Amaranth Tikka with Indian Spices
Ingredients
- Amaranth seeds
- Water (for cooking, use 1:2 ratio with amaranth)
- Grated ginger
- Chopped green chillies
- Salt
- Garam masala
- Chilli powder
Preparation
Cook amaranth using the evaporation method with a 1:2 ratio of amaranth to water and let it cool.
Mix the cooked amaranth with grated ginger, chopped green chillies, salt, garam masala, and chilli powder.
Grease your palms, shape the mixture into tikkis, and pan fry until golden brown.
Tips
This recipe is common during Navratri fasting and requires no binding agent.
Variations include adding grated paneer, mashed potato, cooked and mashed raw banana, tofu, or cooked and mashed chana.
To make a porridge version, use a 1:3 ratio of amaranth to water or milk.
Amaranth is a gluten-free pseudo-grain rich in calcium, phosphorus, and fiber, supporting bone health and digestion.
