Rajgira Paratha
A wholesome fasting flatbread
Servings 8 parathas
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.