Shallow fried flatbread prepared using amaranth flour is Rajgira Paratha. Amaranth flour is gluten-free. The same is combined with boiled and mashed potatoes along with coriander leaves and a few spices to make this gluten-free bread called Rajgira ka Paratha. Generally, amaranth flour or Rajgira ka atta is consumed during fasting. But I love to make Rajgira paratha for our regular breakfasts too, on the days I can serve these hot. Because the paratha tastes the best when served hot. Since amaranth flour is gluten-free, it is a bit difficult to roll this paratha. However, I have shared an easy way to do the same. Rajgira paratha can be served with aloo ki sabji and yogurt as a part of the fasting meal. Or the same can be served as breakfast on regular days. This blog has the Rajgira Paratha recipe with step by step pictures.
Amaranth Flour (Rajgira ka Atta): Rajgira flour is commonly available at the grocers. Especially during the fasting days, the shops are loaded with stuff that can be consumed during fasts which include flour such as kuttu ka atta, singhade ka atta, Rajgira ka atta and so on. Make sure that the flour that you sue is fresh otherwise the paratha won’t taste good.
Boiled and mashed potatoes: Potatoes give binding to the dough of Rajgira ka paratha. The quantity of potatoes depends upon the quality of potatoes used, the moisture content therein and so on.
Coriander leaves: This adds lot of freshness to the parathas. You can also add green chilies for some kick.
Spices: Certainly if making Rajgira paratha during fasts use rock salt and not the regular one. Other than salt, black pepper powder has been used. I do not use red chili powder and therefore have skipped the same. You can add it if you like it and eat it during fasts.
Ghee: I like to use ghee to make these parathas. You can use oil but ghee definitely gives much better flavor.
The collection of sabudana recipes includes many recipes using sabudana. The best part about this is that this blog explains the minutest details regarding sabudana i.e. how the same should be washed, soaked, etc.
Serve it hot with chilled yogurt for a weekday breakfast.
Do watch Dora Cake Recipe
1.This recipe makes 4-6 parathas depending on the size.
2.In a mixing bowl add 1 cup amaranth four (Rajgira atta), 3/4 cup boiled and mashed potatoes, a handful of chopped coriander leaves, rock salt to taste, and ½ tsp of black pepper (kali mirch) powder.
4.Bring the dough together. If it does not bind together, as in it is too dry, add in more boiled and mashed potatoes.
5.Take a portion of dough and place it on a parchment paper.
6.Put another piece of parchment paper on it and roll it into a paratha. Roll it thick.
7.Heat and grease the pan for frying the paratha.
8.Put paratha on the hot pan.
Tips:I had to change the pan.
9.Cook on low to medium flame till partly cooked from one side. Thereafter flip it.
10.When cooked from another side too, flip it.
11.Put ghee on one side to cook it. Flip.
12.Put ghee on the other side too and cook it on medium flame till done.
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
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