Rajgira (Amaranth) Thalipeeth
Rajgira (amaranth) flour is rich in protein and essential amino acids, promoting muscle development and repair. It also contains high levels of fiber, which aids digestion and helps maintain a healthy gut. Amaranth is gluten-free, making it suitable for those with gluten sensitivity.
2 Pieces
For 2 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Gluten-Free: Perfect for those with gluten intolerance.
High in Protein: Provides essential amino acids for muscle health.
Rich in Fiber: Aids digestion and promotes satiety.
Nutritious: Packed with vitamins and minerals, especially iron and calcium.
Energizing: Provides a good source of carbohydrates for sustained energy levels.
Low Glycemic Index: Beneficial for maintaining blood sugar levels.
235 kcal
in 139g
Protein:
6g
Fats:
9g
Carbs:
36g
Cholesterol:
0mg
Sodium, Na:
100mg
Potassium, K:
500mg
As we celebrate Navratri, many seek delicious and healthy options for fasting. One such dish that stands out is Rajgira Thalipeeth. This gluten-free flatbread made from amaranth flour is not only flavorful but also packed with nutrients. It’s a perfect choice for those observing fasting, combining simplicity with health benefits.
Ingredients
2
1 cup Amaranth flour
1 piece Boiled potato
1 tablespoon Green chillies and ginger paste
Salt as per taste
1 tablespoon Ghee
Tips
For added flavor, mix chopped coriander or sesame seeds into the dough.
Ensure the potato is well mashed to avoid lumps in the dough.
Adjust the spice level according to your preference by varying the amount of green chillies.
Directions
In a large mixing bowl, mash the boiled potato until smooth.
Add 1 cup of amaranth flour and 1 tbsp of green chillies and ginger paste. Mix well.
Season with salt to taste and mix everything until it forms a dough. If the dough feels too dry, add a little water to reach the right consistency.
Divide the dough into equal portions (about 2-3 balls).
On a clean surface, flatten each ball with your palms or use a rolling pin to form a round shape (about ½ inch thick). You can place parchment paper or plastic wrap underneath to avoid sticking.
Heat a tawa (griddle) over medium flame and add 1 tbsp of ghee.
Place the shaped thalipeeth on the hot tawa and cook for about 3-4 minutes on each side until golden brown and slightly crispy.
Add more ghee as required while cooking.
Remove the thalipeeth from the tawa and place it on a serving plate. Serve hot with yogurt, green chutney, or a side of your choice.
Notes
People with specific kidney conditions should consult a healthcare professional before consuming it due to its oxalate content.
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