Rajgira Paratha prepared from Rajgira/ Amaranth flour is usually eaten during fasting days in India. My earliest memories of eating Rajgira have been of eating Rajgira ladoos during fasts. Apart from these parathas you can also prepare Rajgira Halwa or pooris. Rajgira is a rich source of Calcium, Protein and dietary fibre along with other nutrients like iron, magnesium, phosphorus, potassium as well as Vitamin C. Thus these Rajgira parathas are not only very tasty but also very nutritious.
- 1 1/2 cup Rajgira flour (1 1/4 cup for making dough and the rest for rolling parathas)
- 3 medium sized potatoes
- 1 inch piece of ginger peeled and chopped
- 2 green chillies chopped
- 2 tbsp fresh coriander leaves chopped
- 1/2 cup oil
- 3/4 tsp rock salt/ sendha namak or as per taste
Steps to prepare Rajgira Paratha:
- Wash, cut into halves and pressure cook the potatoes in a separate container for 7-8 minutes. This will prevent the potatoes from becoming too mushy.
- Once the cooker cools down, peel and mash the potatoes ensuring that there are no lumps remaining.
- Crush together the chopped green chillies and pieces of ginger to form a course paste
- In a plate take 1 1/4 cup of Rajgira flour. Add salt to it and mix well.
- Add 2 tsp of oil and mix well again. I have used groundnut oil since it is good for health.
- Now add the mashed potatoes, green chilli-ginger paste and chopped coriander leaves.
- Start kneading the dough by mixing all the ingredients together. Do not use water as it will make the dough mushy and it will be difficult to roll the parathas. After kneading for a while you will notice that a soft dough is forming.
- Cover the dough with a cloth for 8-10 minutes.
- After 8-10 minutes remove the cloth and knead again for a few seconds.
- Make 6-7 even sized balls from the dough.
- Roll a dough ball in some dry flour and start rolling the parathas lightly. If you apply pressure the parathas will stick to the rolling board. Make sure you roll the parathas evenly on all sides and keep them a little thick compared to chapatis or rotis.
- Heat a tawa and apply some oil to it. Keep the gas flame medium or low so that the parathas will become crispy.
- Roast the paratha by applying oil from the sides till brown spots appear on the bottom. Apply some oil on the top of the paratha and flip. Roast till brown sides appear on the other side as well.
- Similarly roll and roast other parathas.
- Serve hot with vrat wali Aloo jeera subzi and/or curd 🙂
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If you are looking for other fasting recipes, do check out Sabudana Khichdi , Dry Fruit Ladoos, and Shakarkandi ki Kheer/ Sweet Potato Kheer, Dahi Sabudana, Mango Lassi, Aam Panna and Nimbu Pani/ Shikanji.