Rajgira Roti | Amaranth Paratha
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
72 kcal
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Course
Main Course
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Cuisine
Indian
Rajgira Roti | Amaranth Paratha
Description
Rajgira Roti or Amaranth Paratha uses amaranth flour mixed with mashed potatoes to create a dough seasoned with cumin, crushed green chilies, and rock salt. The mashed potatoes provide moisture and binding to the otherwise gluten-free amaranth flour, producing a dough that can be rolled out without cracking. The dough is kneaded gently with small amounts of water to avoid stickiness and allowed to come to room temperature before rolling.
The rotis are formed into small rounds, dusted with amaranth flour, and roasted on medium to medium-high heat using ghee or oil, which imparts a golden finish and rich flavor. Cooking requires regulating heat to ensure even cooking without burning. Optional spices like coriander and ginger paste can be added based on preference. This preparation is typical for fasting days and uses specific edible rock salt.
The flatbreads serve as a nutritious accompaniment or light meal, incorporating amaranth's ancient grain benefits and satisfying texture from the added potatoes. They can fit into various meal settings, especially during fasting when specific ingredients are preferred or restricted.
Ingredients
- ¾ cup amaranth flour (rajgira atta)
- 2 potato or 1 large potato or ½ to ⅔ cup tightly packed mashed potatoes or 100 to 125 grams potatoes, small to medium
- ½ teaspoon cumin powder (jeera powder)
- 1 or 2 green chilies - crushed or finely chopped or 1 to 1.5 teaspoon crushed green chilies
- rock salt sendha namak) as required. used specially for religious fasting days or vrat, edible and food grade
- ghee or oil as required
Instructions
Making dough
- First boil 2 small to medium potatoes in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency.
- In a pan or bowl take the amaranth flour. I ground the flour at home using raw amaranth grains. ½ cup of amaranth grains yielded about ¾ cup flour.
- When the potatoes are slightly hot, peel them. Then mash them lightly and add to the amaranth flour.
- Then add the crushed green chili paste, cumin powder and rock salt (sendha namak). You can also add some chopped coriander and ginger paste. Mix everything well.
- Add 1 or 2 tablespoons of water in parts and knead to a smooth dough. The addition of water depends on the quality of flour. Hence add as accordingly. Make sure you don't add too much of water. Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes.
Method of rolling rajgira roti
- Make a small or medium sized balls from the dough. Dust with amaranth flour.
- Roll to a small or medium sized paratha. While rolling add some more flour if required.
- Then gently lift up with a spatula and fry the paratha on a hot tava.
Method of patting the dough to make rajgira roti
- Keep a moist kitchen cotton napkin or towel on your workplace. Take a small or medium sized ball from the dough and place it on the moist kitchen cloth.
- With your palms or with your fingers, gently press the dough ball and flatten it till till it increases in size. The edges come out neat this way and are not uneven.
Making rajgira roti
- 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 rajgira paratha from the cloth and then placing it on the hot tava.
- One side is partly cooked, flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick.
- Apply ghee or oil on this side as per your preferences. Flip again carefully using a spatula. Apply ghee or oil on this side.
- Flip a couple of times till the roti has become evenly golden and roasted evenly.
- Serve these rajgira roti hot or warm with curd or any curry meant for fasting like vrat ki kadhi or vrat ke dahi aloo or kaddu sabji or vrat ki aloo sabji.
Notes
- Use fresh amaranth flour within its shelf period to ensure best dough quality.
- Adjust water carefully when kneading as too much causes stickiness and difficulty rolling.
- Customize the spice blend by omitting or adjusting green chilies, cumin, or other spices as preferred.
- Roast the rotis on medium to medium-high heat, adjusting the temperature as needed during cooking.
- For a vegan option, use peanut oil for roasting; neutral oils can be used on non-fasting days.
- Serving nutrition is based on one paratha cooked with ½ teaspoon peanut oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 399mg | 17% |
| Potassium | 3mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 21mg | 2% |
| Vitamin B9 (Folate) | 1µg | |
| Iron | 1mg | 6% |
| Magnesium | 1mg | 0% |
| Phosphorus | 1mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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