Topop Rajagro Flour - 400g

A finely milled rajgira (amaranth) flour ideal for farali rotis, parathas, puris, pancakes, and halwa—delivering a naturally nutty taste, soft crumb, and good binding without wheat. Popular in fasting‑friendly cooking, it works well alone or blended with potato or tapioca for pliable, tender flatbreads.

Quality and texture
Made from finely ground amaranth seeds for a smooth, uniform flour that hydrates quickly and forms cohesive doughs. The delicate grind supports soft, flexible flatbreads and lump‑free batters for sweet and savoury dishes.
Packed under the Top‑Op range with trade pack options like 10×400 g and 10×1 kg for consistent sourcing.

Nutrition and benefits
Naturally gluten‑free and nutrient‑dense, providing plant protein, dietary fibre, and minerals such as iron and calcium; exact values vary by pack. Suitable for vegetarian diets and commonly used during vrat for sustained energy.
Amaranth’s balanced amino‑acid profile complements other flours in gluten‑free blends, helping improve texture and nutrition.

Pack formats and storage
Available in a 400 g retail pack

Store in a cool, dry place; after opening, transfer to an airtight container to preserve freshness and prevent moisture ingress.

Serving ideas
Make rajgira rotis, parathas, puris, thalipeeth, pancakes, and sheera/halwa; blend with mashed potato or tapioca for softer, more pliable breads.
Use in gluten‑free baking mixes for cookies, muffins, and crackers to add nutty depth and protein.

Allergen and handling
Ingredient: Amaranth (rajgira/rajgaro) flour; facilities may handle nuts, sesame, soya, milk, and wheat—always read the pack for full allergen and cross‑contact details.
If highly sensitive, use dedicated utensils and storage to minimize cross‑contact risk.