Rajgira Atta is flour made by grinding the seeds of the amaranth plant, a gluten-free pseudo-grain native to South America and widely used in India, especially during fasting periods (vrat).
Health Benefits of Rajgira Atta
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Gluten-Free
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Ideal for people with celiac disease or gluten sensitivity
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Rich in Protein
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Contains all 9 essential amino acids, especially lysine, which is rare in grains
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High in Fiber
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Supports digestion and helps prevent constipation
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Loaded with Micronutrients
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Rich in calcium, iron, magnesium, phosphorus, and potassium
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Good for Bone Health
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High calcium and magnesium content strengthens bones and teeth
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Supports Heart Health
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Contains squalene and unsaturated fats that may help lower cholesterol
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Aids in Weight Management
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High in fiber and protein, keeping you full for longer
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Rich in Antioxidants
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Helps combat inflammation and oxidative stress
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Suitable for Fasting (Vrat)
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Commonly consumed during Hindu fasts (Navratri, Ekadashi, etc.)
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Culinary Uses of Rajgira Atta
Traditional Indian Uses:
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Rajgira Poori – deep-fried flatbread made during fasting
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Rajgira Roti/Paratha – flatbreads, often mixed with boiled potatoes
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Rajgira Ladoo/Barfi – sweet balls made with jaggery and ghee
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Rajgira Halwa – sweet pudding made with milk and dry fruits
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Rajgira Chikki – crispy snack with jaggery and puffed rajgira
Modern/Fusion Uses:
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Gluten-Free Baking – pancakes, muffins, cookies (often mixed with other flours)
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Thickener – used in soups and sauces for added nutrition
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Energy Bars – paired with nuts, dates, and seeds
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