Ingredients
Method
- Start by boiling 2 cups of water and add the amaranth seeds. Stir well.
- Next, cover the bowl and cook it on low heat for 20 minutes until the liquid is absorbed.
- Once amaranth is cooked, add salt and freshly ground pepper. Set aside.
- Take a small pan, add a few drops of oil, and sauté garlic and onion on medium flame.
- Then add the cucumber and red bell pepper, and stir-fry for 2 to 3 minutes.
- Next, add the lemon juice, garam masala, coriander powder, red chili, and black pepper and stir fry. Once done, remove from heat and set aside.
- Add this mixture to the boiled amaranth.
- Roll them into tikkis of the desired shape.
- Coat them in amaranth flour.
- Pan-fry them in a tawa using a few drops of oil until golden brown.
- Serve hot with chutney or dip of your choice.
Power tips and variations
- You can alternate amaranth with jowar grains too.
- Use seasonal vegetables and greens as per availability.
Notes
- Manganese present in the amaranth grains helps with the proper production of digestive enzymes responsible for gluconeogenesis which involves the conversion of amino acids into sugar within the bloodstream.
- The soluble fiber present in amaranth is important for proper digestion because it dissolves into a gluey mass aiding the digestive system and helping manage conditions like leaky gut syndrome.
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