Rajgeera Flour | राजगिरा पीठ

Rajgeera Flour | राजगिरा पीठ

Gently nutty Rajgeera (amaranth) flour for upvas parathas, puris and traditional sweets, with versatile uses beyond fasting days.

₹ 199.00

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Rajgeera Flour | राजगिरा पीठ
Rajgeera Flour | राजगिरा पीठ ₹ 199.00
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Description

Rajgeera flour, also known as Rajgira or Amaranth flour, is made by grinding the seeds of the amaranth plant. Its gently nutty flavour brings a distinctive taste to warm rotis, puris, pancakes and traditional sweets. Enjoy a freshly cooked Rajgeera paratha with plain curd, or make a small bowl of warm sheera for a comforting change.

In India, Rajgeera is especially familiar during upvas, also called vrat, including Navratri and other fasting occasions. It is not only a fasting ingredient: you can also include it in everyday cooking, using recipes suited to amaranth flour.

A note on gluten: Amaranth is naturally gluten-free. However, suitability for someone with coeliac disease depends on processing, handling and cross-contact controls too. If you need strict gluten avoidance, check the pack's allergen statement and confirmed gluten-free suitability before use.

Key Highlights & Benefits

  • Made with Amaranth: Amaranth seeds ground into flour, a familiar ingredient in Indian cooking.
  • Gently Nutty Taste: Works in both savoury flatbreads and sweet preparations.
  • Traditional Upvas Use: Commonly used in vrat recipes in households whose fasting customs allow it.
  • Versatile Cooking: Use for rotis, puris, pancakes, parathas, ladoos and sheera, following recipes designed for Rajgeera flour.
  • Beyond Fasting Days: An option for adding variety to your regular meals and traditional family recipes.
Ingredients & Shelf Life
  • Ingredients: Amaranth seeds (Amaranthus), ground into flour.
  • Net Weight: 500g.
  • Shelf Life: 6 months. Follow the manufacturing and best-before dates printed on your pack.
  • Allergen Guidance: Check the pack for allergen and cross-contact information, particularly if you need strict gluten avoidance.
Why Rajgeera During Upvas (Vrat)?
  • A seed used like a grain: Amaranth is a pseudocereal: its seeds are cooked or ground like cereal grains, but it is not a cereal such as wheat or rice. In many Indian fasting traditions, everyday cereals are set aside while certain non-cereal ingredients, including Rajgeera, are accepted. This customary distinction is an important reason for its place in vrat cooking, rather than its gluten content alone.
  • A place in India's fasting-food heritage: Rajgeera has an established place in regional fasting kitchens. Gujarati preparations include puris and other farali dishes, while Maharashtrian households use it in upvas-style thalipeeth and parathas. These recipes show how home cooks have adapted a familiar seed into meals for days of religious observance. There is no single origin date or one universal story for its adoption in every community, so its history is best understood through these regional food traditions rather than a specific religious legend.
  • Why it remains useful today: Ground into flour, Rajgeera offers a practical way to prepare a warm flatbread or sweet dish without using wheat flour. Its nutty flavour works particularly well in potato-bound parathas and ghee-roasted sheera.
  • Follow your family's vrat customs: Permitted foods, spices, salt and cooking fats vary by region, household and the fast being observed. Use Rajgeera and the recipe ingredients below only when they fit your own practice.
Benefits
  • Single-Ingredient Simplicity: Amaranth seeds ground into a useful kitchen flour.
  • Sweet & Savoury Versatility: One flour for flatbreads, pancakes and traditional sweets.
  • Familiar Fasting Recipes: Helps bring variety to upvas meals where Rajgeera is permitted.
  • Distinctive Flavour: A slightly nutty taste to enjoy during vrat or in everyday cooking.
Ways to Enjoy

Upvas Recipe: Rajgeera & Potato Paratha

A simple way to enjoy Rajgeera flour during vrat: small, gently cooked parathas with a lightly nutty flavour. Serve straight from the tawa with plain curd, if permitted in your fast.

Makes: About 4 small parathas, depending on thickness.

