• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Fasting (Vrat) Recipes

    Rajgira Paratha (Roti)

    Published: Sep 3, 2020 · Last Modified: Sep 10, 2020 by Kanan Patel / 12 Comments

    Jump to Recipe Pin Recipe
    Rajgira parath in a plate with 3 collage of steps of making it with text on top of the image for pinterest
    rajgira paratha pin (rajgira roti)

    Rajgira Paratha is a gluten-free flatbread recipe made from amaranth flour, boiled, mashed potato and some seasonings. This rajgira roti is most commonly consumed during Hindu fasting like Navratri vrat or Ekadashi and many more. 

    Stack of rajgira roti in a plate
    Jump to:
    • What is Rajgira Atta (Amaranth Flour)?
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    What is Rajgira Atta (Amaranth Flour)?

    This flour is made by grinding the seeds of the amaranth plant into a fine powder. This is a gluten-free flour and in India, it is most commonly used during religious fasting (upvas) days. You can make roti, rajgira puri and even a dessert-like rajgira halwa.

    It has a slightly sweet, nutty and earthy flavor. It is high in protein and also contains plenty of other healthful nutrients.  

    🧾Ingredients

    Here is the pic of the ingredients used in making rajgira paratha. Very few and basic ingredients still it gives nice delicious rajgira rotis.  

    Ingredients used in rajgira paratha includes amaranth flour, boiled potato, ghee, yogurt, rock salt, ginger, green chili, cilantro and water.

    Rajgira atta: This is easily available in the Indian grocery store as well as American grocery stores (in the Gluten-free flour aisle).

    Boiled potato: It is mashed (or grated) and then used in the dough. Because amaranth flour is gluten-free, potato acts as a binding agent. Instead of potato, you can use sweet potato as well.

    Ghee: It helps to make tender, khasta (flaky) paratha. It is also used while pan-frying the paratha. Instead, you can use peanut oil.

    Green chili and Cilantro: these are added just for the flavors. But if you want to make simple rajgira roti then you can skip.

    Yogurt: It helps to make soft, pliable paratha.

    Ginger: Many does eat ginger during vrat or upvas while many don’t. Please follow your family tradition and add or skip.

    👩‍🍳Step By Step Photo Instructions 

    1) Take rajgira atta in a bowl. Add salt, ginger paste, chopped green chilies, cilantro, and mashed potato (make sure there are no chunks of potatoes).

    2) Mix well. Then add ghee and yogurt.

    3) Mix it and start to knead the dough. It will almost come together.

    4) If needed then use water to knead a dough. I used 2 tablespoons of water. And make a smooth, soft dough. The water quantity may vary depending on how much moisture is present in your potato. Cover it and let it rest for 30 minutes. 

    Collage of 4 steps showing dough ingredients in a bowl, adding ghee and yogurt, mixing, making a dough ball.

    5) Divide the dough into 5 equal portions and make smooth balls.

    6) Now take parchment paper or a plastic bag or ziplock bag on a rolling board. Take 1 ball and flatten it out.

    7) Roll it very very gently. Because of its crumbly texture, you cannot make smooth edges. Keep rolling, keep sealing edges and make 5-inch diameter paratha. It is very hard to make a perfect round because of its crumbly nature.

    Collage of 3 images showing 5 dough balls in a bowl, a small ball on parchment paper, rolled roti.

    8) Heat the tawa or skillet on medium heat. Now we used parchment paper so it will be easy to lift paratha. Gently lift paratha and put on hot tawa

    9) When you see a few bubbles on it flip it. Cook for another few seconds.

    10) Apply some ghee on it and flip it press gently using a spatula and cook until you see some brown spot on the bottom side.

    11) Apply some ghee again on other side and flip and cook on that side. When done take it out from the skillet and put it in an insulated container to keep it hot. Repeat the same procedure for rest rajgira paratha.

    Collage of 4 steps showing paratha on tawa, flipped, pressing with spatula and ready rajgira paratha.

    💭Expert Tips

    Water amount: It may vary depending on how much moisture your boiled potato has. You may or may not need it. 

    Rolling the paratha: it is a little tougher than rolling regular paratha. Because of its crumbly nature, it will break around the edges while rolling. But be patient, keep sealing the edges and keep rolling with gentle pressure.

