Rajgira Paratha is made from wholesome and nutritious rajgira or Amaranth Flour stuffed with mildly spiced mashed potatoes. It is gluten-free and vegan too if fried in oil instead of ghee. Here is how to make farali paratha or rajgira paratha.
There are very few recipes that are perfect for Navrathri fasting, and one among them is Rajgira Paratha.
A vegetarian dish that is also gluten free and high in protein, Rajgira Parathas are made from wholesome and nutritious rajgira flour dough along with the mildly spiced mashed potato.
Also called Farali Paratha, this easy recipe is also low in calories, goes well with a variety of curries and dry vegetables, and makes for perfect food to take you through the long hours of upvass/fasting especially during work days.
Just like sabzis, sometimes, it is a welcoming change to try a new flatbread and hence, just like Bajre ki Roti, I make Rajgiria flour Paratha several times a month. Having said that, I pleased to share a wonderful recipe of Rajgiri Ka Paratha with you all today.
Bookmark this paratha recipe without fail, okay? Serving it with a side of Vrat wali chutney makes this Rajgira Paratha Recipe even more delicious.
Rajgira Paratha Recipe
Rajgira Paratha Recipe
Rajgira Paratha Recipe is made from wholesome and nutritious rajgira or Amaranth Flour stuffed with mildly spiced mashed potatoes. It is gluten-free and vegan too if fried in oil instead of ghee.
- 1 cup Potato Boiled and Mashed
- 2 cups Rajgira Atta / Amaranth Flour
- 1 tsp Green Chilli and Ginger Paste
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Salt
- 2 tsp Fresh Coriander Finely Chopped
- Ghee or Oil for frying
Mix boiled and mashed potatoes, flour, chili and ginger paste, cumin powder, salt and coriander in a bowl.
Mix well using your fingertips.
Add water, little by little and knead to make a soft dough.
Cover the dough with moist cloth and keep aside for 10-15 minutes.
Knead the dough again for a minute and divide into small lemon sized balls.
Keep each ball over a plastic sheet and cover with another sheet.
Gently roll to make a 5 inch disc.
Heat a girdle and transfer the flattened dough to the girdle once it is hot.
Cook from both the sides until brown spots appear.
Apply ghee on both the sides and fry till golden brown.
Make all the parathas in the same manner.
Serve hot with cucumber raita.
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