Ingredients

  • 1 cup Rajgeera flour, plus a little extra for dusting
  • 1 medium boiled potato, peeled, cooled and mashed very smoothly (about ½ cup)
  • ¼ teaspoon cumin seeds, optional and only if permitted
  • Sendha namak (rock salt), to taste, if permitted
  • Water, added a teaspoon at a time only as needed
  • About 2 teaspoons ghee for cooking, or a fat permitted in your fast
  • Plain curd to serve, optional and only if permitted

Method

  1. Make the dough: Mix the flour, smoothly mashed potato, permitted salt and optional cumin. Bring together gently. Add water a teaspoon at a time only if the mixture is dry, until you have a soft, manageable dough. The potato already contributes moisture.
  2. Shape gently: Divide into four portions. Dust lightly with Rajgeera flour and gently pat or roll each portion between two sheets of food-safe baking parchment into a small paratha, about 3–4 mm thick. Avoid making it very thin.
  3. Transfer carefully: Peel away the top sheet, support the paratha on your palm and gently remove the remaining paper. Place on a preheated tawa over medium heat; do not place the paper on the tawa.
  4. Cook through: Cook until the underside sets, then turn carefully with a wide spatula. Apply a little ghee and cook both sides until lightly golden in spots and cooked through, with no raw, floury centre. Adjust the heat so the outside does not brown before the middle cooks.
  5. Serve warm: Enjoy immediately with plain curd or a simple potato accompaniment prepared according to your vrat customs.

For easier handling: If the dough cracks, gently work in a little more mashed potato or a few drops of water. If it is sticky, add a small amount of Rajgeera flour. Small parathas are easier to lift and turn. Do not add wheat flour to bind a vrat recipe that excludes cereals.

Before you cook: Check every ingredient against your family's fasting practice. This recipe is a serving suggestion, not a universal rule for all fasts.

1. Upvas Rajgeera Parathas
How:
Combine the flour with smoothly mashed boiled potato, add permitted seasonings, and gently pat or roll into small flatbreads. Cook on a tawa and serve warm.
Why:
Potato helps bind the delicate dough, making this a practical starting point if you are new to Rajgeera flour.

2. Warm Rajgeera Sheera
How:
Gently roast the flour in ghee, then carefully add warm milk or water and your preferred permitted sweetener. Stir and cook until smooth and fully cooked; add cardamom if allowed.
Why:
Roasting brings out the flour's nutty character in a comforting sweet preparation.

3. Puris, Pancakes & Traditional Sweets
How:
Use a Rajgeera-specific recipe for puris, pancakes or flour-based ladoos. Outside vrat, it can also be blended with other flours for suitable baking recipes.
Why:
Enjoy the same ingredient in different textures and meals. Rajgeera does not behave exactly like wheat atta, so avoid assuming a direct substitution in every recipe.

Storage Info
  • General Storage: Keep in a cool, dry place, away from direct sunlight, stove heat and moisture.
  • Airtight Care: Keep in a clean, airtight container to maintain freshness.
  • Everyday Container Care: Use a clean, completely dry spoon and close the container promptly after use.
  • Freshness: Shelf life is 6 months. Follow the printed best-before date and any after-opening instructions on your pack. Do not use flour with visible mould, infestation or an unusual stale smell.

Everything You Need To Know

Q. What is Rajgeera flour made from?
A. Rajgeera, also called Rajgira or amaranth flour, is made by grinding amaranth seeds. It has a gently nutty flavour and can be used for rotis, puris, pancakes, parathas and traditional sweets.
Q. Why is Rajgeera used during upvas or vrat?
A. Amaranth is a pseudocereal: its seeds are used like grains, but it is not a cereal such as wheat or rice. Many Indian fasting traditions set aside everyday cereals while allowing Rajgeera. It has an established place in regional fasting recipes, including parathas and upvas-style thalipeeth. Customs vary, so follow your household’s rules for the fast being observed.
Q. How can I make Rajgeera parathas for upvas?
A. Mix 1 cup Rajgeera flour with about ½ cup smoothly mashed boiled potato. Add permitted salt and optional cumin, then water a teaspoon at a time only as needed to make a soft dough. Divide into four small parathas and gently pat or roll between baking parchment. Remove the paper before cooking on a medium-hot tawa with a little permitted ghee or fat until both sides are lightly golden and the centre is cooked through. Serve warm with plain curd if permitted. Potato helps bind the delicate dough; do not add wheat flour when your vrat excludes cereals.
Q. Is Rajgeera flour gluten-free, and can I use it outside fasting days?
A. Amaranth is naturally gluten-free, but suitability for someone with coeliac disease also depends on processing and cross-contact controls. Check the pack’s allergen statement and confirmed gluten-free suitability if strict avoidance is needed. Rajgeera can also be included in everyday cooking: try pancakes, parathas or ghee-roasted sheera using a recipe designed for amaranth flour.
Q. What is the shelf life, and how should I store Rajgeera flour?
A. The shelf life is 6 months from manufacture. Follow the manufacturing and best-before dates printed on the pack. Store in a cool, dry place away from sunlight, heat and moisture, and keep in a clean, airtight container. Use a dry spoon and follow any after-opening instructions. Opening the pack does not restart the six-month shelf life.