How to Make Farali Aloo Paratha Recipe, Vrat ka Khana
Farali Aloo Paratha is a simple, healthy, gluten-free fasting paratha made with potatoes, mixed farali flour of Rajgira (Amaranth grain), Moraiyo (Barnyard millet), Sabudana (sago), cumin seeds, green chilies, fresh coriander, ginger paste, black pepper powder, and rock salt.
Rajgira, Sabudana, Moraiyo (Samak or Sama), potatoes, cumin seeds, green chilies, fresh coriander, rock salt, or sendha namak are commonly used ingredients for religious fasting days like Shravan, Navratri, etc.
The farali aloo paratha is the same as the traditional and delicious regular potato-stuffed parathas. The main difference is the flour mixture and the potato mixture. Farali aloo paratha, prepared with a mix of farali flours and stuffed with farali spicy potato mixture.
These farali aloo parathas are soft and easy to prepare in just 20 minutes with all the available ingredients in your kitchen. These farali aloo parathas taste so delicious you don’t need an additional aloo ki sabji to eat these parathas. They go well with plain yogurt or curd. I always like to enjoy these parathas with Lauki ka raita. I share a tasty and healthy bottle of gourd (Lauki or Doodhi) raita to enhance the taste of these parathas and keep your stomach full for a long time.
Watch the video and follow the tips and tricks shared in the video and make this farali aloo paratha at home easily for vrat.
Table of Contents
Recipe Video
Recipe Card
How to Make Farali Aloo Paratha Recipe, Vrat ka Khana
Ingredients
Aloo Paratha
- 1 cup Sama Rice
- 2 tbsp Sago / Sabudana
- 2 Boiled Potato
- 2-3 Green Chilies
- Fresh Coriander
- Rock Salt / Sendha Namak as per taste
- ¼ tsp Black Pepper Powder
- ½ tsp Cumin Seeds
- 1 tbsp Ginger Paste
- 1½ tbsp Rajgira Flour / Farali Atta
- ½ tbsp Ghee
Bottle Gourd / Lauki Raita
- 125 grams Bottle Gourd
- 1½ cups Yogurt / Curd
- Rock Salt / Sendha Namak as per taste
- 1 Green Chili
- Fresh Coriander
- ¼ tsp Roasted Cumin Powder
- ¼ tsp Black Pepper Powder
- ¼ tsp Ginger Powder
Instructions
Bottle Gourd / Lauki Raita Preparation
- Wash and wipe it with a clean napkin. Ensure you select a green in color and thin vegetable. A thinner bottle gourd (Lauki) has fewer seeds or is seedless.
- Cut the top front part. Cut it in half and peel the skin off. The bottle gourd weighs 125 grams.
- Grate the gourd using the large holes of the grater. Be quick in this process; bottle gourd may turn black when exposed to air.
- Add water into a pan and let it boil. Add the grated gourd into the hot water. Boil it for a minute or two.
- After one to two minutes, press the gourd (Lauki) with your finger to check it is cooked.
- Strain the water and squeeze the excess water with a spoon.
- Take 1½ cups of yogurt or dahi and beat well until smooth with a whisk.
- Add one chopped green chili, fresh coriander, ¼ tsp ginger powder, ¼ tsp black pepper powder, ¼ tsp roasted cumin powder, and rock salt, or sendha namak. Mix all the ingredients well.
- Add the gourd(Lauki) and mix all the ingredients. The raita is ready to serve. Tip* – Add water if required and adjust the consistency.
Paratha Preparation.
- Add 2 tbsp of sago (sabudana) into a pan and roast for a minute or two.
- Grind the sago into a fine powder.
- Add 1 cup of sama rice (Samak) into a pan and roast for a minute or two.
- Grind the sama rice (samak) into a fine powder.
- Boil two potatoes along with the skin with two whistles.
- Grate the potato using the large holes of the grater.
- Add 2 -3 green chilies, fresh coriander, 1 tbsp of ginger paste, ½ tsp of cumin seeds, ¼ tsp of black pepper powder, 1½ tbsp of rajgira flour, rock salt, or sendha namak as per taste. Tip* – Instead of rajgira flour, any farali flour works well.
- Sift the sago powder and add it to the mixture.
- Add 4 to 5 tbsp of ground sama flour and mix all the ingredients well.
- Add more 4 tbsp of ground sama flour, mix well, and knead a dough. Tip* – The quantity of sama flour required depends on the moisture in the potatoes.
- The dough may be slightly stiff in texture and difficult to knead. Add 2 tbsp water or a little water and knead a semi-soft dough.
- Add ½ tbsp of ghee and knead the dough well. Pinch a large portion of the dough, form a ball, and flatten it.
- Place the dough on a plastic sheet and sprinkle some rajgira flour. Flatten it slightly with your fingers.
- Place another plastic sheet over the dough. Take a plate and press it over the dough.
- Move the plate around to spread the dough evenly.
