Puffed Amaranth Bhel Puri isn’t just a snack; it’s a nutritional powerhouse. By swapping out puffed rice (murmura) for toasted amaranth, you elevate your teatime from “indulgent” to “invigorating.”
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This Rajgira Bhel is the perfect companion to a steaming cup of masala chai or green tea. It hits all the flavour notes of traditional street food—tangy, salty, and spicy—while fueling your body with complex carbs and protein.
It’s light enough that it won’t ruin your appetite for dinner, but satisfying enough to stop the “pantry raid” in its tracks. Puffed Amaranth Bhel Puri is very similar to Tabbouleh or Couscous Salad or we should say it is the Indian version of tabbouleh.
Why use Amaranth?
Amaranth, known as Rajgira (“the royal grain”) in India, is a gluten-free ancient seed that packs a serious punch. In Indian Cuisine, it is mainly used to prepare sattvic dishes during Navratri or Mahashivratri. Use it to make breakfast porridge, upma, laddo, salad, or halwa.
Unlike white rice, which is mostly simple carbs, amaranth is:
- Protein-Packed: It contains all nine essential amino acids.
- Fiber-Rich: Keeps you full until dinner and aids digestion.
- Mineral-Heavy: Loaded with iron, magnesium, and more calcium than milk.
Ingredients You’ll Need
- Puffed Amaranth (Rajgira) unsweetened. If you are using whole amaranth, make sure to toast and puff the seeds before making bhel puri.
- Sesame Oil to roast the peanuts and amaranth.
- Peanuts give the crunch and protein boost to the bhel puri.
- Fresh Veggies like onion, tomato, cucumber, and grated carrot boost the fibre level of the bhel puri.
- Seasoning: Cumin Powder, Chaat Masala, Salt, Lemon Juice, Curry Leaves
- Pomegranate, Coriander Leaves, Green Chilli (optional), Grated Coconut
How To Make Rajgira Bhel Puri
1) Toast the Puffs:
- Even if your amaranth puffs are store-bought, dry roast them in a pan before making this bhel puri for that extra crunch and a layer of flavour.
- Heat oil in a pan or kadhai. Add peanut and fry till they are crispy.
- Add curry leaves and puffed amaranth. Keep the heat low or medium. Fry them also for 2 – 3 minutes or till puffed amaranth releases a nutty aroma and turns slightly golden. Let them cool.
2) The Great Mix:
- In a large mixing bowl, add all the chopped veggies and coriander.
- Add the toasted and cooled puffed amaranth.
- Toss the puffed amaranth with the veggies and herbs.
3) Seasoning and Final Touch:
- Sprinkle the chaat masala, cumin powder, and salt. Drizzle the lemon juice over the top. Toss everything quickly with a light hand.
- Garnish generously with fresh coriander and pomegranate seeds for a pop of colour and sweetness.
Serve Puffed Amaranth Bhel Puri immediately otherwise it will become soggy and vegetables will start oozing water.
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Puffed Amaranth Bhel Puri Recipe
- Salad Mixing Bowl
Ingredients
- 1 Cup puffed amaranth (rajgira)
- 1 tablespoon sesame oil
- ¼ Cup peanuts
- 1 sprig curry leaves
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 small cucumber, finely chopped
- 1 small carrot, grated
- ¼ Cup pomegranate
- 1 teaspoon cumin powder (jeera powder)
- ¼ teaspoon Chaat Masala
- ¼ teaspoon salt or to taste
- 1 lemon, juiced
- handful of fresh coriander leaves, chopped
Instructions
- Heat oil in a pan or kadhai. Add peanut and fry till they are crispy.
- Add curry leaves and puffed amaranth. Keep the heat low or medium. Fry them also for 2 – 3 minutes or till puffed amaranth releases a nutty aroma and turns slightly golden. Let them cool.
- In a large mixing bowl, add all the chopped veggies and coriander. Add the toasted and cooled puffed amaranth. Toss the puffed amaranth with the veggies and herbs.
- Sprinkle the chaat masala, cumin powder, and salt. Drizzle the lemon juice over the top. Toss everything quickly with a light hand.
- Garnish generously with fresh coriander and pomegranate seeds. Serve Puffed Amaranth Bhel Puri immediately.
Recipe Notes:
- If you like it “wet,” add a teaspoon of homemade mint-coriander chutney. If you’re keeping it strictly low-cal, the lemon juice and spice powders provide plenty of flavour.
- Even if your amaranth puffs are store-bought, dry roast them in a pan before making this bhel puri for that extra crunch and a layer of flavour.
- You can store the puffed amaranth after toasting with peanuts in an airtight container for 10 – 12 days. Use them for salads or chaats.
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