweet tooths
• 1/4 tsp saffron strands – soak in 1 tbsp warm milk for maximum flavor
• 1/2 tsp cardamom powder – because aroma is everything
• 2 tbsp chopped nuts (almonds, pistachios) – for that crunchy finish

Instructions

1. In a heavy-bottomed pan, dry roast the Rajgira flour over medium heat for 2-3 minutes until fragrant. Tip: Keep stirring to avoid burning.
2. Slowly add milk to the flour, whisking continuously to prevent lumps. Tip: A balloon whisk is your best friend here.
3. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally.
4. Add sugar, saffron (with its milk), and cardamom powder. Stir well and cook for another 5 minutes. Tip: The color should turn a beautiful golden hue.
5. Remove from heat and let it sit for 5 minutes. It will thicken as it cools.
6. Garnish with chopped nuts before serving.

Warm, creamy, and with just the right amount of nuttiness, this kheer is a showstopper. Serve it chilled for a refreshing twist or warm for those cozy nights in.

Rajgira Idli with Tomato Chutney

Today’s the day we ditch the ordinary and dive spoon-first into the world of Rajgira Idli with Tomato Chutney, a dish that’s as fun to say as it is to eat. Think of it as your breakfast’s passport to flavor town, no luggage required.

Ingredients

• 1 cup Rajgira flour (also known as amaranth flour, for a gluten-free twist)
• 1/2 cup yogurt (the creamier, the better)
• 1/2 tsp baking soda (the secret fluff-maker)
• 1 tbsp oil (or any neutral oil, to grease the idli molds)
• 2 cups tomatoes, chopped (the juicier, the happier your chutney)
• 1 tbsp oil (yes, again, for the chutney)
• 1 tsp mustard seeds (for that pop of flavor)
• 2 dried red chilies (adjust to taste, unless you’re feeling fiery)
• Salt to taste (because bland is banned)

Instructions

1. In a mixing bowl, combine Rajgira flour, yogurt, and baking soda. Mix until smooth. Let it sit for 10 minutes to get acquainted.
2. While the batter rests, grease your idli molds with oil. This ensures your idlis won’t stick around longer than they’re welcome.
3. Pour the batter into the molds, filling each only halfway to account for their rise to greatness.
4. Steam the idlis for 10 minutes on medium heat. A toothpick test should come out clean when they’re done.
5. For the chutney, heat oil in a pan and toss in mustard seeds and dried red chilies. Wait for the seeds to pop like tiny fireworks.
6. Add the chopped tomatoes and salt. Cook on medium heat for 5 minutes, or until the tomatoes break down into a saucy consistency.
7. Blend the tomato mixture until smooth. For a chunkier vibe, pulse it lightly.

Kick back and marvel at your creation: fluffy, gluten-free idlis paired with a tangy tomato chutney that packs a punch. Serve them hot for breakfast, or heck, any time you crave a dish that’s as nutritious as it is delicious. Top with a dollop of ghee for that golden touch.

Rajgira Chaat with Yogurt

Yummy doesn’t even begin to cover this Rajgira Chaat with Yogurt—a dish that’s as fun to make as it is to eat, blending textures and flavors in a way that’ll make your taste buds do a happy dance. Perfect for those who love a bit of crunch with their creaminess, this recipe is a game-changer for snack time.

Ingredients

• 1 cup rajgira (amaranth) flour – for a gluten-free base that’s packed with protein
• 1/2 cup water – to bind the flour, adjust as needed
• 1/2 tsp salt – because flavor is everything
• 1/2 cup yogurt – go for full-fat for extra creaminess
• 1/4 cup tamarind chutney – sweet, tangy, and utterly irresistible
• 1/4 cup chopped cilantro – for a fresh, herby kick
• 1/4 cup pomegranate seeds – adds a juicy burst and a pop of color
• 1/2 tsp cumin powder – to sprinkle on top for that earthy warmth

Instructions

1. In a mixing bowl, combine rajgira flour, water, and salt to form a dough. Tip: The dough should be pliable but not sticky—adjust water or flour as needed.
2. Divide the dough into small balls and flatten each into thin discs. Heat a non-stick pan over medium heat and cook each disc for 2 minutes on each side until golden brown. Tip: No oil needed, but keep an eye to prevent burning.
3. Once cooled, break the discs into bite-sized pieces and layer them in a serving bowl.
4. Drizzle yogurt evenly over the rajgira pieces, followed by tamarind chutney. Tip: Swirl the yogurt and chutney for a marbled effect that’s as pretty as it is tasty.
5. Sprinkle chopped cilantro, pomegranate seeds, and cumin powder on top. Tip: The more color, the better—don’t hold back on the garnishes.

Vibrant and bursting with flavors, this Rajgira Chaat with Yogurt is a textural masterpiece—crunchy rajgira meets creamy yogurt, with the tangy sweetness of chutney and the freshness of cilantro. Serve it in mini cups for a party or enjoy it straight from the bowl for a solo snack session that feels anything but lonely.

Rajgira Crackers with Sesame

Zesty and packed with crunch, these Rajgira Crackers with Sesame are your next snack obsession. Perfect for those who love a gluten-free bite that doesn’t skimp on flavor or fun.

