11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

9. Amaranth (rajgira)

Amaranth, known in India as rajgira, is a pseudo-grain with a long tradition in festival cooking, especially during fasting days where its popped form becomes a beloved snack. It’s prized for its high protein and balanced amino acid profile, particularly lysine, which complements cereal proteins. Though never completely absent from kitchens, amaranth’s mainstream use dipped as refined staples rose, yet recent health interest spotlighted its nutrient density and versatility. Rajgira cooks into a porridge, makes a fine addition to granola, and its popped seeds are excellent in chikkis and festive bars. In savory cooking, finely ground amaranth can be used for thickening or in flatbreads mixed with other flours. North American availability is strong: amaranth is sold by mainstream health-food brands, online grain suppliers, and many Indian grocery stores. Keep amaranth in a sealed container in a cool place; its tiny seeds puff readily when heated in a dry pan for a crunchy topping.