Rajgira Paratha prepared from Rajgira/ Amaranth flour is usually eaten during fasting days in India. Rajgira is a rich source of calcium, protein and dietary fiber along with other nutrients like iron, magnesium, phosphorus, potassium as well as Vitamin C. These Rajgira parathas are not only very tasty but also very nutritious.
- 1 Cup rajgira flour
- 1 Medium sized potato – boiled and mashed
- Green chilies – chopped (As per the spiciness one prefers)
- Fresh coriander leaves – chopped
- Sendha namak or rock salt to taste
- Oil for cooking the paranthas
- Pressure cook the potatoes for 7-8 minutes.
- Once the cooker cools down, peel and mash the potatoes ensuring that there are no lumps remaining.
- In a plate take 1 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 chili 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. A soft dough will form after kneading for a while.
- 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 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. 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.
- Serve with curd, aloo sabzi or bottle gourd sabzi.
Paneer may be added to the flour mix