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