Just got back from an invigorating vacation in Switzerland – yayy! My greatest find during the trip…a friend in an amazing lady, Bhavna. An acupuncturist by profession, she is also a store house of knowledge on health foods. She is the one who introduced me to the nutrition-packed, versatile Amaranth and this allergy friendly recipe is inspired by her. This incredible grain is rich in proteins, fiber and calcium which, makes it a great source of nutrition for those with multiple food allergies.
This is a variation of a traditional Gujrati (a state in Western India) dish called Rajgira poori and as my friend mentioned could be served with mango pulp. Mango pulp is easily avaliable in the tinned form in South Asian stores.
Amaranth flour – 1 cup
Oil to add to the flour – 1 tablespoon
Water – 2/3 cup
Salt – 1/4 teaspoon or to taste
Paprika powder or crushed pepper – 1/8 teaspoon (optional)
Oil for deep frying
- In the Kitchen Aid mixing bowl, add the amaranth flour, 1 tbsp oil and salt. Use the flat beater to stir the ingredients at a low speed.
- Slowly add the water and mix it. The dough should come off the sides of the bowl and be non-sticky to touch. Add a little more amaranth flour if the dough feels too sticky and a little more water if the dough feels too dry and stiff.
- Let the dough rest for half an hour.
- Knead it with your hands to ensure that the dough is smooth. Divide the dough into 12 equal portions and roll them into smooth balls.
- Take a foot of cling wrap and spread it on a rolling board.
- Keep 3-4 tbsp of amaranth flour in a plate next to the rolling board.
- Roll the ball into the amaranth flour and place it on the cling wrap placed on the rolling board.
- Gently flatten it down. With a rolling pin roll out the dough into a 3 ” – 4″ diameter circle. If the dough sticks to the rolling pin, gently remove it from the cling wrap and dust it with flour again on both sides. Roll out 2-3 balls on the cling wrap then gently move the wrap away from the rolling board. Spread out another foot of cling wrap on the board and repeat the process till all the balls have been rolled out.
- Heat the oil in a big frying pan. Gently remove the rolled out dough and slide it into the oil. Cook for half a minute and turn it over with a slotted spoon and cook the other side for half a minute. Both sides should be golden brown in color. If the dough has been rolled out correctly, it will swell up. Transfer the fried puffed bread to a plate lines with a paper towel. (Don’t worry about it even if it does not swell up. It will still taste yummy and with practice, it will come easy).
- To ensure that the oil is the right temperature, place the back end of a wooden ladle in the centre of the oil. If small bubbles immediately cluster around the wood, the oil is at the right temperature.
- One does not need an electric mixer to make the dough. It can be kneaded easily by hand too.
2 thoughts on “Allergy Friendly Amaranth Puffed Bread”
Thanks Anu. I will try this version. My mom makes them with crushed black pepper and/or fresh green chillies finely chopped and she adds hing and she generally serves with mango pulp!
Bhavna – that sounds like an easy and amazing accompaniment. Thanks for the input.