Amaranth (rajgiri) Savory pancakes with potato patty and curd dip

Amaranth (rajgiri) is used specifically for fasting purposes as during fasting we are not allowed to have grains or rice. So this flour serves as a good substitute for normal rotis or chillas. But rajgiri is bit difficult to handle because it does not bind well. You will see, I have solved that problem too very easily. It is really good for health too as it is very rich in protein, energy, phosphorous, calcium, iron, magnesium and potassium.

During navratri fasting (vrat), it becomes really boring to eat same fruit diet, sago khichdi daily. I have come up with this really innovative, delicious and healthy recipe. Rajgiri flour is used for making crispy pancakes, curd and fresh cream to make creamy dip, potato patties and salad. This recipe is very easy and can be prepared in just 30 minutes.

I have shallow fried potato patty (tikki), you can deep fry or air fry or even bake them if you like. For salad i have used cabbage, many families do not prefer cabbage in fasting, so you can use any other salad veggie like, cucumber, carrot, capsicum, beetroot or whichever is allowed. You can skip it if you do not prefer to eat veggies during fast. I have also used mustard powder in my dip, but you can skip that too if you dont prefer to eat during fast.

Although it is a vrat recipe, but you can make it on normal days too as it is very tasty. Try making small pancakes and add mozarella cheese and bake them little till cheese melts, they will serve as amazing snacks.

I have scrambled the potato patty, you may use whole and make it crisp. Lets start with the recipe.

Preparation + cooking time :       10+20 = 30 minutes

Recipe type :                                                 Vrat recipe

Cuisine :                                                            North Indian

Serves    :                                                           1-2

Ingredients

For Pancakes

4tbs                   Amaranth flour (rajgiri ka atta)
1/2tsp             Rock salt (sendha namak)
1/4tsp             Black pepper powder (kali mirch)
1/4tsp             Roasted ground cumin (Bhuna pisa zeera)
1/2 cup          Water (or as required)
2tbs                  Clarified butter/Desi ghee (to shallow fry)

For salad

1/2 cup          Shredded and  deseeded tomato ( Beej nikla hua aur lamba barik kata tamatar)
1/2cup           Shredded cabbage (patta gobhi)/ cucumber (kheera)/carrot (gajar)
a pinch           Rock salt
a pinch           Black pepper

For potato patty (aloo tikki)

1 cup               Boiled, grated, mashed potato (ubla, kasa hua, masla hua aloo)
1tbs                  Roasted crushed peanuts (Bhuni, dardari mungfali)
1/4tsp             Rock salt
1/4tsp             Black pepper
1/4tsp             Roasted ground cumin
1/2 tsp            Chopped green chili ( kati hui hari mirch)
1tsp                   Chopped coriander leaves (hara dhaniya)

For curd dip

2tbs                  Thick curd (dahi)
1tsp                   Fresh cream/malai
1/4tsp             Rock salt
1/8tsp             Black pepper
1/8tsp             Roasted ground cumin
a pinch           Mustard powder (pisi hui rai) (optional)

Method (step by step recipe for amaranth rajgiri pancakes)

1.  Prepare ingredients

2.  Take a bowl, add rajgiri atta (amaranth flour), salt, pepper, cumin powder and water to make a thin paste (not too thin).

3.  Put a tawa (preferably non-stick) on heat, grease it well with desi ghee. When hot, pour little batter to make a small  pancake. I made two together. Let it get browned and crisp from one side, till then do not touch. As it  gets crisp from one side, turn it and make it crisp from other by applying some more ghee. When it becomes crisp, turn it and take out.

4. To prepare potato patty (aloo tikki), take boiled potato and all ingredients of potato patty in a bowl and mix well. make walnut sized balls out of it, flatten little and shallow fry on same pan with ghee till golden brown from both sides.

 

5. Make curd dip by taking all ingredients in a bowl and whisk well till smooth. (You can use this dip with kababs also)

6. To make salad, mix all salad ingredients in a bowl.

7. Now to prepare pancakes, take a serving plate, place two pancakes in it, apply little curd dip, put some salad over it, scramble patty and arrange on the salad, again put some salad over patty and top it with curd dip.

8. Garnish with coriander leaves and serve with some more salad and dip on the side. Enjoyeee…….:)

Notes:

1. This recipe can be prepared with singhare ka atta (water chestnut flour) or kuttu ka atta (buckwheat flour).
2. Some potato patty substitutes are raw banana, sweet potato, sava k chawal or  sabudana wada.
3. You can use fruits in the salad too.
4. Use roasted/ fried dry nuts to make it rich.
5. For garnish, you can use mint leaves, pomegranate seeds also.

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