Venturing into gluten-free cooking doesn’t mean sacrificing flavor or variety—especially when you discover the versatile power of rajgira (amaranth)! Whether you’re craving comforting breakfasts, satisfying snacks, or wholesome dinners, these nutrient-packed recipes will transform your kitchen routine. Ready to explore delicious, gluten-free possibilities? Dive into our roundup and get inspired to cook up something amazing today!
Rajgira Paratha with Spiced Yogurt
Meticulously crafted from ancient grains, this gluten-free Rajgira Paratha offers a delicate, nutty canvas for the vibrant spiced yogurt accompaniment. Each golden-brown flatbread reveals a tender, pliable texture that beautifully contrasts with the cool, tangy yogurt infused with aromatic spices. This harmonious pairing transforms simple ingredients into an elegant meal that nourishes both body and spirit.
Ingredients
– 2 cups rajgira flour
– 1/2 teaspoon salt
– 3/4 cup warm water
– 2 tablespoons ghee
– 1 cup plain yogurt
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon red chili powder
– 1 tablespoon fresh cilantro
– 1/4 teaspoon chaat masala
Instructions
1. Combine 2 cups rajgira flour and 1/2 teaspoon salt in a large mixing bowl.
2. Gradually add 3/4 cup warm water while mixing with your fingers until a soft dough forms.
3. Knead the dough for 3-4 minutes until smooth and pliable, adding more flour if sticky.
4. Divide the dough into 6 equal portions and roll each into smooth balls.
5. Dust a clean surface with rajgira flour and roll one ball into a 6-inch circle.
6. Heat a skillet over medium heat and place the rolled paratha on the dry surface.
7. Cook for 1 minute until small bubbles appear on the surface.
8. Flip the paratha and cook for another 30 seconds.
9. Spread 1 teaspoon ghee on the cooked side and flip again.
10. Cook for 45 seconds until golden brown spots appear.
11. Repeat the ghee application on the other side and cook for 45 seconds more.
12. Remove the paratha from the skillet and repeat steps 5-11 with remaining dough balls.
13. In a separate bowl, whisk 1 cup plain yogurt until smooth and creamy.
14. Heat 1 teaspoon ghee in a small pan over medium heat.
15. Add 1/2 teaspoon cumin seeds and cook for 30 seconds until fragrant.
16. Pour the tempered cumin seeds over the yogurt.
17. Sprinkle 1/4 teaspoon red chili powder, 1/4 teaspoon chaat masala, and 1 tablespoon fresh cilantro over the yogurt.
18. Gently fold the spices into the yogurt until evenly distributed.
You’ll discover the paratha’s slightly crisp exterior gives way to a surprisingly soft interior, while the spiced yogurt provides a cooling contrast with its layered heat from the chili and earthy cumin. Consider serving these warm flatbreads topped with the yogurt mixture and accompanied by a fresh cucumber salad for a complete, refreshing meal that celebrates texture and temperature contrasts.
Rajgira Roti with Fresh Coriander Chutney
Zestfully embracing ancient grains, this gluten-free flatbread combines earthy amaranth flour with vibrant herbs, creating a canvas for the bright, citrus-kissed coriander chutney that dances alongside it. Perfect for those seeking wholesome alternatives without sacrificing flavor, this dish transforms simple ingredients into an elegant meal. Each component celebrates freshness and texture in harmonious balance.
Ingredients
– 1 cup amaranth flour
– 1/4 cup warm water
– 1/2 tsp salt
– 1 tbsp olive oil
– 1 cup fresh coriander leaves
– 1/4 cup fresh mint leaves
– 1 green chili
– 2 tbsp lemon juice
– 1/4 tsp cumin seeds
– 2 tbsp water
– 1/4 tsp salt
Instructions
1. Combine 1 cup amaranth flour and 1/2 tsp salt in a medium mixing bowl.
2. Gradually add 1/4 cup warm water while mixing with your other hand until a crumbly dough forms.
3. Knead the dough for 3 minutes until smooth and pliable, adding more water 1 teaspoon at a time if needed.
4. Divide the dough into 4 equal portions and roll each into a smooth ball.
5. Place one dough ball between two sheets of parchment paper and roll into a 6-inch circle, applying even pressure.
6. Heat a non-stick skillet over medium heat until water droplets sizzle immediately upon contact.
7. Carefully transfer one rolled roti to the hot skillet and cook for 90 seconds until the edges begin to lift.
8. Flip the roti using a spatula and cook for another 60 seconds until golden spots appear on both sides.
9. Brush the cooked roti with 1/4 tbsp olive oil and transfer to a plate, covering with a clean kitchen towel to keep warm.
10. Repeat steps 5-9 with remaining dough balls, stacking the cooked rotis under the towel.
11. Combine 1 cup fresh coriander leaves, 1/4 cup fresh mint leaves, 1 green chili, 2 tbsp lemon juice, 1/4 tsp cumin seeds, 2 tbsp water, and 1/4 tsp salt in a blender.
12. Blend the mixture on high speed for 45 seconds, scraping down the sides once, until a smooth paste forms.
13. Transfer the chutney to a small serving bowl and refrigerate for 10 minutes to allow flavors to meld.
14. Serve the warm rotis immediately with the chilled coriander chutney.
Notably delicate yet surprisingly sturdy, these rotis offer a nutty complexity that perfectly complements the chutney’s vibrant acidity. The interplay of textures—the roti’s slight graininess against the chutney’s silken freshness—creates a sophisticated balance that feels both rustic and refined. For an elegant presentation, stack the rotis diagonally and drizzle the bright green chutney in artistic swirls across the plate.