Ingredients

• 1 cup rajgira (amaranth) flour – for a gluten-free base that’s surprisingly versatile
• 1/4 cup sesame seeds – toast them lightly for an extra nutty flavor
• 2 tbsp olive oil – or any neutral oil you have on hand
• 1/2 tsp salt – adjust to taste, but don’t be shy
• 1/2 cup water – just enough to bring the dough together

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a mixing bowl, combine the rajgira flour, sesame seeds, and salt. Mix well to distribute the sesame seeds evenly.
3. Add the olive oil to the dry ingredients and mix until the mixture resembles coarse crumbs.
4. Gradually add water, a little at a time, until the dough comes together. It should be firm but pliable.
5. Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness for uniform crackers.
6. Remove the top parchment sheet and cut the dough into squares or rectangles using a pizza cutter or sharp knife.
7. Transfer the cut dough onto the prepared baking sheet, leaving a little space between each cracker.
8. Bake for 15-20 minutes, or until the edges are golden and the crackers are crisp. Keep an eye on them to prevent over-browning.
9. Let the crackers cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, these crackers are not just any ordinary snack; they’re a crunchy, nutty delight that pairs wonderfully with your favorite dip or cheese. Never underestimate the power of a homemade cracker to elevate your snack game to gourmet levels.

Rajgira Bread with Flaxseeds

Feast your eyes (and eventually your stomach) on this gluten-free marvel that’s about to make your taste buds do a happy dance. Rajgira Bread with Flaxseeds isn’t just a mouthful to say—it’s a delicious, nutritious powerhouse that’s surprisingly easy to whip up, even if your cooking skills are more ‘microwave maestro’ than ‘gourmet chef’.

Ingredients

• 1 cup rajgira (amaranth) flour – for that gluten-free goodness
• 2 tbsp flaxseeds – because we’re fancy like that
• 1 cup water – or enough to get the right dough consistency
• 1/2 tsp salt – adjust to taste, but don’t skip it
• 1 tbsp olive oil – or any neutral oil, really

Instructions

1. In a mixing bowl, combine the rajgira flour, flaxseeds, and salt. Mix them like you’re introducing them at a party.
2. Slowly add water to the dry ingredients, stirring continuously to avoid lumps. You’re aiming for a dough that’s firm yet pliable—think Play-Doh, but edible.
3. Heat a non-stick pan over medium heat (about 350°F) and brush it lightly with olive oil. This is where the magic starts.
4. Divide the dough into small balls, then flatten each into a disc about 1/4 inch thick. No need for perfection here; rustic is in.
5. Cook each disc for about 2 minutes on each side, or until golden brown spots appear. Flip like you mean it.
6. Transfer the cooked bread to a plate and cover with a cloth to keep warm. Repeat with the remaining dough, adding more oil to the pan as needed.

Ready to dig in? This rajgira bread boasts a nutty flavor and a satisfyingly chewy texture that pairs perfectly with just about anything—or stands proudly on its own. Try serving it warm with a dollop of honey or as the base for your next avocado toast adventure.

Rajgira Upma with Vegetables

Buckle up, foodies! We’re about to dive into a dish that’s as fun to say as it is to eat – Rajgira Upma with Vegetables. This gluten-free gem is your ticket to a hearty, healthy breakfast that’ll make you forget all about those sad, soggy cereals.

Ingredients

• 1 cup rajgira (amaranth) flour – for that gluten-free goodness
• 2 cups water – because even upma needs to stay hydrated
• 1 tbsp ghee or any neutral oil – for a touch of richness
• 1/2 cup mixed vegetables (carrots, peas, beans) – the more colorful, the better
• 1/2 tsp mustard seeds – for a little pop of flavor
• 1 green chili, finely chopped – adjust to taste, unless you’re brave
• Salt to taste – because bland is banned
• A handful of curry leaves – for that authentic aroma

Instructions

1. Heat ghee in a pan over medium heat. Once hot, add mustard seeds and wait for them to pop – it’s like mini fireworks in your kitchen!
2. Toss in the green chili and curry leaves, sautéing for about 30 seconds until fragrant. Your nose will thank you.
3. Add the mixed vegetables and sauté for 2-3 minutes until they’re just tender but still have a bit of crunch. Nobody likes mushy veggies at this party.
4. Slowly add the rajgira flour to the pan, stirring continuously to avoid lumps. Think of it as your morning workout.
5. Gradually pour in the water, stirring constantly to combine everything into a smooth mixture. This is where the magic happens.
6. Cook on low heat for 5-7 minutes, stirring occasionally, until the upma thickens and starts to leave the sides of the pan. Patience is key here.
7. Season with salt, give it one final stir, and turn off the heat. Taste and adjust the seasoning if needed – you’re the boss here.

Unbelievably satisfying, this Rajgira Upma with Vegetables is a texture dream – slightly grainy, wonderfully hearty, and packed with flavors that dance on your palate. Serve it hot with a side of yogurt or a dollop of ghee for that extra indulgence. Who knew healthy could taste this good?

Summary

Absolutely packed with wholesome goodness, these 22 Rajgira recipes are a treasure trove for anyone on a gluten-free diet. From breakfast to dessert, there’s something for every meal and craving. We’d love to hear which recipes you try and adore—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy gluten-free cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.