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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.

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.
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Course: Snacks
Cuisine: American, Indian
Keyword: Amaranth, Rajgira
Prep Time: 1 minute
Cook Time: 5 minutes
Author: Renu Agrawal-Dongre

Equipment

  • High Sided Heavy Bottom Pot
  • Strainer/Sieve

Ingredients

  • 1/2 Cup Amaranth Seeds (Or as Required)

Instructions

  • Heat a heavy bottom high-sided pot on medium heat.
  • Once it gets hot, check if it is hot enough to start popping Amaranth
  • 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.
    Seeds Added in the pot
  • Shake the pot frequently.
    Seeds getting popped
  • Once they are popped remove it in a sieve, which has a bowl underneath.
    Collecting the seeds in sieve
  • 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.
    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.
  • Let the seeds cool down completely. Store it in an air tight container and use as required.

Video

Notes

  • 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.
 
 
 
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