Rajgira Puri for Festive Occasions
A celebration of tradition and texture, Rajgira Puri emerges as a gluten-free delicacy perfect for festive gatherings, its earthy aroma and golden crispness promising both nourishment and nostalgia. Crafted from nutrient-rich amaranth flour, these deep-fried breads carry the warmth of ancient grains while adapting beautifully to modern dietary preferences. Their delicate crunch and subtle nuttiness make them an elegant addition to any celebratory table.
Ingredients
– 2 cups amaranth flour
– 1/4 cup mashed potato
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon red chili powder
– 1/4 cup warm water
– 4 cups vegetable oil
– 1/2 teaspoon salt
Instructions
1. Combine 2 cups amaranth flour, 1/4 cup mashed potato, 1/2 teaspoon cumin seeds, 1/2 teaspoon red chili powder, and 1/2 teaspoon salt in a large mixing bowl.
2. Gradually add 1/4 cup warm water while kneading the mixture into a firm, smooth dough for exactly 5 minutes until no dry flour remains.
3. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes to allow the flour to hydrate properly.
4. Divide the rested dough into 12 equal portions and roll each portion between your palms to form smooth balls.
5. Lightly dust your work surface with amaranth flour and gently press each dough ball into a flat disc.
6. Roll each disc into a 4-inch diameter circle using even pressure to maintain uniform thickness.
7. Heat 4 cups vegetable oil in a deep frying pan over medium heat until it reaches 350°F on a deep-fry thermometer.
8. Carefully slide one puri into the hot oil and fry for 30 seconds until small bubbles appear on the surface.
9. Gently press the puri with a slotted spoon to help it puff up completely, then flip it over.
10. Fry the other side for another 30 seconds until both sides turn golden brown with crisp edges.
11. Remove the puri using a slotted spoon and drain excess oil by placing it on a paper towel-lined plate.
12. Repeat the frying process with remaining puris, maintaining oil temperature at 350°F throughout.
Beyond their initial crispness, these golden discs reveal a delicate interior that melts pleasantly against the palate. Their subtle nutty flavor pairs beautifully with tangy tamarind chutney or cooling yogurt dip, while the cumin seeds provide occasional bursts of aromatic warmth. For an elegant presentation, stack them artfully beside colorful vegetable curries or arrange them as edible vessels for spiced potato fillings.
Rajgira Dosa with Coconut Chutney
For those seeking a gluten-free alternative that doesn’t compromise on flavor or texture, this delicate crepe made from nutrient-rich amaranth flour offers both elegance and nourishment. Folding gracefully with a subtle nuttiness, it pairs exquisitely with the creamy, aromatic coconut chutney that accompanies it. This South Indian-inspired dish brings together ancient grains and tropical flavors in a modern, health-conscious preparation.
Ingredients
– 1 cup rajgira flour
– 1/4 cup rice flour
– 1/2 tsp salt
– 1 1/4 cups water
– 2 tbsp vegetable oil
– 1 cup shredded coconut
– 2 green chilies
– 1/2 inch ginger
– 1/4 cup cilantro
– 1 tbsp lemon juice
– 1/4 tsp salt
– 1/4 cup water
Instructions
1. Combine 1 cup rajgira flour, 1/4 cup rice flour, and 1/2 tsp salt in a medium bowl.
2. Gradually whisk in 1 1/4 cups water until the batter is smooth and free of lumps.
3. Let the batter rest for 15 minutes to allow the flours to fully hydrate.
4. Meanwhile, prepare the chutney by blending 1 cup shredded coconut, 2 green chilies, 1/2 inch ginger, 1/4 cup cilantro, 1 tbsp lemon juice, and 1/4 tsp salt in a blender.
5. Add 1/4 cup water gradually while blending until the chutney reaches a smooth, spreadable consistency.
6. Transfer the chutney to a serving bowl and set aside.
7. Heat a non-stick skillet over medium heat until a drop of water sizzles immediately.
8. Lightly grease the skillet with 1 tsp vegetable oil using a paper towel.
9. Pour 1/4 cup of batter into the center of the skillet and quickly swirl to form a thin, even circle.
10. Cook for 90 seconds until the edges begin to lift and the surface appears dry.
11. Drizzle 1/2 tsp vegetable oil around the edges of the dosa.
12. Flip carefully using a thin spatula and cook for another 60 seconds until golden spots appear.
13. Transfer to a plate and repeat with remaining batter, greasing the skillet between each dosa.
14. Serve immediately with the prepared coconut chutney. Our dosa emerges with a delicate crispness that gives way to a tender interior, while the chutney provides a refreshing contrast of creamy coconut and bright citrus notes. Offer these elegant crepes as part of a brunch spread or fold them around spiced vegetables for a sophisticated gluten-free wrap.
Rajgira Thepla with Pickled Vegetables
Yielded from ancient grain traditions, Rajgira Thepla with Pickled Vegetables offers a gluten-free twist on classic Indian flatbreads, where earthy amaranth flour creates delicate, pliable rounds perfect for wrapping around tangy, quick-pickled vegetables. This vibrant dish balances nutty warmth with bright acidity, making it an elegant yet approachable addition to any modern table. Each component celebrates texture and flavor harmony, transforming simple ingredients into a memorable culinary experience.
Ingredients
– 1 cup amaranth flour
– 2 tbsp yogurt
– 1/4 cup water
– 1/2 tsp turmeric
– 1/2 tsp red chili powder
– 1/4 tsp asafoetida
– 1 tsp salt
– 2 tbsp vegetable oil
– 1 cup thinly sliced carrots
– 1 cup thinly sliced radishes
– 1/2 cup rice vinegar
– 1 tbsp sugar
– 1 tsp mustard seeds
Instructions
1. Combine 1 cup amaranth flour, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1 tsp salt in a large mixing bowl.
2. Add 2 tbsp yogurt to the dry ingredients, mixing with your fingertips until the mixture resembles coarse crumbs.
3. Gradually incorporate 1/4 cup water, kneading for 3-4 minutes until a smooth, pliable dough forms. Tip: The dough should feel soft but not sticky—add 1 tbsp more flour if too wet.
