Puff Amaranth at Home

Amaranth, is a gluten free grain containing a high amount of protein, iron, calcium, lysine, magnesium, fiber, and the list goes on. It holds the highest amount of protein when compared to all other gluten free grains. It is a personal favourite because of the health benefits and I often suggest it to my clients.

Puffed amaranth is light and nutty, with a slight bit of earthiness. Don’t let the lightness of this popped grain deceive you. It’s one of the most filling breakfasts around.

It can be cooked in a variety of ways and I am going to share the method of popping amaranth at home…just like you pop, corn. Simple and convenient, whenever you need a fresh batch. It needs a little time to get it right..like any other recipe.

I suggest you do only small batches at first so that you understand the right temperature for a pop and also when to stop without burning it.

Let’s start with just 2 tbsp of raw amaranth. Here we go-

1. Heat a small/medium pot over med-high/high heat. It could be a kadhai also. But the utensil should have a heavy base.
2. Test if the pot is hot enough by adding a drop of water. If it instantly balls up, dances around in the pot, and evaporates you’re good to go.
3. Once hot, add in the raw amaranth, then cover with a lid and quickly slide the pot back and forth just above the burner. If your heat is set correctly it should start popping within 1-3 seconds and finish within 10-15 seconds. Be careful – It burns very quickly!
4. Just as the amaranth pops are slowing empty it into a bowl.
5. Let it cool in the bowl.
6. Add toppings, milk, cereal sauce, nut butter, nuts, yogurt, etc.

Some tips to keep in mind –

• It’s crucial that the pot is fully heated.
• If you don’t cover the pot, amaranth will start flying everywhere.
• If the amaranth doesn’t start popping within 3 seconds your pan is not hot enough.
• It is important to shift the amaranth into the bowl just as the popping is slowing down. If you wait until it completely stops, it will burn.
• If the amaranth instantly burns then the heat is too hot.
• If you let the popped grain fully cool you can store it in a sealed container for at least a few weeks.