Rajgira paratha is a healthy gluten free flatbread made with rajgira flour (amaranth), boiled potatoes, curd and seasonings. It is often prepared during fasting periods (vrat) like Navratri, Ekadashi, Mahashivratri or other fasting days.
Rajgira paratha is a healthy gluten free flatbread made with rajgira flour (amaranth), boiled potatoes, curd and seasonings. It is often prepared during fasting periods (vrat) like Navratri, Ekadashi, Mahashivratri or other fasting days.
Fasting has so many different meanings. There are several version of fasts. From not eating at all, to just thriving on water to enjoying platters full of fast friendly foods. During Hindu fasts, certain grains, spices and foods are avoided.
Rajgira is one of the few ingredients allowed during fasts. It is considered a “satvik” (pure) food that is allowed during these times. Rajgira is a gluten free grain, rich in protein and essential nutrients.
Rajgira paratha is prepared by mixing rajgira flour with mashed boiled potatoes, ginger, green chilies, salt, curd, ghee and fresh herbs like coriander leaves. The dough is rolled into flat circles and cooked on hot tawa. It is often served with yogurt, chutney or vrat curries.
This easy step by step recipe will guide to make this easy and delicious paratha.
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Recipe video for Rajgira Paratha :-
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How to make Rajgira Paratha :-
In a mixing bowl add 1 cup rajgira flour, 1 boiled and mashed potato, 1 tsp ginger green chili paste, sindhav salt to taste, 2 tbsp coriander leaves, ¼ cup curd, and 2 tsp ghee.
Mix everything well to form a soft dough. If requires add 1 or 2 tsp of water to prepare dough.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal sized ball.
Dust the rolling board with rajgira flour.
Take one dough ball and gently roll it into a circle, about 5-6 inches in diameter. Be gentle as rajgira dough tends to break easily.
Heat a tawa on medium flame.
Once hot, carefully place the rolled paratha on the tawa.
Cook until golden brown on both sides.
Apply ghee and serve hot.
Enjoy Rajgira paratha with curd, chutney or curry.
Tips :-
Potatoes and curd provide enough moisture for the dough, so avoid adding water. If needed, add small amounts gradually to achieve a soft dough.
Be gentle while rolling, since the rajgira dough breaks easily. Handle it carefully while rolling.
Do not let the dough rest for too long. It will be hard to roll the paratha.
Since dough is delicate, it’s easier to work with smaller portions of dough. Making smaller parathas will also make flipping and handling them easier.
Rajgira Paratha
Course: MainCuisine: Indian8
servings5
minutes30
minutes35
minutesRajgira paratha is a healthy gluten free flatbread made with rajgira flour (amaranth), boiled potatoes, curd and seasonings. It is often prepared during fasting periods (vrat) like Navratri, Ekadashi, Mahashivratri or other fasting days.
Ingredients
1 cup Rajgira (amaranth) flour
1 Potato (100 gm) (boiled and mashed)
1 Tsp Ginger Green Chili Paste
Sindhav salt (rock salt) to taste
2 Tbsp Coriander Leaves (finely chopped)
¼ cup Curd/Yogurt
2 Tsp Ghee
Directions
- In a mixing bowl add 1 cup rajgira flour, 1 boiled and mashed potato, 1 tsp ginger green chili paste, sindhav salt to taste, 2 tbsp coriander leaves, ¼ cup curd, and 2 tsp ghee.
- Mix everything well to form a soft dough. If requires add 1 or 2 tsp of water to prepare dough.
- Cover the dough with a damp cloth and let it rest for 10 minutes.
- Divide the dough into equal sized ball.
- Dust the rolling board with rajgira flour.
- Take one dough ball and gently roll it into a circle, about 5-6 inches in diameter. Be gentle as rajgira dough tends to break easily.
- Heat a tawa on medium flame.
- Once hot, carefully place the rolled paratha on the tawa.
- Cook until golden brown on both sides.
- Apply ghee and serve hot.
- Enjoy Rajgira paratha with curd, chutney or curry.
Notes
- Potatoes and curd provide enough moisture for the dough, so avoid adding water. If needed, add small amounts gradually to achieve a soft dough.
- Be gentle while rolling, since the rajgira dough breaks easily. Handle it carefully while rolling.
- Do not let the dough rest for too long. It will be hard to roll the paratha.
- Since dough is delicate, it’s easier to work with smaller portions of dough. Making smaller parathas will also make flipping and handling them easier.