4. Divide the dough into 6 equal portions and roll each into a smooth ball.
5. Heat a cast-iron skillet over medium heat (350°F surface temperature) for 2 minutes.
6. Roll one dough ball between two sheets of parchment paper into a 6-inch circle, dusting lightly with flour if sticking occurs.
7. Place the rolled thepla in the preheated skillet and cook for 90 seconds until small bubbles appear on the surface.
8. Drizzle 1 tsp vegetable oil around the edges, flip the thepla, and cook for another 90 seconds until golden brown spots develop. Tip: Press gently with a spatula to ensure even cooking.
9. Transfer the cooked thepla to a plate and repeat steps 6-8 with remaining dough balls.
10. Combine 1 cup sliced carrots, 1 cup sliced radishes, 1/2 cup rice vinegar, 1 tbsp sugar, and 1 tsp mustard seeds in a glass bowl.
11. Let the vegetable mixture marinate for 15 minutes at room temperature, stirring once halfway through. Tip: For crisper pickles, refrigerate for 30 minutes before serving.
12. Drain excess liquid from the pickled vegetables before serving.
Zestfully textured, these theplas offer a subtly nutty flavor with tender chewiness that contrasts beautifully with the crunchy, vinegary vegetables. The golden-brown specks on the flatbreads catch the light while the vibrant pink and orange pickles create visual drama on the plate. For an elegant presentation, stack two theplas with pickles nestled between them, or roll them into tight cones for easy handheld enjoyment.
Rajgira Pancakes with Honey Drizzle
A sophisticated twist on breakfast classics, these rajgira pancakes offer a gluten-free indulgence with earthy undertones and delicate texture. Amaranth flour creates a naturally nutty base that pairs exquisitely with the floral sweetness of honey, while the subtle spice of cinnamon adds warmth to each golden round. Perfect for leisurely weekend brunches or elegant morning gatherings, these pancakes elevate simple ingredients into something truly special.
Ingredients
– 1 cup rajgira flour
– 1 cup whole milk
– 1 large egg
– 2 tablespoons melted unsalted butter
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 1/4 cup honey
Instructions
1. Whisk together 1 cup rajgira flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt in a medium bowl until thoroughly combined.
2. In a separate bowl, beat 1 large egg until pale yellow, then whisk in 1 cup whole milk and 2 tablespoons melted unsalted butter until fully incorporated.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix—this ensures tender pancakes.
4. Heat a non-stick skillet or griddle over medium heat and add 1 teaspoon vegetable oil, swirling to coat the surface evenly.
5. Pour 1/4 cup batter onto the hot skillet for each pancake, cooking until bubbles form on the surface and edges appear set, about 2-3 minutes.
6. Flip pancakes carefully using a thin spatula when the bottoms are golden brown and cook for another 1-2 minutes until both sides are evenly colored.
7. Transfer cooked pancakes to a wire rack in a single layer to prevent steaming and maintain crisp edges.
8. Repeat steps 4-7 with remaining batter, adding more vegetable oil as needed between batches.
9. Warm 1/4 cup honey in a microwave-safe bowl for 15 seconds until slightly runny but not hot.
10. Drizzle warm honey over stacked pancakes just before serving.
You’ll find these pancakes boast a delightfully crisp exterior that gives way to a soft, slightly dense interior with subtle nutty flavors. The honey drizzle caramelizes beautifully against the warm surface, creating an elegant presentation that pairs wonderfully with fresh berries or a dollop of Greek yogurt for added creaminess.
Rajgira Khichdi with Ghee and Cashews
Savor the delicate harmony of ancient grains and aromatic spices in this comforting Rajgira Khichdi, where creamy textures meet nutty undertones in a dish that feels both nourishing and luxurious. This gluten-free preparation transforms humble ingredients into an elegant meal that satisfies both the palate and the soul. Perfect for those seeking wholesome comfort with sophisticated flavors, it offers a beautiful balance of simplicity and depth.
Ingredients
– 1 cup rajgira flour
– 4 cups water
– 2 tbsp ghee
– 1/4 cup raw cashews
– 1 tsp cumin seeds
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Heat 1 tablespoon of ghee in a heavy-bottomed pot over medium heat until shimmering.
2. Add cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
3. Stir in rajgira flour and roast for 3-4 minutes, stirring constantly, until it releases a nutty aroma and turns light golden.
4. Gradually pour in water while whisking continuously to prevent lumps from forming.
5. Bring the mixture to a boil over high heat, then reduce to a gentle simmer.
6. Cook uncovered for 15 minutes, stirring every 3-4 minutes to ensure even cooking and prevent sticking.
7. Add salt and black pepper, stirring to incorporate evenly throughout the khichdi.
8. In a separate small pan, heat the remaining tablespoon of ghee over medium heat.
9. Toast raw cashews for 2-3 minutes until golden brown and fragrant, stirring frequently.
10. Pour the toasted cashews and remaining ghee over the finished khichdi, folding gently to distribute.
11. Remove from heat and let rest for 5 minutes to allow flavors to meld and texture to thicken slightly.
Zestful and comforting, this khichdi achieves a wonderfully creamy consistency that coats each grain with rich flavor. The toasted cashews provide delightful crunch against the smooth background, while the ghee lends a luxurious silkiness to every bite. For an elegant presentation, serve in shallow bowls garnished with extra cashews and a drizzle of warm ghee, perhaps accompanied by a crisp cucumber salad for contrasting freshness.
Rajgira Ladoo with Jaggery and Nuts
Kindling memories of festive gatherings and cherished family traditions, these golden Rajgira Ladoo with Jaggery and Nuts offer a gluten-free delight that transforms humble ingredients into elegant spheres of nourishment. Crafted from nutrient-rich amaranth flour and unrefined jaggery, each bite delivers complex caramel notes balanced by the satisfying crunch of toasted nuts. This ancient recipe, updated for modern kitchens, creates wholesome treats perfect for both everyday indulgence and special occasions.
