Rajgira flour is made from the seeds of the amaranth plant.Rajgira flour should be clean, dust-free and without any infestations or foul odor. It is better to opt for organic grains and flour.Rajgira flour is commonly eaten with the hull, which retains a majority of the nutrients. It is high in fibre and iron, with a fairly high protein level as well. This makes it well suited to be used as a staple starch. Rajgira flour is also rich in calcium and antioxidants.It is an ideal alternative to wheat for those with gluten sensitivity.