Naturally Yours Amaranth Flour 500 gm
Amaranth flour is a gluten-free, protein-rich flour produced by grinding seeds from the amaranth plant into a fine powder. Amaranth’s name comes from the Greek for “immortal” or “everlasting.” Despite its many health benefits, amaranth makes no claim to endow its users with immortality but is so-named because its seed is virtually indestructible.
How to use:
Amaranth flour is one of the ingredients that is used during the navratri fasting days. Apart from making pooris, it is also used to make rotis, parathas, pakoras and even as a binding and thickening agent.
A Simple Recipe : Amaranth Paratha
Ingredients (measuring cup used, 1 cup = 250 ml)
- ¾ cup amaranth flour/rajgira atta
- 2 small to medium potatoes
- ½ tsp cumin powder
- 1 or 2 green chilies, crushed or finely chopped
- rock salt as required
- ghee or oil as required
Boil 2 small to medium potatoes and mash them.
Take the flour in a bowl and add the boiled potato, crushed green chili paste, cumin powder and rock salt (sendha namak). you can also add some chopped coriander and ginger paste. mix everything well.
Knead to a smooth dough and make parathas as usual.
Serve these parathas hot or warm with curd or any curry.