Rajgira Paratha (Amaranth Flour Flatbread for Fasting)

Rajgira – 'royal grain' – is amaranth, allowed on fasting days. Its flour has no gluten, so mashed potato is kneaded in to bind the dough. The parathas come out soft with a slightly nutty flavour and are eaten with yogurt or aloo sabzi.

Video by Your Food Lab on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 20 min
• Vegetarian · gluten-free
• Famous in Maharashtra & Gujarat

Ingredients

• 200 g rajgira (amaranth) flour
• 2 medium potatoes, boiled and finely mashed
• 1 green chilli, finely chopped
• ½ tsp cumin seeds
• 2 tbsp coriander, chopped
• ¾ tsp sendha namak (rock salt)
• water as needed
• ghee for cooking

Method

1. Mix flour, potato, chilli, cumin, coriander and salt. Add water a spoon at a time and knead to a soft dough.
2. Divide into 8 balls. Roll each between two sheets of baking paper (dust with flour) to about 3 mm.
3. Cook on a hot tawa for 1 minute, flip, spread ghee and cook until golden spots appear on both sides.
4. Serve hot with yogurt, peanut chutney or vrat aloo.

Tip: Rolling between baking paper stops the gluten-free dough from cracking and sticking.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.