Rajgira Paratha (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

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 For Rajgira Paratha

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.

👩‍🍳 How To Make Rajgira Paratha? (Pics) 

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 or rajgira roti.

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

💭 Expert Tips For Rajgira Roti

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 For Rajgira Paratha

Rolled rajgira paratha on top of stack of paratha in a plate with aloo sabzi in back

Check Out More Paratha, Puri For Fasting

PS Tried this rajgira paratha recipe (rajgira roti)? 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.

Rajgira Paratha Recipe (Rajgira Roti)

4.75 from 8 votes
Stack of rajgira roti in a plate
Make this rajgira paratha for a meal during Hindu fasting (Navratri vrat). I have shared all the tips to make it perfect.
Kanan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 5 paratha

US measuring cups are used (1 cup = 240 ml)

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 (9%) | Carbohydrates: 20g (7%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 6g (30%) | Cholesterol: 24mg (8%) | Sodium: 131mg (5%) | Potassium: 102mg (3%) | Fiber: 3g (12%) | Sugar: 1g (1%) | Vitamin C: 5mg (6%) | Calcium: 38mg (4%) | Iron: 2mg (11%)
4.75 from 8 votes (7 ratings without comment)

Leave a 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.

12 Comments