Rajgira Bhakri for Upvas (Amaranth Flour Flat Bread) Recipe

Rajgira Bhakri for Upvas (Amaranth Flour Flat Bread)

Rajgira Bhakri for Upvas (Amaranth Flour Flat Bread)

My mother-in-law made this rajgira bhakri on one of the vrat days in the month of Shravan. That’s when I learned that Amaranth flour or rajgira atta is used in vrat or upvas recipes because technically, Amaranth is not a grain but a seed of the plant. I have eaten rajgira chikki and ladoo all my life. I also like sabzi made from its leaves (Lal Math Bhaji), but this was the first time I tasted bhakri made from Amaranth atta. And  I loved it!! Hot rajgira bhari, cooked on clay tava known as “tavdi” in Gujarati, topped with homemade ghee simply just melts in your mouth.

Quinoa is getting popular among health-conscious people and we Indians too are joining the Quinoa fan club in large numbers. But we are forgetting our very own Amaranth or Rajgira. Like Quinoa, Amaranth is gluten-free and protein-rich. In fact Amaranth contains more protein and iron than Qunioa. It is also a good source of magnesium and zinc. Plenty of reasons to include this super food in our diet, right? 🙂 Hope you like this traditional Gujarati recipe of rajgira bhakri made on tavdi.

Rajgira Bhakri Recipe - Ingredients

Rajgira Bhakri Recipe – Ingredients

Knead a Firm Dough

Knead a Firm Dough

Rolling Out the Dough

Rolling Out the Dough

Making Dents in the Bhakri

Making Dents in the Bhakri

Making Cuts in the Bhakri

Making Cuts in the Bhakri

Cooking Rajgira Bhakri on Clay Pan (Tavdi)

Cooking Rajgira Bhakri on Clay Pan (Tavdi)

Cooking Rajgira Bhakri on Clay Pan (Tavdi)

Cooking Rajgira Bhakri on Clay Pan (Tavdi)

Rajgira Bhakri

Rajgira Bhakri

Rajgira Bhakri for Upvas (Amaranth Flour Flat Bread)

Gujarati recipe of rajgira bhakri made with amaranth flour, which can be had during vrat or upvas days.
Ingredients
  • 3 cups rajgira flour

  • 1 tbsp green chili and ginger paste

  • 1 tsp cumin seeds (jeera)

  • Salt to taste

Steps
  1. Take rajgira flour, chili and ginger paste, and jeera in a large bowl.

  2. Add salt and mix well.

  3. Now go on adding water (little at a time) to knead a firm dough. (Bhakri dough should be harder than the dough you make for chapati.)

  4. Make 3 equal-sized balls of dough.

  5. Roll out ball-sized dough to form a thickish-bhakri.

  6. Make dents on the upper side of the bhakri with the help of a rolling pin.

  7. Make small cuts on the same side using a knife.

  8. Heat a clay tava (tavdi), and place the bhakri on the tava with the dented side facing down. (Make sure that the tava is hot else bhakri will stick to it.)

  9. After that side is half done, turn over the bhakri and cook till the other side is fully cooked.

  10. Now turn over to cook the half-cooked side fully.

  11. Cook all 3 bhakris in a similar manner.

  12. Add homemade ghee on top and serve hot.

Notes
  1. If you don't have a clay tava, you can use your regular pan.

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