Rajgira paratha is a wholesome gluten-free flatbread made with amaranth flour (often known as rajgira atta in Hindi), mashed potatoes and seasonings. Often these rajgira roti or paratha are made throughout fasting or vrat days. Rajgira is among the generally used substances for Hindu non secular fasting. Aside from these parathas you can even make Rajgira ki poori and Rajgira kheer for vrat or upwas.

rajgira paratha served on a white plate with raita

Since there isn’t a gluten in amaranth flour, rolling the amaranth roti dough could be a bit difficult. I’ve proven two strategies within the step-by-step photographs under for rolling the roti. Select no matter technique fits you.

I add mashed potatoes to the dough which helps to roll the roti simply. One other tip is so as to add effervescent scorching water as an alternative of potatoes. Combine very nicely with a spoon and canopy the flour combination. When barely scorching then knead the dough.

As we like potatoes, I all the time add them to those parathas. However when making rotis with another non-glutinous flour, I add scorching water and knead.

These amaranth paratha could be made even throughout common days. They’re very wholesome as amaranth or rajgira are wholesome seeds. Since they’re grown domestically in India, they’re simply out there and never costly.

These amaranth roti keep mushy even after cooling, in order that they make a nutritious tiffin field snack too.

Step-by-Step Information

The best way to make Rajgira Roti or Paratha

1. First boil 2 small to medium potatoes in a steamer or strain cooker or pan or On the spot pot until they’re completely cooked and of a mashable consistency.

boiled potatoes on a plate

2. In a pan or bowl take the amaranth/rajgira flour. I floor the flour at house utilizing uncooked amaranth grains. ½ cup of amaranth grains yielded about ¾ cup flour.

rajgira flour in a bowl

3. When the potatoes are barely scorching or heat, peel them. Then mash them nicely with a fork or potato mashed and add to the amaranth flour.

Then add the 1 to 1.5 teaspoon crushed inexperienced chili paste, ½ teaspoon cumin powder and rock salt (sendha namak). You may also add some chopped coriander and ginger paste.

You possibly can crush 1 inexperienced chili in a mortat pestle.

rock salt and cumin powder added

4. Combine every thing nicely.

mixing and kneading rajgira paratha dough

5. Add 1 or 2 tablespoons of water in elements and knead to a easy dough. The addition of water relies on the standard of the flour. Therefore add as accordingly.

Be sure you don’t add an excessive amount of water. Permit the dough to return at room temperature as it will likely be barely heat because of the addition of the recent or heat mashed potatoes.

rajgira paratha dough kneaded

Technique 1 – rolling rajgira roti

1. Make a small or medium sized balls from the dough on a rolling board. Mud calmly with amaranth flour.

amaranth paratha dough ball on rolling board

2. With a rolling pin, gently roll to a small or medium sized roti. Whereas rolling add some extra flour if required. Roti rolled this manner have uneven edges. You may also roll preserving the dough ball on high of a zipper lock bag.

rolled amaranth paratha

3. Then gently and punctiliously raise up with a spatula.

lifting rolled rajgira paratha with a spatula

4. And place them on a scorching tava or skillet or frying pan.

frying amaranth paratha on skillet

Technique 2 – patting the dough to make amaranth roti

1. Hold a moist kitchen cotton serviette or kitchen towel in your office. Take a small or medium sized ball from the dough and place it on the moist kitchen fabric.

amaranth paratha dough ball on a wet cloth

2. Together with your palms or together with your fingers, gently pat the dough ball and flatten it to a neat spherical circle of dough as proven within the subsequent step.

flattening rajgira paratha dough ball with hands

3. The sides come out neat this manner and are usually not uneven not like the primary technique.

rolling - amaranth paratha

Cooking rajgira paratha

4. Now gently take away the paratha from the fabric or place the fabric the wrong way up on a scorching tava or skillet and peel of cotton fabric. I do the primary technique of eradicating the paratha from the fabric after which inserting it on the recent tava.

Hold the warmth to medium to medium-high. Regulate the warmth as wanted.

frying amaranth paratha on tawa

5. When one facet of paratha is partly cooked, flip with the assistance of spatula. Use a non-stick pan or nicely seasoned pan because the paratha may stick.

frying amaranth paratha

6. Apply ghee or oil on this facet.

frying and applying oil on rajgira paratha

7. Flip once more with a spatula.

frying second side of rajgira paratha

8. That is the second facet which has bought browned at some spots.

frying to make rajgira paratha

9. Apply ghee or oil on this facet as per your preferences.

frying and applying oil on rajgira paratha

10. Flip a few occasions until the rajgira paratha has turn into evenly golden and roasted evenly.

fried rajgira paratha on tawa

11. Serve these rajgira roti or paratha scorching or heat with curd or any curry meant for fasting like:

rajgira paratha served on a white plate with raita

Few extra Navratri recipes on weblog are:

Should you made this recipe, please you should definitely price it within the recipe card under. Sign Up for my e-mail e-newsletter or you possibly can comply with me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

Rajgira roti or rajgira paratha is a wholesome gluten-free flatbread made with rajgira atta or amaranth flour for Hindu fasting days.

Prep Time 20 minutes

Cook dinner Time 20 minutes

Whole Time 40 minutes



Servings 6

Models

Forestall your display screen from going darkish whereas making the recipe

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This Rajgira Roti submit from the archives (March 2015) has been republished and up to date on 11 October 2021.



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