- Perfect paratha rolled.
- Place the rolled paratha over the hot tawa. Spread a little ghee over the sides of the paratha. The paratha will not stick to the pan.
- Allow the base to cook for a minute, then flip and cook on both sides on a medium flame.
- Apply ghee and cook the paratha.
- Serve the paratha hot with the raita.
How to Make Farali Aloo Paratha at Home Step by Step with Photos
Bottle Gourd / Lauki Raita Preparation
- Wash and wipe it with a clean napkin. Ensure you select a green in color and thin vegetable. A thinner bottle gourd (lauki) has fewer seeds or is seedless..
- Cut the top front part. Cut it in half and peel the skin off. The bottle gourd weighs 125 grams.
- Grate the gourd using the large holes of the grater. Be quick in this process; bottle gourd may turn black when exposed to air.
- Add water into a pan and let it boil. Add the grated gourd into the hot water. Boil it for a minute or two.
- After one to two minutes, press the gourd (Lauki) with your finger to check it is cooked.
- Strain the water and squeeze the excess water with a spoon.
- Take 1½ cups of yogurt or dahi and beat well until smooth with a whisk.
- Add one chopped green chili, fresh coriander, ¼ tsp ginger powder, ¼ tsp black pepper powder, ¼ tsp roasted cumin powder, and rock salt, or sendha namak. Mix all the ingredients well.
- Add the boiled gourd(Lauki) and mix all the ingredients. The raita is ready to serve. Tip* – Add water if required and adjust the consistency.
Paratha Preparation.
- Add 2 tbsp of sago (Sabudana) into a pan and roast for a minute or two.
- Grind the sago into a fine powder.
- Add 1 cup of sama rice (Samak) into a pan and roast for a minute or two.
- Grind the sama rice (samak) into a fine powder.
- Boil two potatoes along with the skin with two whistles.
- Grate the potato using the large holes of the grater.
- Add 2 -3 green chilies, fresh coriander, 1 tbsp of ginger paste, ½ tsp of cumin seeds, ¼ tsp of black pepper powder, 1½ tbsp of rajgira flour, rock salt, or sendha namak as per taste. Tip* – Instead of Rajgira flour, any farali flour works well.
- Sift the sago powder and add it to the mixture.
- Add 4 to 5 tbsp of ground sama flour and mix all the ingredients well.
- Add more 4 tbsp of ground sama flour, mix well, and knead a dough. Tip* – The quantity of sama flour required depends on the moisture in the potatoes.
- The dough may be slightly hard in texture and difficult to knead. Add 2 tbsp water or a little water and knead a semi-soft dough.
- Add ½ tbsp of ghee and knead the dough well.
- Pinch a large portion of the dough, form a ball, and flatten it.
- Place the dough on a plastic sheet and sprinkle some rajgira flour. Flatten it slightly with your fingers.
- Place another plastic sheet over the dough. Take a plate and press it over the dough.
- Move the plate around to spread the dough evenly.
- Perfect paratha rolled.
- Place the rolled paratha over the hot tawa. Spread a little ghee over the sides of the paratha. The paratha will not stick to the pan.
- Allow the base to cook for a minute, then flip and cook on both sides on a medium flame.
- Apply ghee and cook the paratha.
- Serve the farali aloo paratha hot with the raita.
FAQs
What is farali aloo paratha?
Farali Aloo Paratha is a simple, healthy, gluten-free fasting paratha recipe made with potatoes, mixed farali flour of Rajgira (Amaranth flour), Moraiyo (Barnyard millet), Sabudana (sago), cumin seeds, green chilies, fresh coriander, ginger paste, black pepper powder, and rock salt.
What are the ingredients allowed to eat during vrat or fasting?
Rajgira atta (Amaranth Atta), Sabudana, Moraiyo (Samak or Sama), Singhara atta, Kuttu ka atta, potatoes, bottle gourd (Lauki or Doodhi), elephant yam (suran), sweet potato, carrot, cumin seeds, black pepper, green chilies, fresh coriander, curry leaves, lemon, peanuts, rock salt, or sendha namak are commonly used ingredients for religious fasting days like Shravan, Navratri, etc. Some also eat tomatoes and red chili powder.
What can be eaten with farali aloo paratha?
The farali aloo parathas taste so delicious you don’t need an additional aloo ki sabji to eat these parathas. They go well with plain yogurt or curd. Lauki ka raita or green chutney also tastes good with these parathas.
Conclusion
In this farali aloo paratha recipe, we have shared how to make farali aloo paratha with a few ingredients available at home. A simple, healthy, gluten-free fasting paratha recipe made with potatoes, mixed farali flour of Rajgira (Amaranth flour), Moraiyo (Barnyard millet), Sabudana (sago), cumin seeds, green chilies, fresh coriander, ginger paste, black pepper powder, and rock salt. If you like this recipe, please comment and rank us for this recipe. Your suggestions and comments are always welcome and are like a treasure to improve every time.