Rajgira Paratha — A Wholesome Fasting Flatbread
Rajgira (amaranth) has been part of our traditional kitchens for generations. Long before it became known as a “superfood,” it was valued for the strength and nourishment it provides. When combined with soft boiled potatoes, fresh coriander, and the earthy richness of roasted peanuts, it transforms into parathas that are soft, flavourful, and incredibly satisfying.
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About Rajgira Paratha
Rajgira Paratha – often prepared during fasting days, beautifully showcases how traditional ingredients can come together to create a meal that is both wholesome and delicious.
What I love most about this recipe is its simplicity. The dough comes together quickly, and because it is naturally gluten-free, it has a soft, melt-in-the-mouth texture when cooked on a hot iron tawa. The gentle aroma of cumin and the freshness of coriander make each bite comforting and homely.
Rajgira Parathas parathas are perfect for fasting days, but honestly, they are so tasty that you can enjoy them anytime you want a light yet filling meal. Served hot with cooling curd and a fresh coriander chutney, they make a balanced plate that feels both nourishing and indulgent.
Recipe Card
Rajgira Paratha
Ingredients
- 2 medium boiled potatoes, mashed
- 1 tbsp ginger–green chilli paste
- 1 tsp cumin seeds
- ¾ cup fresh coriander leaves, finely chopped
- Salt to taste
- 2 cups rajgira (amaranth) flour
- 3 tbsp roasted peanut powder
- About ¼–½ cup water (as needed to knead)
- 1 tsp oil (for kneading)
- Oil or ghee for cooking parathas
Instructions
- In a mixing bowl, combine the mashed potatoes, ginger–chilli paste, cumin seeds, chopped coriander, salt, rajgira flour, and roasted peanut powder.
- Mix everything well, then add water gradually and knead into a soft, smooth dough.
- Add1 tsp oil and knead once again to make the dough pliable. Cover and rest the dough for 10–15 minutes.
- Divide into small portions and shape into balls.
- Gently roll each ball into a paratha (you can roll between plastic sheets or parchment paper if needed, as rajgira flour is gluten-free).
- Heat an iron griddle (tawa) on medium heat.
- Place the paratha on the hot griddle, drizzle a little oil or ghee,and cook until golden spots appear on both sides.
- Serve hot with curd (yogurt) and coriander chutney.
Recipe Video
Other Fasting recipes
Sweet Potato Sabzi
Barnyard Millet Dhokla
Jeera Aloo for Vrat
Amaranth Chivda
Sweet Potato Sabudana Thalipeeth
Ratalyacha Kees
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