Ingredients
– 2 cups amaranth flour
– 1 cup grated jaggery
– 1/4 cup ghee
– 1/4 cup chopped almonds
– 1/4 cup chopped cashews
– 1 tablespoon chopped pistachios
– 1/2 teaspoon cardamom powder
Instructions
1. Heat a heavy-bottomed skillet over medium heat for 2 minutes until evenly warm.
2. Add 2 cups amaranth flour to the skillet and dry roast for 8-10 minutes, stirring constantly with a wooden spatula until the flour turns fragrant and develops a light golden color.
3. Transfer the roasted flour to a large bowl and allow it to cool completely to room temperature, about 15 minutes.
4. In the same skillet, melt 1/4 cup ghee over medium-low heat until completely liquid and shimmering.
5. Add 1 cup grated jaggery to the melted ghee and stir continuously for 4-5 minutes until the jaggery dissolves completely and forms a smooth syrup.
6. Combine the jaggery-ghee mixture with the cooled amaranth flour, mixing thoroughly until no dry patches remain.
7. Fold in 1/4 cup chopped almonds, 1/4 cup chopped cashews, 1 tablespoon chopped pistachios, and 1/2 teaspoon cardamom powder until evenly distributed throughout the mixture.
8. Let the mixture rest for 5 minutes until cool enough to handle but still warm to facilitate binding.
9. Take approximately 2 tablespoons of the mixture and press firmly between your palms, shaping into smooth, compact balls about 1.5 inches in diameter.
10. Arrange the formed ladoos on a parchment-lined tray and allow them to set at room temperature for 30 minutes until firm.
Offering a delightful contrast of textures, these ladoos feature a slightly crumbly exterior that gives way to a moist, dense interior studded with nutty surprises. The deep caramel flavor of jaggery melds beautifully with the earthy notes of amaranth, while cardamom provides aromatic warmth that lingers pleasantly. For an elegant presentation, arrange them on a tiered stand dusted with edible rose petals or serve alongside masala chai for a complete sensory experience.
Rajgira Halwa for Sweet Cravings
Tender grains of amaranth transform into a luxurious, velvety dessert that satisfies the most refined sweet tooth while offering wholesome nourishment. This traditional Indian delicacy, known as Rajgira Halwa, presents a sophisticated balance of earthy flavors and delicate sweetness that feels both comforting and celebratory. Perfect for festive occasions or quiet evenings when only something truly special will do.
Ingredients
– 1 cup rajgira flour
– 4 tbsp ghee
– 1/2 cup raw cane sugar
– 2 cups whole milk
– 1/4 cup water
– 1/4 tsp cardamom powder
– 2 tbsp sliced almonds
– 2 tbsp chopped pistachios
Instructions
1. Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat until it shimmers.
2. Add the rajgira flour and roast for 8-10 minutes, stirring continuously with a wooden spoon until it turns golden brown and releases a nutty aroma.
3. Combine milk and water in a separate saucepan and heat until steaming but not boiling, about 180°F.
4. Gradually pour the warm milk mixture into the roasted flour, whisking constantly to prevent lumps from forming.
5. Continue cooking the mixture over medium-low heat for 12-15 minutes, stirring frequently until it thickens to a pudding-like consistency.
6. Add the raw cane sugar and remaining 2 tablespoons of ghee, stirring until the sugar completely dissolves and the mixture becomes glossy.
7. Sprinkle in the cardamom powder and mix thoroughly to distribute the flavor evenly throughout the halwa.
8. Cook for another 5-7 minutes over low heat until the halwa pulls away from the sides of the pan and forms a cohesive mass.
9. Transfer the halwa to a serving bowl and garnish with sliced almonds and chopped pistachios while still warm.
10. Let the halwa rest for 10 minutes before serving to allow the flavors to meld and the texture to set properly. Rich and velvety with a distinctive earthy sweetness, this halwa offers a satisfying chew that gives way to creamy softness. The aromatic cardamom elevates the nutty amaranth, while the ghee adds a luxurious mouthfeel that lingers pleasantly. For an elegant presentation, serve individual portions in small ceramic bowls garnished with edible rose petals or alongside a scoop of vanilla bean ice cream for contrasting temperatures.
Rajgira Upma with Seasonal Vegetables
Unfolding like an autumn tapestry, this Rajgira Upma with Seasonal Vegetables transforms humble ingredients into a nourishing masterpiece that celebrates both tradition and contemporary wellness. Using amaranth flour as its foundation, this gluten-free dish achieves a delicate balance between earthy richness and the vibrant sweetness of market-fresh produce.
Ingredients
- 1 cup amaranth flour
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed seasonal vegetables (carrots, bell peppers, zucchini), diced
- 1 ½ cups water
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a heavy-bottomed skillet over medium heat for 2 minutes until evenly warm.
- Add 1 cup amaranth flour and dry roast for 4-5 minutes, stirring constantly with a wooden spatula until it releases a nutty aroma and turns light golden.
- Transfer the roasted flour to a plate and wipe the skillet clean with a paper towel.
- Heat 2 tablespoons ghee in the same skillet over medium heat until shimmering but not smoking.
- Add 1 teaspoon cumin seeds and sauté for 30 seconds until they crackle and become fragrant.
- Stir in 1 finely chopped yellow onion and cook for 3-4 minutes until translucent and soft.
- Add 2 minced garlic cloves and sauté for 1 minute until aromatic but not browned.
- Mix in 1 cup diced seasonal vegetables and cook for 4 minutes, stirring occasionally until slightly tender but still crisp.
- Pour in 1 ½ cups water and ½ teaspoon salt, then bring to a rolling boil over high heat.
