Delicious Rajgira Paratha Recipe: A Nutritious Twist to Your Meal

Rajgira paratha, also known as amaranth flour flatbread, is a popular Indian dish. It is specially prepared during fasting or vrat (fasting) days in India. It’s gluten-free and a great source of nutrition. Here’s a simple recipe to make rajgira parathas:

Ingredients:

For the dough:

• 1 cup rajgira (amaranth) flour
• 2 boiled and mashed potatoes
• Sendha namak (rock salt) to taste
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2 tsp cumin seeds powder
• Coriander leaves (chopped)
• Ginger, 1 small piece
• 1 teaspoon ghee
• 1 teaspoon curds
• Water, as needed

For rolling and cooking:

• Rajgira flour for dusting
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine the rajgira flour, mashed potatoes, chopped green chilies, cumin seeds powder, grated ginger, ghee, curds, and a pinch of sendha namak (rock salt).
2. Mix these ingredients well, and then start kneading the dough. Add water gradually and knead the dough until it becomes soft and pliable. Rajgira flour absorbs moisture quickly, so be cautious while adding water.

3. Divide the dough into small, equal-sized portions. Grease hands with ghee or oil and roll them into smooth balls.

4. Take a ball of dough and flatten it slightly between your palms. Place it on a dusted surface with rajgira flour to prevent sticking.

5. Use a rolling pin to gently roll out the dough ball into a round paratha. Try to make the paratha as thin as possible without tearing it.

6. Heat a griddle or tawa over medium-high heat. Once it’s hot, place the rolled-out paratha on it.

7. Cook the paratha until small bubbles start to appear on the surface, which should take about 1 minute.

8. Flip the paratha and apply ghee or oil to the top side. You can be generous with ghee or oil if you prefer a richer taste.

9. Cook the paratha for another 1-2 minutes, pressing it gently with a spatula, until it’s golden brown on both sides.

10. Remove the rajgira paratha from the griddle and place it on a plate. Repeat the same process for the remaining dough portions.

11. Serve the hot rajgira parathas with yogurt, chutney, or any fasting-friendly side dish of your choice.

Note:

• Rajgira parathas are traditionally made during Hindu fasting periods, so it’s important to use sendha namak (rock salt) instead of regular salt. This recipe can be enjoyed without fasting as well. In that case, one can use normal salt.
• You can customize the recipe by adding ingredients like grated fresh coconut for extra flavor.
• Make sure to roll the parathas gently, as the rajgira dough can be delicate.