Rajgira paratha
Rajgira paratha, from above
VegNorth India

Rajgira paratha

Amaranth flour and potato rolled into soft, mild parathas. The gentle vrat bread.

30 minTime
8 gProtein each
mildSpice
The royal grain3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
296kcalsame
8 gproteinsame
5 gfibresame
30minutessame

Rajgira paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Amaranth flour (rajgira atta)1½ cups
Potato2 medium, boiled and grated
Green chilli2, finely chopped
Ginger1.5 cm, grated
Cumin seeds1 tsp
Coriander leaves (cilantro)a handful
Ghee2 tbsp
Rock salt (sendha namak)to taste

Method

4 steps
  1. 1Mix rajgira flour, potato, chilli, ginger, cumin, coriander and rock salt. Knead into a soft dough with very little water.
  2. 2Roll between greased plastic sheets into rounds.
  3. 3Cook on a medium hot tawa with ghee till spotted on both sides.
  4. 4Serve with curd and vrat aloo.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Rajgira paratha: a bread or rice, a side, something to drink and something sweet.

With a main Samak rice khichdi30 min
With a main Makhane ki sabzi30 min
On the side Vrat kele ki sabzi30 min
On the side Makhana raita10 min
To drink Ganne ka ras5 min
Something sweet Samak kheer35 min
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