Rajgira ParathaRecipe is a gluten-free recipe that is made from Rajgira Atta or also known as Amaranth flour. Rajgira is the standard flour eaten during fasting (upvas), where cereals foods are prohibited. This paratha is simple to make and requires a few ingredients readily available at home. Ingredients include Rajgira atta, potato, and a few Indian spices.This Rajgira Paratha is super delicious and a straightforward and quick recipe that can be enjoyed with Farali aloo ki sabzi and curd. These rajgira parathas stay soft for a longer time. They make a healthy and nutritious tiffin box for kids and elders. Apart from this Paratha, you can also make Rajgira ki poori or Rajgira ki roti, but it is slightly tricky to make them. As Rajgira Atta is gluten-free, it aids in boosting your metabolism, helping with weight loss. Just replace your regular flour with Rajgira, and off you go. If you are looking for a weight loss diet, this is a perfect paratha recipe. This Rajgira Paratha can be enjoyed any time of the year.
Prep Time5 minutesmins
Cook Time15 minutesmins
Boiling Potato10 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: how to make rajgira paratha, rajgira aloo paratha, rajgira ka paratha, Rajgira Paratha, Rajgira Paratha Recipe, rajgira paratha recipe in hindi
Servings: 7parathas
Ingredients
2cupAmaranth Flour / Rajgira Flour
1Potatomedium size (boiled)
1tspCumin seeds
2Green Chilieschopped
½inchGingerchopped
¼tsp Black pepper powder
Fresh Coriandersome
Sendha Namakas per taste
1 tsp Oil
Waterfor kneading the dough
Instructions
Add Rajgira flour, cumin seeds, green chilies, ginger, coriander leaves, boiled and mashed potato, black pepper powder, and sendha namak or rock salt in a mixing bowl. Mix all the ingredients well.
Add little water and knead a semi-soft dough.
Now add 1 tsp oil and gently knead the dough.
Take a small portion of the dough and make a round ball.
Dust some flour on the rolling board. Place the ball-sized dough and dust some flour on it.
Roll into a slightly thick paratha.
On a hot tawa, place the rolled paratha and cook for a minute.
Flip the paratha when the base is cooked (after a minute) and press slightly.
Now you can go ahead and apply ghee and flip the paratha. Apply ghee on the other side and press again. Flip the paratha once or twice till both sides cook well.
Serve the paratha with aloo ki sabji and curd.
Notes
No rest after kneading the dough. Salt and potato will release the water, and the dough will become very soft, making it difficult to roll the paratha. I want to recommend making them immediately.
Can add 1 tbsp pomegranate seeds while kneading the dough. It gives a good taste.
Can roast the paratha in oil; recommend roasting it in ghee for better flavor.
You can use regular salt if not making this paratha for fasting.