Posted on: October 11, 2021 Posted by: Joven Comments: 0

Rajgira paratha is a healthy gluten-free flatbread made with amaranth flour (known as rajgira atta in Hindi), mashed potatoes and seasonings. Usually these rajgira roti or paratha are made during fasting or vrat days. Rajgira is one of the commonly used ingredients for Hindu religious fasting. Apart from these parathas you can also make Rajgira ki poori and Rajgira kheer for vrat or upwas.

rajgira paratha served on a white plate with raita

Since there is no gluten in amaranth flour, rolling the amaranth roti dough can be a bit tricky. I have shown two methods in the step by step photos below for rolling the roti. Choose whatever method suits you.

I add mashed potatoes to the dough which helps to roll the roti easily. Another tip is to add bubbling hot water instead of potatoes. Mix very well with a spoon and cover the flour mixture. When slightly hot then knead the dough.

As we like potatoes, I always add them to these parathas. But when making rotis with some other non-glutinous flour, I add hot water and knead.

These amaranth paratha can be made even during regular days. They are very healthy as amaranth or rajgira are healthy seeds. Since they are grown locally in India, they are easily available and not expensive.

These amaranth roti stay soft even after cooling, so they make a nutritious tiffin box snack too.

Step-by-Step Guide

How to make Rajgira Roti or Paratha

1. First boil 2 small to medium potatoes in a steamer or pressure cooker or pan or Instant pot till they are thoroughly cooked and of a mashable consistency.

boiled potatoes on a plate

2. In a pan or bowl take the amaranth/rajgira flour. I ground the flour at home using raw amaranth grains. ½ cup of amaranth grains yielded about ¾ cup flour.

rajgira flour in a bowl

3. When the potatoes are slightly hot or warm, peel them. Then mash them well with a fork or potato mashed and add to the amaranth flour. 

Then add the 1 to 1.5 teaspoon crushed green chili paste, ½ teaspoon cumin powder and rock salt (sendha namak). You can also add some chopped coriander and ginger paste.

You can crush 1 green chili in a mortat pestle.

rock salt and cumin powder added

4. Mix everything well.

mixing and kneading rajgira paratha dough

5. Add 1 or 2 tablespoons of water in parts and knead to a smooth dough. The addition of water depends on the quality of the flour. Hence add as accordingly.

Make sure you don’t add too much water. Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot or warm mashed potatoes.

rajgira paratha dough kneaded

Method 1 – rolling rajgira roti

1. Make a small or medium sized balls from the dough on a rolling board. Dust lightly with amaranth flour.

amaranth paratha dough ball on rolling board

2. With a rolling pin, gently roll to a small or medium sized roti. While rolling add some more flour if required. Roti rolled this way have uneven edges. You can also roll keeping the dough ball on top of a zip lock bag.

rolled amaranth paratha

3. Then gently and carefully lift up with a spatula.

lifting rolled rajgira paratha with a spatula

4. And place them on a hot tava or skillet or frying pan.

frying amaranth paratha on skillet

Method 2 – patting the dough to make amaranth roti

1. Keep a moist kitchen cotton napkin or kitchen towel in your workplace. Take a small or medium sized ball from the dough and place it on the moist kitchen cloth.

amaranth paratha dough ball on a wet cloth

2. With your palms or with your fingers, gently pat the dough ball and flatten it to a neat round circle of dough as shown in the next step.

flattening rajgira paratha dough ball with hands

3. The edges come out neat this way and are not uneven unlike the first method.

rolling - amaranth paratha

Cooking rajgira paratha

4. Now gently remove the paratha from the cloth or place the cloth upside down on a hot tava or skillet and peel of cotton cloth. I do the first method of removing the paratha from the cloth and then placing it on the hot tava.

Keep the heat to medium to medium-high. Regulate the heat as needed.

frying amaranth paratha on tawa

5. When one side of paratha is partly cooked, flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick.

frying amaranth paratha

6. Apply ghee or oil on this side.

frying and applying oil on rajgira paratha

7. Flip again with a spatula.

frying second side of rajgira paratha

8. This is the second side which has got browned at some spots.

frying to make rajgira paratha

9. Apply ghee or oil on this side as per your preferences.

frying and applying oil on rajgira paratha

10. Flip a couple of times till the rajgira paratha has become evenly golden and roasted evenly.

fried rajgira paratha on tawa

11. Serve these rajgira roti or paratha hot or warm with curd or any curry meant for fasting like:

rajgira paratha served on a white plate with raita

Few more Navratri recipes on blog are:

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

Rajgira roti or rajgira paratha is a healthy gluten-free flatbread made with rajgira atta or amaranth flour for Hindu fasting days.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins



Servings 6

Units

Prevent your screen from going dark while making the recipe

subscribe to us on youtube to get the latest Recipe Video updates.

This Rajgira Roti post from the archives (March 2015) has been republished and updated on 11 October 2021.

Leave a Comment