Rajgira Paratha Recipe

Rajgira Paratha is a wholesome flatbread made from amaranth flour, perfect for a nutritious meal during Ekadashi. For the Hare Krishna community, Rajgira Paratha is more than just a dish—it is a sacred offering prepared with love and devotion. This recipe aligns with dietary principles that exclude grains, onions, and garlic, making it suitable for prasadam (sanctified food offered to Krishna).

Rajgira Paratha Recipe offered to Krishna on a wood serving tray, garnished with tulsi.
Rajgira Parathas stacked on a plate, ready to offer to Krishna.

This post explores the significance, ingredients, preparation, and spiritual essence of Hare Krishna Rajgira Paratha.

The Essence of Hare Krishna Rajgira Paratha

Hare Krishna Rajgira Paratha is a delicious and satisfying flatbread that combines amaranth flour and boiled potatoes. It is perfect for Ekadashi fasting, special occasions, or as a wholesome meal at home. This recipe uses rock salt (sendha namak) and cumin seeds, ensuring Hare Krishna purity standards.

Ingredients and Their Spiritual Significance

Each ingredient in Hare Krishna Rajgira Paratha is chosen not only for its flavor but also for its health benefits and spiritual symbolism:

  • Amaranth Flour (Rajgira Atta): Represents strength and nourishment, making it ideal for fasting.
  • Boiled Potatoes: Adds substance to the dish, symbolizing the nurturing aspect of Krishna’s care.
  • Cumin Seeds: Known for their digestive properties, they symbolize the activation of spiritual energy.
  • Rock Salt (Sendha Namak): Essential for flavor, symbolizing preservation and purity in spiritual practice.
  • Ghee: Adds richness and flavor, symbolizing the richness of Krishna’s blessings.

How to Make Rajgira Paratha

Now that you know the significance of the ingredients, you’re ready to make this delicious and wholesome flatbread.

Ingredients

  • 1 cup amaranth flour (rajgira atta)
  • 1 boiled potato, mashed
  • 1 teaspoon cumin seeds
  • Rock salt (sendha namak) to taste
  • 1 tablespoon ghee
  • Water as needed

Instructions

  1. Prepare Dough: In a mixing bowl, combine amaranth flour, mashed potato, cumin seeds, and rock salt. Gradually add water to form a soft dough.
  2. Roll Parathas: Divide the dough into small balls. Roll each ball between two sheets of plastic or parchment paper into a flatbread.
  3. Cook Parathas: Heat a tawa or griddle over medium heat. Cook each paratha on both sides until golden brown, adding ghee as needed.
  4. Serve: Serve hot with yogurt or a simple potato curry suitable for fasting.

The Spiritual Practice of Making Rajgira Paratha

For the Hare Krishna community, the act of cooking and preparing food is deeply spiritual. Every ingredient is treated with respect and reverence, and the food is prepared with the intention of offering it to Krishna. The use of simple, pure ingredients in Rajgira Paratha ensures that it is suitable for offering as prasadam.

When preparing Rajgira Paratha, devotees often chant the Hare Krishna mantra or other devotional prayers. This practice helps in focusing the mind on Krishna and ensures that the food being prepared is imbued with spiritual vibrations. The resulting Rajgira Paratha, when added to prasadam, enhances not only the taste but also the spiritual potency of the offering.

Last Bite

Hare Krishna Rajgira Paratha is a versatile and flavorful dish that holds a special place in Hare Krishna cuisine, especially during fasting periods like Ekadashi. Its unique combination of ingredients makes it a satisfying and nourishing meal. For the Hare Krishna community, Rajgira Paratha is more than just a dish—it is a way to express devotion and love for Krishna through food. By preparing and using Rajgira Paratha with mindfulness and devotion, devotees can transform ordinary meals into sanctified offerings that nourish both the body and the soul.

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Rajgira Paratha Recipe

Hare Krishna Rajgira Paratha is a wholesome and nutritious flatbread perfect for Ekadashi. This easy-to-make paratha combines amaranth flour with boiled potatoes and cumin seeds to create a delicious and satisfying meal.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 parathas 1x
  • Category: Ekadasi
  • Method: Pan Fry
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup amaranth flour (rajgira atta)
  • 1 boiled potato, mashed
  • 1 teaspoon cumin seeds
  • Rock salt (sendha namak) to taste
  • 1 tablespoon ghee
  • Water as needed

Instructions

Instructions

  1. Prepare Dough: In a mixing bowl, combine amaranth flour, mashed potato, cumin seeds, and rock salt. Gradually add water to form a soft dough.
  2. Roll Parathas: Divide the dough into small balls. Roll each ball between two sheets of plastic or parchment paper into a flatbread.
  3. Cook Parathas: Heat a tawa or griddle over medium heat. Cook each paratha on both sides until golden brown, adding ghee as needed.
  4. Serve: Serve hot with yogurt or a simple potato curry suitable for fasting.

Notes

  • Rolling Tip: Amaranth flour can be tricky to roll, so using plastic or parchment paper helps prevent sticking. You can also dust the dough lightly with amaranth flour.
  • Serving Suggestion: These parathas pair well with a simple yogurt dip or Ekadashi-friendly chutney.
  • Adjusting Consistency: If the dough is too sticky, add more amaranth flour. If it’s too dry, add a little water.
  • Flavor Variations: For added flavor, you can mix in some chopped coriander leaves or a pinch of black pepper into the dough.

Nutrition

  • Serving Size: 1 paratha
  • Calories: 120 kcal
  • Sugar: 0g
  • Sodium: 100mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 5mg

Hare Krishna Maha Mantra