Rajgira paratha recipe | How to make rajgira paratha/roti
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Rajgira Paratha Recipe (Rajgira Roti)

Rajgira paratha recipe or rajgira roti - a gluten-free paratha recipe. It is made from rajgira atta (amaranth flour) and boiled mashed potatoes.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 paratha
Calories 192kcal
Author Kanan


  • 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


Making the dough:

  • First, boil the potato. Let it cool to touch. Then peel it and mash it well. make sure there are no chunks of potatoes.
  • Take rajgira atta in a bowl. Add salt, ginger paste, chopped green chilies, cilantro, and mashed potato.
  • Mix well. It will look crumbly.
  • 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 ball. The water quantity may vary depending on how much moisture is present in your potato. This dough is crumbly.
  • Cover it and let it rest for 30 minutes. Then divide the dough into 5 equal portions and make smooth balls.

Making rajgira paratha recipe:

  • Now take parchment paper or a plastic bag or ziplock bag on 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.
  • 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 skillet and put in an insulated container to keep it hot. Repeat the same procedure for rest paratha.


Serving: 1paratha | Calories: 192kcal | Carbohydrates: 19.7g | Protein: 3.7g | Fat: 11g | Saturated Fat: 5.9g | Cholesterol: 23mg | Sodium: 196mg | Potassium: 156mg | Fiber: 2g | Sugar: 0.5g
*Nutrition information is a rough estimate for 1 serving
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