Rajgira (Amaranth Seeds): Popping, Laddoo, Roti and How to Use It (Video)

Transcript

Did you know a spoonful of amaranth can puff into four times its size?

Did you know a spoonful of amaranth can puff into four times its size?

Popping Rajgira

Watch a spoonful of rajgira turn into fluffy white puffs in seconds.

At a glance

Rajgira isn’t a grain, it’s an amaranth seed that pops like tiny popcorn, swelling to four times its size when heated.

How to pop rajgira in a kadai

Heat a heavy iron or steel pan on high for a few minutes, then drop a level tablespoon of raw seeds. Stir constantly with a dry spoon or spatula; the seeds pop in five to ten seconds and puff up. Transfer them to a plate right away, even if a few stay unpopped.

How to make rajgira chikki and laddoo

Start by greasing a steel tray and a rolling pin with a few drops of ghee. Melt half a cup of grated jaggery with a teaspoon of ghee on low heat, stirring until it froths and darkens. Drop a spoonful into cold water; when it forms a soft ball that squashes easily, it’s ready. Stir in a cup of popped rajgira until every puff is coated, then shape into crunchy chikki or soft laddoo balls.

In Mexico, popped amaranth bound with honey is sold as a sweet called alegría, meaning joy, just like our rajgira laddoo.

Rajgira roti, porridge and homemade rajgira atta

To get flour, either grind popped rajgira quickly for soft flour or pulse raw seeds in short bursts and sift for a sturdier roti flour. Mix the flour with mashed boiled potato, a pinch of salt, chopped green chilli and coriander, then knead with warm water into a soft dough. Let it rest ten minutes, roll thin, and cook each side on a medium tawa with a dab of ghee.

Rajgira vs quinoa vs kuttu: the honest nutrition

All three are gluten-free pseudo-cereals, but rajgira edges out quinoa and kuttu a bit on protein and minerals like iron, calcium and magnesium. Like many seeds, it also carries phytate and oxalate, which can bind some of those nutrients, so pairing it with a squeeze of lemon or a vitamin-C fruit helps absorption. It’s a nutritious addition, not a cure for anemia.

Myth: rajgira is a millet

Even though you’ll find it in millet mixes, rajgira isn’t a grass seed at all; millets like bajra and ragi come from grasses, while amaranth is a broad-leaf plant. That’s why it’s permitted on fasting days when grains are avoided. The name translates to ‘royal grain’ and the other name ramdana means ‘God’s grain’.

Before you try it

The puffed seeds are light and can be inhaled by a giggling toddler, so keep them away from very young children. Hard chikki can pose a choking hazard for kids under five. For babies six months and older, serve only a smooth, well-cooked porridge without any sweeteners, and always supervise older kids while they eat laddoo or porridge.

How to store rajgira so it doesn't go rancid

Because each tiny seed holds oil, it can turn stale. Store raw seeds in an airtight glass jar in a cool, dark cupboard for three to four months, or refrigerate for up to six. Flour stays fresh about a month, while popped seeds stay crisp for two to three weeks in a sealed tin with a dry spoon. Smell before use; a bitter or musty odor means toss it.

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