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, fiber, 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.
Truefarm Organic Amaranth Tikki 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.
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!
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.
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.
Blog- Organic Amaranth Tikkis