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Nioan The Healer

Amaranth (Rajgira) Flour, 500 g, ₹ 112.00

Amaranth (Rajgira) Flour, 500 g, ₹ 112.00

Rs. 112.00 Rs. 132.00

Power your meals with Amaranth Flour, also known as Rajgira Atta, one of the oldest known superfoods, now available in a pure, gluten-free form in Dowbox. Sourced from trusted producers and finely milled for smooth texture, our Rajgira flour is a nutritional powerhouse packed with protein, calcium, iron, and essential amino acids.

Rajgira flour is also a favorite for daily cooking thanks to its light, nutty flavor and versatility. From rotis to parathas, pancakes, and laddoos, this flour fits right into modern gluten-free lifestyles with ease.

Ingredients: 100% Pure Amaranth (Rajgira) seeds, finely ground

Why you'll love it

- Naturally gluten-free & grain-free
- Rich in protein, calcium, and iron
- Easily digestible and suitable for fasting
- No additives, no preservatives, no blending
- Ideal for both traditional and modern recipes 

Shelf life: 9 months

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Delicious Recipes

Try these amazing recipes using our premium flour

Rajgira Parantha (Serves 2-3)

Rajgira Parantha (Serves 2-3)

Prep: 30 mins
Cook: 15 mins

Ingredients

  • Rajgira flour – 1 cup
  • Boiled potatoes – 2 medium, mashed
  • Sendha namak (rock salt) – ½ tsp
  • Green chili – 1, finely chopped (optional)
  • Cumin seeds – ½ tsp
  • Ghee – for cooking
  • Water – as needed
  • Fresh coriander – 1 tbsp, chopped (optional)

Instructions

  1. In a mixing bowl, add mashed potatoes, rajgira flour, salt, green chili, cumin seeds, and coriander.
  2. Mix well and add water little by little to form a soft dough. Since rajgira flour lacks gluten, kneading lightly helps.
  3. Divide the dough into small balls. Roll each between two plastic sheets or banana leaves to avoid sticking.
  4. Heat a tawa, drizzle a little ghee, and cook the paratha on both sides till golden spots appear.
  5. Serve hot with curd or vrat-friendly chutney.
RajgiraLadoo (Serves 6-8, makes ~12 ladoos)

RajgiraLadoo (Serves 6-8, makes ~12 ladoos)

Prep: 5 mins
Cook: 15 mins

Ingredients

  • Rajgira flour – 1 cup
  • Jaggery – ¾ cup, grated
  • Ghee – ¼ cup
  • Cardamom powder – ½ tsp
  • Chopped almonds/cashews – 2 tbsp (optional)

Instructions

  1. Heat 1 tbsp ghee in a pan and roast rajgira flour on low flame until aromatic (about 5-6 mins).
  2. In another pan, melt jaggery with 1-2 tbsp water until it dissolves. Strain if needed.
  3. Add the jaggery syrup to the roasted flour, mix well, and cook for 1-2 minutes.
  4. Add cardamom and nuts. Mix and let it cool slightly.
  5. Grease your palms with ghee and shape into ladoos while warm.
  6. Cool completely before storing.
Rajgira Puri (Serves 3-4)

Rajgira Puri (Serves 3-4)

Prep: 12 mins
Cook: 15 mins

Ingredients

  • Rajgira flour – 1 cup
  • Boiled potatoes – 1 medium, grated
  • Sendha namak – ½ tsp
  • Water – as needed
  • Ghee or oil – for deep frying

Instructions

  1. Mix rajgira flour, grated potato, and salt in a bowl. Add water gradually to make a firm dough.
  2. Grease a plastic sheet and roll small puris with your fingers or a rolling pin.
  3. Heat oil or ghee in a kadhai. Deep-fry puris on medium heat till puffed and golden.
  4. Drain on paper towels and serve with vrat aloo sabzi or curd.