- Reduce heat to low and gradually whisk in the roasted amaranth flour, stirring continuously to prevent lumps from forming.
- Cover and simmer for 6-7 minutes until the upma thickens and pulls away from the skillet sides.
- Drizzle 1 tablespoon lemon juice over the upma and fluff gently with a fork to separate grains.
- Garnish with 2 tablespoons chopped fresh cilantro before serving.
Exquisite in its simplicity, this upma offers a satisfying granular texture that yields to tender vegetable bites, while the nutty amaranth base carries subtle citrus notes from the lemon finish. Serve it warm alongside a cooling cucumber raita for contrast, or top with toasted pumpkin seeds for added crunch that complements the dish’s earthy character.
Rajgira Poha with Peanuts and Curry Leaves
Savor the delicate harmony of textures and aromas in this gluten-free adaptation of a classic Indian breakfast. Rajgira poha, made from flattened amaranth seeds, transforms into a light yet satisfying dish when toasted with earthy peanuts and fragrant curry leaves. This wholesome preparation offers a delightful balance of nutty flavors and subtle spices that awaken the senses.
Ingredients
1 cup rajgira poha (amaranth flakes)
2 tablespoons raw peanuts
10 fresh curry leaves
1 tablespoon coconut oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons fresh cilantro leaves
Instructions
1. Place rajgira poha in a fine-mesh sieve and rinse under cold running water for 15 seconds to lightly moisten.
2. Spread the rinsed poha on a baking sheet and let it air-dry for 10 minutes to prevent clumping during cooking.
3. Heat coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add mustard seeds and cook until they begin to pop, approximately 30 seconds.
5. Add cumin seeds and toast for 15 seconds until fragrant.
6. Add raw peanuts and cook, stirring constantly, until they turn golden brown, about 3 minutes.
7. Add fresh curry leaves and cook for 45 seconds until they become crisp and release their aroma.
8. Sprinkle turmeric powder and red chili powder into the skillet, stirring for 20 seconds to bloom the spices.
9. Add the prepared rajgira poha to the skillet, gently folding to coat with the spice mixture.
10. Cook the poha for 4 minutes, stirring occasionally, until heated through and slightly toasted.
11. Remove skillet from heat and sprinkle salt evenly over the mixture.
12. Drizzle fresh lemon juice over the poha and toss gently to distribute.
13. Garnish with fresh cilantro leaves before serving.
Delicate and fragrant, this dish offers a delightful contrast between the soft poha flakes and crunchy peanuts. The curry leaves impart a subtle citrus note that complements the earthy amaranth base beautifully. For an elegant presentation, serve in individual bowls topped with extra cilantro and a wedge of lemon for squeezing at the table.
Rajgira Cookies with Cinnamon and Almonds
Delightfully crisp and fragrant, these rajgira cookies offer a sophisticated gluten-free treat that transforms humble ingredients into elegant confections. During the autumn months, when warm spices beckon, these delicate rounds with their nutty almond crunch and cinnamon warmth become particularly irresistible. Perfect with afternoon tea or as a thoughtful homemade gift, they balance earthy flavors with subtle sweetness in every bite.
Ingredients
- 1 cup rajgira flour
- ½ cup almond flour
- ⅓ cup coconut sugar
- ¼ cup ghee, melted
- 2 tablespoons almond milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup sliced almonds
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Whisk together 1 cup rajgira flour, ½ cup almond flour, ⅓ cup coconut sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon sea salt in a medium bowl until thoroughly combined.
- Pour ¼ cup melted ghee and 2 tablespoons almond milk into the dry ingredients.
- Mix with a spatula until a cohesive dough forms, being careful not to overwork the mixture.
- Fold in ¼ cup sliced almonds until evenly distributed throughout the dough.
- Scoop 1-tablespoon portions of dough and roll into smooth balls between your palms.
- Place dough balls 2 inches apart on the prepared baking sheet and gently flatten to ¼-inch thickness with your palm.
- Bake for 14-16 minutes until the edges turn golden brown and the centers appear set.
- Cool cookies completely on the baking sheet for 30 minutes to achieve their signature crisp texture.
Notably crisp with a satisfying snap, these cookies reveal subtle earthy notes from the rajgira flour that beautifully complement the warm cinnamon and toasted almond accents. Their delicate texture makes them ideal for serving alongside chai or crumbling over coconut yogurt for breakfast, while the sophisticated flavor profile appeals to both gluten-free and traditional dessert lovers alike.
Rajgira Chikki for Energy Boosts
Vibrant and wholesome, this traditional Indian confection transforms humble ingredients into an elegant energy powerhouse. Rajgira chikki combines the nutty earthiness of amaranth seeds with the rich sweetness of jaggery, creating a sophisticated treat that satisfies both palate and nutritional needs. This gluten-free delicacy offers a delightful crunch and sustained energy release, perfect for modern wellness-conscious lifestyles.
Ingredients
– 1 cup amaranth seeds
– 1 cup grated jaggery
– 2 tablespoons ghee
– 1/4 teaspoon cardamom powder
Instructions
1. Line an 8×8 inch baking pan with parchment paper and lightly grease it with 1 teaspoon of ghee.
2. Heat a heavy-bottomed skillet over medium heat and dry roast 1 cup of amaranth seeds for 3-4 minutes until they begin to pop and release a nutty aroma.
3. Transfer the roasted amaranth seeds to a bowl and set aside to cool completely.
4. In the same skillet, melt 1 cup of grated jaggery with the remaining ghee over medium-low heat, stirring continuously with a wooden spoon.
5. Cook the jaggery mixture for 5-7 minutes until it reaches 300°F on a candy thermometer and forms a hard ball stage when tested in cold water.
6. Quickly fold in the roasted amaranth seeds and 1/4 teaspoon cardamom powder, ensuring even coating before the mixture hardens.
