Rajgiri Roti/Parantha

Rajgira Roti /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 Roti/Parathas are not only very tasty but also very nutritious.

Ingredients:

• 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 Rotis

Method:

1. Pressure cook the potatoes for 7-8 minutes.
2. Once the cooker cools down, peel and mash the potatoes ensuring that there are no lumps remaining.
3. In a plate take 1 cup of Rajgira flour. Add salt to it and mix well.
4. Add 1 tsp of oil and mix well again. I have used groundnut oil since it is good for health.
5. Now add the mashed potatoes, green chili and chopped coriander leaves.
6. 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 roti. A soft dough will form after kneading for a while.
7. Cover the dough with a cloth for 8-10 minutes.
8. After 8-10 minutes remove the cloth and knead again for a few seconds.
9. Make even sized balls from the dough.
10. Roll a dough ball in some dry flour and start rolling the roti lightly. If you apply pressure the roti will stick to the rolling board.
11. Carefully place it on the hot tava. When one side is partly cooked, flip and let the other side cook. Smear a little ghee or oil on top and then flip again. Cook for a few minutes and repeat the process on the other side.
12. You know that the rotis are ready when they develop brown patches. Prepare all the rotis in a similar way.
13. Serve roti with vegetable, curd or flax seed chutney.