How to puff Amaranth | Popped Rajgira | Amaranth Popcorn

Puffed Amaranth or Popped Rajgira is easy to make gluten free snack that is popped similar to popcorn and consumed as is or in various recipes.

Prep Time: 1

Cook Time: 5

Heat a heavy bottom high-sided pot on medium heat.
Once it gets hot, check if it is hot enough to start popping Amaranth
1/2 Cup Amaranth Seeds
Sprinkle a few drops of water in the pot. If it sizzles immediately your pot is ready
In the start add about a teaspoon of seeds in the pot.
Shake the pot frequently.
Once they are popped remove it in a sieve, which has a bowl underneath.
Similarly continue with the rest of the Amarnath seeds a tablespoon or teaspoon at a time.
Keep collecting it in the sieve.
Sieve the popped seeds for burnt or un-popped seeds.
Collect the popped seeds in a clean dry container.
Let the seeds cool down completely. Store it in an air tight container and use as required.

1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
Use a high sided and a heavy bottom wide pot. If you use a shallow pot, once the seed starts popping you will have it all over your kitchen counter. Even with a high sided pot, you will have some grains popping out, but it would be very less.
The correct temperature of the pot. The pot has to be heated first.
You might need to discard the first 1-2 batches as it has a tendency to burn immediately.
If one keeps the grains for long in the pot or do not shake the pot, they might get burn. You should be fine after the first 1-2 batches.