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Amaranth Tart Case
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Amaranth Tart Case

Rajgira (amaranth)ModernInternationalSnackFlour (atta)VegetarianContains dairy

Prep 10 min · Cook 45 min · Serves 1

Make

Ingredients

  • amaranth flour — 50 g
  • vanilla essence — 3-4 drops
  • desi ghee — 1 tsp
  • water (enough for a semi-soft dough)
  • milk (a little, to brush; named in the method only)

Method

  1. Mix the flour, vanilla and ghee in a bowl and add water slowly to make a semi-soft dough. Let it rest for 10 minutes.
  2. Roll the dough into a thin sheet and mark out a strip for the sides and a round for the base.
  3. Cut the strip, roll it up loosely, set it in the middle of the tart mould and unroll it against the sides, pressing it in place.
  4. Dab water on the edge of the base so it sticks to the sides, then press the mould down on the marked round so its rim cuts the base.
  5. Check for gaps, prick the base with a fork so it does not puff up, and bake at 180 C for 15 to 20 minutes, until brown spots appear.
  6. Brush with a little milk and bake again until fully cooked.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe by Shreyas Kishore Surve · Recipe from FSSAI Eat Right India, Indi-Genius Food Challenge recipes, PDF pp. 22-23 (printed p. 15 on the photo page; the recipe page is unnumbered), written in our own words.