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Amaranth Bhakri to Ragi Ladoos: The Magic Millet Edition Continues
Have you ever heard of a bhakri packed with calcium, potassium, Vitamins A, C, and K, and all the essential amino acids? Check out this recipe that is not only easy to digest but can also help reduce inflammation packed with the goodness of amaranth.
Ingredients
Method
- To prepare the methi bhakri, mix amaranth flour and raw banana flour, fenugreek leaves, green garlic, green chilies, ajwain, salt, and a few drops of coconut oil/A2 ghee and turmeric powder.
- Knead them well with some lukewarm water to make a hard dough.
- Roll them out a little thicker than your usual chapattis.
- Fry both sides of the griddle by applying a little oil or ghee.
Power tips and variations
- You can also use jowar/ragi flour as per availability.
- When fenugreek leaves are not available, use spinach, dill, or coriander.
Nutrition
Notes
- Methi is known as a wonder herb packed with essential nutrients for the human body. The fiber in methi works as a friendly food to your gut microbes which help absorb water from the intestines, soften your stool, and regularise bowel movement.
- Amaranth flour is high in soluble fiber and antioxidants, including gallic acid and vanillic acid which help fight free radicals, and in turn, help to reduce the risk of inflammatory conditions.
- Raw banana flour is rich in potassium and resistant starch.
- Adding ajwain makes the bhakri highly beneficial for your digestive system.
