Amaranth is also known as Rajgira, Ramdana here in India. We consume amaranth in several different forms: plant leaves, seeds, or seed flour. The origin of the word amaranth is from Sanskrit and it means, ‘deathless’. It’s sweet, earthy, gluten-free grain, packed with protein power.
Amaranth is one of the most protein-rich food, with the additional benefits of iron, calcium, protein, manganese, fibre, and other phytonutrients. Consider this as a blessing for vegetarians, and how important it is to include amaranth in your grocery list for a healthy lifestyle.
I have used organic amaranth seeds a product from Truefarms. Truefarm supports farmers across the world and deals with organic food products. They believe in nutrition and wellness and work with social organisations for that betterment of farmers. The products are of good quality and I believe in the way they work.Truefarm Foods Organic Amaranth, 250g
These Amaranth Tikkis are a part of my childhood, I have grown up eating them with homemade Imly chutney. My mon use to make amazing amaranth tikkis. I was, and I still am a fan of these tikkis. The only difference is, mom use to deep fry them and I have cooked them on a nonstick pan with very less oil.
You can choose to follow any which way, depending on the digit your weighing scale is showing nowadays.Tefal Hard Titanium with Non-stick Fry Pan, 28cm (Black)
The recipe is very easy to follow, but you will need to puff the amaranth seed to use them in the recipe.
Puffing amaranth seeds is so much exciting. They behave like popcorns in a hot wok. Which can be a great snack by itself. A guilt-free nutritious and yummy snack.
In the above two images, you can see the texture. I am taking you through how to puff amaranth and it’s super easy and quick to prepare.
HOW TO PUFF AMARANTH
It’s easier to make puffed amaranth.
Use a heavy base, high pot or (a big thick bottomed wok works well too) simply to avoid too many popped amaranth seeds shooting all over the place.
The temperature has to be “PERFECT” so all the seeds immediately puff but none burn. Try puffing a tiny bit as you start, until you find the perfect temperature of your flame.
Remember – Too hot and they all pop but also all burn before you wink your eye. Not hot enough and they don’t pop but just burn.
A good clue I can give you here is- when you feel that the wok is hot enough, add only two to three seeds, if they pop immediately you are good to go with rest of the batch.
Make sure you roast amaranth in tiny batches. Add a spoon full of amaranth seed to the hot wok, keep stirring and it starts to puff up immediately. Once you see they start to pop, take the wok away from the flame (or turn off the flame) and keep stirring then, quickly transfer them to another clean bowl.
Important is to keep the seeds moving to the hot spots of the bottom of the wok, so they pop evenly
Do not use a lid, we need to prevent steam building up in the dry pot — so no lid! The bad thing about this is, some seeds jump right out of the pot. The good thing, you keep an eye on your seeds and get them to pop beautifully.
You can eat popped amaranth just like that. They make a delicious guilt-free snack.
We are also using 1/2 a cup of soaked sabudana (tapioca sago) in this recipe. The purpose is to add a binder for the tikki to hold the shape when cooking.
If you want to skip sabudana, you can increase the number of boiled potatoes in the recipe. If you are choosing to add sabudana, you will need to soak it. Here is how to.
2 cups of puffed amaranth (chaulai) seeds
Truefarm Foods Organic Amaranth, 250g
1/2 cup sabudana (tapioca sago) ( fluffed up via overnight soaked)
3 to 4 medium size boiled potatoes
3 cloves garlic, finely minced
1 onion, finely chopped
1/2 cup finely chopped red and yellow bell pepper
Salt, to taste
1/4 Tbsp chilli powder
A pinch of amchoor powder
1 Tbsp garam masala
1/2 tsp coriander powder
1/4th cup chopped fresh coriander
2 – 4 Tbsp oil, to pan fry
In a large bowl combine all the ingredients and mix well using hands. Do check the seasoning and make patties. Pan fry them, on a good quality non-stick pan, using some oil until golden. Serve hot with imly chutney and mint-coriander chutney.