Gajak is a brittle made traditionally with peanuts, sesame seeds and jaggery. Enjoy this chikki as you bask in the winter sun or around the Lohri bonfire.
Make Rajgira Thalileeth for your next fast Pappa.
Fasts, in India, are a common and frequent occurrence. What is more, they are taken very seriously by families. That said, fasts here do not generally mean no food at all. Quite the contrary actually- fasts entail special preparations and delicious substitutions. Generally while fasting, cereals are avoided.
Rajgira is one such non-cereal rich in nutrients. It literally means “royal grain”. This grain is, however, not native to India, but was cultivated by the Aztecs for more than 8000 years. The story of how it came to India is lost in the pages of history. There, it was known as Amaranth, which means “deathless.” Amaranth was the staple of the Aztecs until it was banned after the conquest of the Aztec nation. The plants, however, continued to grow as weeds. During the year 1970 however, the USA revived the grain and it is now available as flour and an oil seed.
The versatility of Rajgira or Amarnath (and flour) is perfectly suited for the Indian cuisine. The grains, once puffed can be used to make kheer or chikki. The flour, easily available in stores, can be kneaded for sheeras, halwas, puris, and parathas.
Rajgira Thalileeth~ Fasting Special
- 1 cup Rajgira flour
- 2 Big potatoes, boiled and grated
- 1 cup Sago, crushed
- 4 tablespoons Peanuts roasted and coarsely crushed
- 3-4 Green chilli, chopped fine
- ½teaspoonLemon juice
- Salt to taste
- 2 tablespoons Dhania/ coriander leaves finely chopped
- Ghee for greasing and cooking
- In the chutney jar of your mixer crush the sago. I added 1 chilli to the sago and ran the mixer. I loved the pungent smell.
- In a bowl add the rajgira flour, sago flour, potato, peanuts, lemon juice, chillies, salt and coriander. Mix well.
- Use water if you need to make soft dough. I did not need.
- Grease a non-stick tava/skillet with ghee take a ball of the dough and gently pat with your fingers to a very small circle.
- In case the dough loses shape or cracks dip your hand in water and reshape the circle. (I did this to the last 2 thalipeeth and they were better looking than this one here.)
- Cook covered use a little ghee when the rajgira thalipeeth appears a bit dry.
- Cook till the thalipeeth turns brown on one side. You will find it easier to flip it.
- Cook till the other side turns golden brown.
- Repeat and make more thalipeeth.
- Serve with curds.