7. Immediately transfer the mixture to the prepared pan and press firmly with a greased rolling pin to create a 1/2-inch thick layer.
8. Score the surface into squares or diamond shapes while still warm using a sharp knife.
9. Allow the chikki to cool completely at room temperature for 45-60 minutes until firm and crisp.
10. Break along the scored lines and store in an airtight container.
Yieldingly crisp with a satisfying snap, this chikki reveals complex caramel notes from the jaggery that beautifully complement the toasted amaranth. The subtle cardamom warmth lingers pleasantly, making it an exquisite accompaniment to afternoon tea or as an elegant garnish crumbled over yogurt parfaits.
Rajgira Kheer with Cardamom and Saffron
Tender grains of amaranth transform into a luxurious dessert that bridges ancient tradition with modern elegance. This Rajgira Kheer with Cardamom and Saffron offers a delicate balance of earthy notes and aromatic spices, creating a dessert that feels both comforting and sophisticated. The subtle golden hue from saffron threads makes this dairy-free pudding as visually stunning as it is delicious.
Ingredients
– 1/2 cup rajgira (amaranth) grains
– 4 cups unsweetened almond milk
– 1/4 cup maple syrup
– 1/4 teaspoon crushed cardamom pods
– 10 saffron strands
– 2 tablespoons sliced almonds
– 1/4 teaspoon rose water
Instructions
1. Rinse 1/2 cup rajgira grains under cold running water until the water runs clear.
2. Combine rinsed grains with 4 cups unsweetened almond milk in a heavy-bottomed saucepan.
3. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
4. Cook for 25 minutes, stirring every 5 minutes to prevent sticking to the bottom.
5. Soak 10 saffron strands in 1 tablespoon warm water for 10 minutes to release their color and aroma.
6. Add 1/4 cup maple syrup and 1/4 teaspoon crushed cardamom pods to the simmering kheer.
7. Stir in the soaked saffron along with its soaking liquid.
8. Continue cooking for another 15 minutes until the grains are tender and the mixture thickens to a pudding-like consistency.
9. Toast 2 tablespoons sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
10. Remove the kheer from heat and stir in 1/4 teaspoon rose water.
11. Let the kheer rest for 10 minutes to allow flavors to meld before serving.
12. Garnish with toasted almonds just before serving.
Luxuriously creamy with a subtle graininess that provides delightful texture, this kheer showcases the earthy depth of amaranth beautifully complemented by cardamom’s warmth and saffron’s floral notes. Serve it chilled in elegant glass bowls for a sophisticated presentation, or layer it with fresh berries for a contemporary dessert parfait that highlights its golden hue and aromatic complexity.
Rajgira Dhokla with Mint Chutney
Zestfully bridging ancient traditions with modern wellness, this gluten-free Rajgira Dhokla offers a delicate, steamed cake that feels both nourishing and celebratory. Crafted from nutrient-rich amaranth flour and enlivened with vibrant mint chutney, it transforms humble ingredients into an elegant, airy delight. Perfect for afternoon tea or a light brunch, its subtle nuttiness and refreshing herbal notes create a harmonious balance that delights the senses.
Ingredients
- 1 cup amaranth flour
- 1/2 cup plain yogurt
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp ginger paste
- 1/2 tsp green chili paste
- 1/2 tsp turmeric powder
- 1 tsp fruit salt
- 1 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/4 cup fresh mint leaves
- 2 tbsp fresh cilantro
- 1 small garlic clove
- 1 tbsp roasted peanuts
- 1 tbsp lemon juice
- 2 tbsp water
- 1/4 tsp salt
Instructions
- Whisk together 1 cup amaranth flour, 1/2 cup yogurt, and 1/4 cup water in a bowl until smooth and lump-free.
- Add 1 tbsp lemon juice, 1 tsp ginger paste, 1/2 tsp green chili paste, 1/2 tsp turmeric powder, and 1/4 tsp salt to the batter, mixing thoroughly to incorporate all flavors evenly.
- Cover the bowl with a kitchen towel and let the batter rest at room temperature for 20 minutes to allow the flour to hydrate properly.
- Grease a 7-inch round steaming pan with 1/2 tbsp vegetable oil, ensuring complete coverage to prevent sticking.
- Sprinkle 1 tsp fruit salt over the rested batter and immediately fold gently in one direction to incorporate without deflating the mixture.
- Pour the activated batter into the prepared pan, filling it only two-thirds full to allow space for rising during steaming.
- Place the pan in a preheated steamer and steam over medium-high heat for 15 minutes, keeping the lid tightly closed to maintain consistent temperature.
- Check doneness by inserting a toothpick into the center—it should come out clean with no wet batter clinging to it.
- Remove the pan from the steamer and let the dhokla cool completely in the pan for 10 minutes before attempting to unmold.
- Heat the remaining 1/2 tbsp vegetable oil in a small tempering pan over medium heat until shimmering but not smoking.
- Add 1/2 tsp mustard seeds to the hot oil and cook for 30 seconds until they begin to pop and release their nutty aroma.
- Pour the tempered mustard seeds evenly over the cooled dhokla, creating a decorative pattern across the surface.
- Combine 1/4 cup fresh mint leaves, 2 tbsp cilantro, 1 small garlic clove, 1 tbsp roasted peanuts, 1 tbsp lemon juice, 2 tbsp water, and 1/4 tsp salt in a blender.
- Blend the chutney ingredients on high speed for 60 seconds until completely smooth and vibrant green in color.
- Transfer the chutney to a small serving bowl and refrigerate for 10 minutes to allow the flavors to meld and intensify.
- Cut the cooled dhokla into diamond-shaped pieces using a sharp knife wiped with oil to prevent tearing.