    🍽 Serving Ideas

    • If making this rajgira paratha on vrat, serve with any side dish like vrat ke aloo, sukhi bhaji, dahi aloo, suran sabji, sweet potato sabji, arbi fry. 
    • It can be served with farali kadhi. 
    • Even you can have it with plain yogurt as breakfast.
    Rolled rajgira paratha on top of stack of paratha in a plate with aloo sabzi in back

    Check Out More Paratha, Puri For Fasting

    • Kuttu paratha  
    • Singhare ke atte ki puri  
    • Kuttu ki puri

    PS Tried this rajgira roti recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Stack of rajgira roti in a plate
    Print Pin Save Saved!

    Rajgira Paratha (Roti)

    4.86 from 7 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Make this rajgira paratha for a meal during Hindu fasting (Navratri vrat). I have shared all the tips to make it perfect.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 187kcal
    Servings 5 paratha
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup Rajgira ka atta (Amaranth flour)
    • ½ teaspoon Ginger paste or freshly grated or crushed
    • 2 Green chilies chopped finely
    • 1 medium or ½ cup Potatoes boiled, peeled and mashed
    • 1 tablespoon Cilantro or coriander leaves chopped finely
    • 1 ½ tablespoons Ghee (Clarified butter) + more for cooking paratha
    • 1 tablespoon Plain yogurt
    • 2 tablespoons Water or more or less
    • Rock Salt (sendha namak) to taste

    Instructions 

    Making The Dough:

    • Take rajgira atta in a bowl. Add salt, ginger paste, chopped green chilies, cilantro, and mashed potato (make sure there are no chunks of potatoes). Mix well.
    • Then add ghee and yogurt. Mix it and start to knead the dough. It will almost come together.
    • If needed then use water to knead a dough. I used 2 tablespoons of water. And make a smooth, soft dough. The water quantity may vary depending on how much moisture is present in your potato. Cover it and let it rest for 30 minutes.

    Rolling The Paratha:

    • Divide the dough into 5 equal portions and make smooth balls.
    • Now take parchment paper or a plastic bag or ziplock bag on a rolling board. Take 1 ball and flatten it out.
    • Roll it very very gently. Because of its crumbly texture, you cannot make smooth edges. Keep rolling, keep sealing edges and make 5-inch diameter paratha. It is very hard to make a perfect round because of its crumbly nature.

    Frying Paratha:

    • Heat the tawa or skillet on medium heat. Now we used parchment paper so it will be easy to lift paratha. Gently lift paratha and put on hot tawa.
    • When you see a few bubbles on it flip it. Cook for another few seconds.
    • Apply some ghee on it and flip it press gently using a spatula and cook until you see some brown spot on the bottom side.
    • Apply some ghee again on the other side and flip and cook on that side. When done take it out from the skillet and put it in an insulated container to keep it hot. Repeat the same procedure for rest paratha.

    Notes

    • Water amount: It may vary depending on how much moisture your boiled potato has. You may or may not need it.
    • Rolling the paratha: it is a little tougher than rolling regular paratha. Because of its crumbly nature, it will break around the edges while rolling. But be patient, keep sealing the edges and keep rolling with gentle pressure.
    • While frying paratha, you can use peanut oil instead of ghee.

    Nutrition

    Serving: 1paratha | Calories: 187kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 131mg | Potassium: 102mg | Fiber: 3g | Sugar: 1g | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Moraiyo Khichdi (Samo Khichdi)
    • Panchamrut Recipe (Panchamrit, Charnamrut)
    • Mango Burfi {With Coconut}
    • Mango Shrikhand (Amrakhand)
    1046 shares
    • Facebook40
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sowjanya

      December 24, 2015 at 10:16 am

      Hi, made these rajgira parathas before, they came out beautifully! Can we mix this up with wheat flour for the binding? Or does it only have to be aloo?5 stars

      Reply
      • Kanan

        December 26, 2015 at 1:54 am

        yes you can use whole wheat flour.
        this rajgira paratha is made for vrat (Hindu fasting), on those days wheat flour is not allowed. so aloo is used as binding agent.
        Also this is gluten free paratha. if wheat flour is added then it will not be gluten free paratha.
        if you don't care for any of the above, you can add whole wheat flour

        Reply
    « Older Comments

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry