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.
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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.
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.
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.
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.
💭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.
Check Out More Paratha, Puri For Fasting
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
Rajgira Paratha (Roti)
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.
Sowjanya
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?
Kanan
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
sumaira malik
Hey there I like your all recipe the way you share it its make cooking easy. I live in Pakistan and love Indian recipes ..... 🙂
Kanan
That is great Sumaira. Thank you. 🙂 Glad to hear that recipes are helpful to you.