Airy and spongy in texture, the dhokla offers a delicate crumb with subtle nutty undertones from the amaranth, beautifully complemented by the bright, herbaceous mint chutney. Arrange the diamond-cut pieces on a platter with the emerald-green chutney drizzled artistically around them, or serve individually in small bowls for an elegant presentation. The contrast between the warm, steamed cake and the cool, zesty chutney creates a delightful sensory experience that feels both refined and comforting.
Rajgira Bread with Sesame Seeds
Perfectly golden and speckled with nutty sesame seeds, this gluten-free rajgira bread offers a sophisticated twist on traditional flatbreads. Crafted from nutrient-rich amaranth flour, it delivers a delicate earthy flavor with a satisfyingly crisp exterior. Each bite reveals a tender, pliable interior that makes it an elegant canvas for both sweet and savory accompaniments.
Ingredients
– 2 cups rajgira flour
– 1 cup warm water (110°F)
– 2 tablespoons sesame seeds
– 1 teaspoon salt
– 2 tablespoons olive oil
Instructions
1. Combine 2 cups rajgira flour and 1 teaspoon salt in a large mixing bowl.
2. Gradually add 1 cup warm water (110°F) while stirring continuously with a wooden spoon.
3. Knead the mixture for 5 minutes until it forms a smooth, pliable dough ball.
4. Cover the dough with a damp kitchen towel and rest it for 15 minutes to hydrate fully.
5. Divide the dough into 6 equal portions and roll each into a smooth ball.
6. Lightly dust a clean surface with rajgira flour to prevent sticking.
7. Roll each ball into a 6-inch circle using a rolling pin, applying even pressure.
8. Sprinkle 1 teaspoon sesame seeds evenly over one side of each flattened disc.
9. Gently press the sesame seeds into the surface using your palm.
10. Heat a cast-iron skillet over medium-high heat until water droplets sizzle immediately.
11. Brush the hot skillet with 1 teaspoon olive oil using a pastry brush.
12. Place one bread disc sesame-side up in the skillet and cook for 90 seconds.
13. Flip the bread using a spatula when golden brown spots appear on the bottom.
14. Cook the second side for 60 seconds until puffed and lightly charred at the edges.
15. Transfer the cooked bread to a wire rack to maintain crispness.
16. Repeat the cooking process with remaining dough, brushing the skillet with olive oil between batches.
When freshly baked, this bread boasts a delightful contrast between its crisp, seeded crust and soft, chewy interior. The nutty aroma of toasted sesame seeds complements the earthy undertones of amaranth flour beautifully. Serve warm alongside creamy lentil dal or drizzle with honey for an elegant gluten-free breakfast treat.
Rajgira Pizza Base with Veggie Toppings
Wondering how to transform ancient grains into contemporary comfort food? This Rajgira Pizza Base with Veggie Toppings elevates gluten-free dining with its nutty foundation and vibrant vegetable medley, creating a sophisticated yet approachable meal that celebrates both tradition and innovation.
Ingredients
– 1 cup rajgira flour
– 1/4 cup tapioca starch
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup warm water (110°F)
– 2 tbsp olive oil
– 1/2 cup tomato sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup sliced bell peppers
– 1/4 cup sliced black olives
– 1/4 cup fresh basil leaves
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Combine 1 cup rajgira flour, 1/4 cup tapioca starch, 1/2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
3. Gradually add 1/2 cup warm water (110°F) while stirring continuously to prevent clumping.
4. Mix in 2 tbsp olive oil until the dough comes together into a smooth ball.
5. Place the dough between two sheets of parchment paper and roll into a 10-inch circle.
6. Remove the top parchment layer and transfer the base (on bottom parchment) to the prepared baking sheet.
7. Bake for 8 minutes at 425°F until the edges begin to firm up.
8. Spread 1/2 cup tomato sauce evenly over the partially baked base, leaving a 1/2-inch border.
9. Sprinkle 1 cup shredded mozzarella cheese over the sauce.
10. Arrange 1/2 cup sliced bell peppers and 1/4 cup sliced black olives evenly across the pizza.
11. Bake for 12-15 minutes at 425°F until the cheese is bubbly and the crust edges are golden brown.
12. Remove from oven and immediately top with 1/4 cup fresh basil leaves.
13. Let rest for 3 minutes before slicing to allow the cheese to set.
Satisfyingly crisp with a subtle earthy flavor, this pizza base provides the perfect canvas for the bright, fresh vegetables. The rajgira crust develops a delightful crunch while maintaining a tender interior that pairs beautifully with the melted cheese and herbaceous finish. Consider serving individual slices as elegant appetizers or cutting the pizza into squares for a sophisticated party platter that showcases the beautiful vegetable arrangement.
Rajgira Crackers with Herbs and Cheese
Nourishing and sophisticated, these Rajgira Crackers with Herbs and Cheese offer a delightful gluten-free alternative that doesn’t compromise on flavor or texture. Crafted from nutrient-rich amaranth flour and enhanced with aromatic herbs and sharp Parmesan, each crisp bite delivers both elegance and satisfaction. Perfect for entertaining or mindful snacking, these crackers elevate any cheese board or standalone treat.
Ingredients
– 1 cup rajgira flour (amaranth flour)
– 1/4 cup grated Parmesan cheese
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp fresh thyme leaves
– 1/2 tsp garlic powder
– 1/4 tsp sea salt
– 3 tbsp cold unsalted butter, cubed
– 3-4 tbsp ice water
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup rajgira flour, 1/4 cup grated Parmesan cheese, 1 tbsp fresh rosemary, 1 tsp fresh thyme leaves, 1/2 tsp garlic powder, and 1/4 tsp sea salt.
3. Add 3 tbsp cold cubed butter to the dry ingredients, using your fingertips to rub it in until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier texture.
4. Gradually add 3-4 tbsp ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Tip: Avoid overmixing to prevent tough crackers.
