Rajgira flour Paratha recipe, How to make Vrat ka Paratha

Rajgira flour also known as Amarnath flour is one of the ingredients used in fasting food preparations. Rajgira flour roti or paratha is gluten free, flat bread made with rajgira flour and mashed potatoes. This healthy bread is usually made during navratri fasting by Indians.

As per the fasting rules certain flours and ingredients are allowed during fasting days, like singhare ka atta (water chestnut flour), kuttu ka atta (buckwheat flour), rajgira ka atta (amaranth flour), sama ke chawal ka atta (barnyard millet flour).

Rajgira ka atta is devoid of gluten, so mashed potatoes are added to help bind the flour. Addition of potatoes also makes it easier to roll the rotis or parathas. This flat bread made from rajgira flour make a good gluten free option and is good for folks who have gluten intolerance.

Rajgira ka atta is used in making many recipes during fasting days like rajgira atta halwa and rajgira puri. You can use it as a binding agent to make tikkis. Another option is to use kuttu ka atta instead of rajgira ka atta.

Step by step rajgira atta ke parathe recipe:

1. In a bowl, mix the mashed potatoes, rock salt, coriander leaves and green chilies with the rajgira atta.
   
2. Add very little water and begin to knead.
   
3. Keep on adding little water and knead till a dough forms and it stays together. Don’t make too moist or smooth as you won’t be able to roll the paratha.
4. On the rolling board sprinkle some flour lightly. Take a medium sized ball and place on it. Roll the ball with a rolling pin into a round shaped paratha.
5. Place the paratha on the hot tava.
   
6. When one is side is cooked, flip and let the other side cook. Smear ½ tsp ghee or oil on top and then flip again. 
7. Cook for a few minutes and meanwhile smear again ½ tsp ghee or oil on the top. Flip once or twice till the paratha have brown patches
8. Prepare all the rajgira paratha this way.
   

Rajgira atta ke parathe recipe below:

Rajgira atta ke parathe Prep time Cook time Total 10 min 20 min 30 min Flat bread for fasting AUTHOR: Monali RECIPE TYPE: side CUISINE: north Indian SERVES: 2 INGREDIENTS (measuring cup used, 1 cup=240 ml) 2 cups rajgira atta or amaranth flour 1 cup grated boiled potatoes 1 tbsp. chopped coriander leaves or dhania ke patte 1 green chili/hari mirch, finely chopped ½ tsp red chili powder (optional) 2 tbsp finely ground roased peanuts (optional) 1 tsp rock salt/sendha namak or as required Ghee/oil for roasting Warm water as required DIRECTION Boil the potatoes till it’s completely cooked Peel and mash the potatoes when still warm In a bowl, mix the mashed potatoes, rock salt, coriander leaves and green chilies with the rajgira atta. Add very little water and begin to knead. Keep on adding little water and knead till a dough forms and it stays together. Don’t make too moist or smooth as you won’t be able to roll the paratha. Heat griddle or tava On the rolling board sprinkle some flour lightly. Take a medium sized ball and place on it. Roll the ball with a rolling pin into a round shaped paratha. Place the paratha on the tava. When one is side is cooked, flip and let the other side cook. Smear ½ tsp ghee or oil on top and then flip again Cook for a few minutes and meanwhile smear again ½ tsp ghee or oil on the top. Flip once or twice till the paratha have brown patches Prepare all the rajgira paratha this way. SERVING SUGGESTION Serve the rajgira paratha hot with a side vegetable or curry like dahi wale aloo.