Amaranth / Rajgira seeds is a grain/seed that has been cultivated for more than 5000
years and has an incredibly high nutritional profile. The name itself means immortal /
everlasting. It contains twice times the amount of calcium when compared to milk and is
high in elements like iron, magnesium, phosphorous and is the only grain that contains
vitamin C. It has a mild nutty flavor and is gluten free. These seeds can be cooked as
is to make upma. Amaranth flour can be used to make delicious rotis, parathas, or puris. Amaranth seeds can be popped to make super healthy satiating desserts such as kheer or chikki. Since the amaranth flour is gluten free, the rotis can be slightly tricky to roll out. If you are not gluten allergic, you may add some wheat flour along to get the elasticity so that
you can roll out the rotis well. Use warm water to knead the dough. You may also mix mashed potato to the flour while kneading the dough. This will make the rotis very soft. Use amaranth flour/wheat flour to dust the dough and roll out the rotis.
We need to seek more native grains such as Amaranth, Buckwheat, Millets that are power
houses of nutrition. This would also support our local farmers.
Recipe for Amaranth seeds upma: https://samagni.com/2016/05/amaranth-seeds-upma/