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 this bhakri made on tavdi.