5. Turn the dough onto a lightly floured surface and gently knead it 2-3 times to form a cohesive ball.
6. Roll the dough out to 1/8-inch thickness between two sheets of parchment paper for even rolling.
7. Use a sharp knife or pastry wheel to cut the dough into 1.5-inch squares, then transfer them to the prepared baking sheet.
8. Prick each cracker 2-3 times with a fork to prevent puffing during baking.
9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are firm. Tip: Rotate the baking sheet halfway through for even browning.
10. Remove from the oven and let cool completely on the baking sheet to crisp up.
Marvelously crisp and fragrant, these crackers boast a nutty undertone from the rajgira flour, balanced by the savory sharpness of Parmesan and earthy herbs. Their delicate crunch makes them ideal for pairing with soft cheeses or dips, or simply enjoying as an elegant standalone snack that feels both wholesome and indulgent.
Rajgira Porridge with Banana Slices
Mornings deserve something both nourishing and elegant, and this Rajgira Porridge with Banana Slices delivers exactly that. Made from nutrient-rich amaranth flour, this gluten-free porridge transforms simple ingredients into a creamy, comforting breakfast. It’s the perfect canvas for sweet banana slices and a drizzle of honey, creating a dish that feels both wholesome and indulgent.
Ingredients
- 1/2 cup Rajgira flour (amaranth flour)
- 2 cups water
- 1/4 tsp salt
- 1 medium banana
- 1 tbsp honey
- 1/4 cup whole milk
Instructions
- Combine 1/2 cup Rajgira flour and 2 cups water in a medium saucepan, whisking continuously until no lumps remain.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly with a wooden spoon to prevent sticking.
- Reduce heat to low and simmer for 8-10 minutes, stirring frequently, until the porridge thickens to a creamy consistency that coats the back of a spoon.
- Stir in 1/4 tsp salt until fully incorporated, which enhances the natural nutty flavor of the amaranth.
- Remove the saucepan from heat and stir in 1/4 cup whole milk to create a smoother, richer texture.
- Peel and slice 1 medium banana into 1/4-inch thick rounds, reserving a few slices for garnish.
- Gently fold most of the banana slices into the warm porridge, allowing them to soften slightly while maintaining their shape.
- Drizzle 1 tbsp honey over the porridge, stirring gently to distribute the sweetness evenly throughout.
- Divide the porridge between two serving bowls and arrange the reserved banana slices on top as garnish.
Amazingly creamy with a subtle nutty essence, this porridge achieves a velvety texture that contrasts beautifully with the soft banana slices. The gentle sweetness from honey complements the earthy amaranth base, creating a balanced flavor profile that feels both comforting and sophisticated. For an elegant presentation, try serving it in shallow bowls with an extra drizzle of honey and a sprinkle of toasted amaranth seeds for added crunch.
Rajgira Tikki with Tamarind Sauce
For those seeking a sophisticated gluten-free alternative, these golden Rajgira Tikkis offer an elegant fusion of earthy flavors and vibrant spices, perfectly complemented by a tangy tamarind sauce that dances on the palate. Crafted from nutrient-rich amaranth flour, these savory patties deliver both substance and style, making them ideal for intimate gatherings or elevated weeknight dining. Their delicate crispness and aromatic profile transform humble ingredients into a dish worthy of any discerning food enthusiast’s table.
Ingredients
– 1 cup amaranth flour
– 2 medium russet potatoes
– 1/4 cup finely chopped red onion
– 1 tablespoon minced fresh ginger
– 1 serrano pepper, seeds removed and minced
– 1/4 cup chopped fresh cilantro
– 1 teaspoon cumin seeds
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/4 cup water
– 3 tablespoons vegetable oil
– 1/4 cup tamarind concentrate
– 2 tablespoons jaggery or brown sugar
– 1/4 teaspoon ground cumin
– 1/4 teaspoon black salt
– 1/4 cup warm water
Instructions
1. Peel the russet potatoes and boil them in salted water for 20 minutes until completely tender when pierced with a fork.
2. Drain the potatoes thoroughly and mash them in a large bowl until no lumps remain.
3. Add the amaranth flour, red onion, ginger, serrano pepper, cilantro, cumin seeds, red chili powder, and garam masala to the mashed potatoes.
4. Gradually incorporate the 1/4 cup water while mixing until a firm, cohesive dough forms that holds its shape when pressed.
5. Divide the mixture into 8 equal portions and shape each into a 1/2-inch thick patty with smooth edges.
6. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat until it shimmers.
7. Carefully place 4 patties in the skillet, ensuring they don’t touch, and cook for 4 minutes until the bottoms develop a golden-brown crust.
8. Flip the tikkis using a thin spatula and cook for another 4 minutes until both sides are evenly crisped and golden.
9. Transfer the cooked tikkis to a paper towel-lined plate and repeat with the remaining oil and patties.
10. Combine the tamarind concentrate, jaggery, ground cumin, black salt, and warm water in a small saucepan.
11. Simmer the sauce over low heat for 5 minutes, stirring constantly, until the jaggery fully dissolves and the sauce thickens slightly.
12. Strain the tamarind sauce through a fine-mesh sieve to achieve a smooth, silky texture.
What makes these tikkis truly exceptional is their delicate crisp exterior giving way to a surprisingly fluffy interior, with the tamarind sauce providing a perfect balance of sweet, sour, and savory notes. Serve them arranged artfully on a platter drizzled with the glossy sauce, or create individual portions garnished with microgreens for an elegant presentation that highlights their sophisticated flavor profile.
Summary
Now you have 20 tasty ways to enjoy gluten-free eating with rajgira! These versatile recipes prove that gluten-free doesn’t mean flavor-free. We’d love to hear which dishes become your favorites—drop a comment below and share your kitchen creations. Don’t forget to pin this article to your Pinterest boards so you can easily find these delicious recipes again!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
