rajgira paratha recipe, how to make rajgira paratha recipe

rajgira paratha recipe with step by step photos – healthy gluten free flat bread made with amaranth flour or rajgira flour. usually rajgira parathas are made during fasting or vrat days.

since there is no gluten in amaranth flour, rolling can be a bit tricky. i have shown two methods in the step by step pics below for rolling. choose whatever method suits you.

another tip is to add bubbling hot water instead of potatoes. mix very well and cover the flour mixture. when slightly hot then knead the dough. since we like potatoes, i always add them in these parathas. but when making rotis with some other non glutinous flour, i add hot water and knead.

these amaranth parathas can be made even during regular days. they are very healthy as amaranth or rajgira are healthy grains. since they are grown locally in india, they are easily available and not expensive. these parathas stay soft even after cooling, so they make a nutritious tiffin box snack too.

few more similar recipes you can make for navratri fasting are rajgira ki poori, kuttu ka paratha, singhare ki poori and kuttu ki khichdi recipe.

lets start step by step rajgira paratha recipe:

1. first boil 2 small to medium potatoes in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency.

2. in a pan or bowl take the amaranth/rajgira flour. i ground the flour at home using raw amaranth grains. ½ cup of amaranth grains yielded about ¾ cup flour.

3. when the potatoes are slightly hot, peel them. then mash them lightly and add to the amaranth flour. then add the crushed green chili paste, cumin powder and rock salt/sendha namak. you can also add some chopped coriander and ginger paste.

4. mix everthing well.

5. add 1 or 2 tbsp water in parts and knead to a smooth dough. the addition of water depends on the quality of flour. hence add as accordingly. make sure you don't add too much of water. allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes.

method of rolling parathas:
1. make a small or medium sized balls from the dough. dust with amaranth flour.

2. roll to a small or medium sized paratha. while rolling add some more flour if required. you can also roll keeping the dough ball on top of a zip lock bag. parathas rolled this way have uneven edges.

3. then gently lift up with a spatula.

4. and place the paratha on a hot tava.

method of patting the dough:
1. keep a moist kitchen cotton napkin or towel on your workplace. take a small or medium sized ball from the dough and place it on the moist kitchen cloth.

2. with your palms or with your fingers, gently pat the dough ball and flatten it till till it increases in size.

3. the edges come out neat this way and do not have cracks.

4. now gently remove the paratha from the cloth or place the cloth upside down on a hot tava and peel of cotton cloth. i do the first method of removing the paratha from the cloth and then placing it on the hot tava.

5. when one side of paratha is partly cooked, flip with the help of spatula. use a non-stick pan or well seasoned pan as the paratha might stick.

6. apply ghee or oil on this side.

7. flip.

8. this is the second side which has got browned at some spots.

9. apply ghee or oil on this side.

10. flip a couple of times till the rajgira paratha has become evenly golden and roasted evenly.

11. serve these rajgira parathas hot or warm with curd or any curry meant for fasting like dahi aloo, peanut curry, aloo tamatar sabzi, jeera aloo.

if you are looking for more fasting recipes then do check sabudana khichdi, vrat wale aloo, vrat ke chawal ki kheer, farali patties, dahi arbi, jeera aloo and sabudana thalipeeth recipe.

rajgira paratha recipe below:

rajgira paratha recipe

rajgira paratha - flat bread made with rajgira atta or amaranth flour for fasting.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: indian

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• ¾ cup amaranth flour/rajgira atta
• 2 small to medium potatoes or 1 large potato, ½ to ⅔ cup tightly packed mashed potatoes, 100 to 125 grams
• ½ tsp cumin powder
• 1 or 2 green chilies, crushed or finely chopped or 1 to 1.5 tsp crushed green chilies
• rock salt/sendha namak as required (used specially for fasting days)
• ghee or oil as required

INSTRUCTIONS

preparing the dough:

1. first boil 2 small to medium potatoes in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency.
2. in a pan or bowl take the amaranth flour. i ground the flour at home using raw amaranth grains. ½ cup of amaranth grains yielded about ¾ cup flour.
3. when the potatoes are slightly hot, peel them. then mash them lightly and add to the amaranth flour.
4. then add the crushed green chili paste, cumin powder and rock salt (sendha namak). you can also add some chopped coriander and ginger paste. mix everything well.
5. add 1 or 2 tbsp water in parts and knead to a smooth dough. the addition of water depends on the quality of flour. hence add as accordingly. make sure you don't add too much of water. allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes.

method of rolling:

1. make a small or medium sized balls from the dough. dust with amaranth flour.
2. roll to a small or medium sized paratha. while rolling add some more flour if required.
3. then gently lift up with a spatula and fry the paratha on a hot tava.

method of patting the dough:

1. keep a moist kitchen cotton napkin or towel on your workplace. take a small or medium sized ball from the dough and place it on the moist kitchen cloth.
2. with your palms or with your fingers, gently press the dough ball and flatten it till till it increases in size. the edges come out neat this way and do not have cracks.
3. now gently remove the paratha from the cloth or place the cloth upside down on a hot tava and peel of cotton cloth. i do the first method of removing the paratha from the cloth and then placing it on the hot tava.
4. one side is partly cooked, flip with the help of spatula. use a non-stick pan or well seasoned pan as the paratha might stick.
5. apply ghee or oil on this side. flip again. apply ghee or oil on this side.
6. flip a couple of times till the rajgira paratha has become evenly golden and roasted evenly.
7. serve these parathas hot or warm with curd or any curry meant for fasting.

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