Amaranth Paratha
Recipe: Amaranth Paratha
Amaranth Paratha is gluten free, vegan, soft, tasty and healthy flatbread. Pretty easy to make, it is a good way to include amaranth in your diet. Known as rajgira paratha in Hindi, these parathas can be enjoyed during fasting days like Ekadashi, Navratri, Ram Navmi, etc. Addition of tapioca pearls is optional, but I love the gel like soft bite it lands to the parathas. Did I mention that this paratha recipe is versatile? Add pumpkin puree, mashed potatoes or sweet potatoes.
Sharing This Recipe With 2024 Alphabet Challenge Group
Wendy who blogs at A Day In The Life On The Farm created this group. Members will be posting this year in an alphabetical sequence every other Wed till we reach letter Z. Wendy suggested “The recipe can feature a food that begins with the letter of the week or the recipe name can begin with the week’s letter.” 3rd January is a Wednesday and we begin with the first letter, A.
Taking part in Alphabetical Challenges is not new to me, have done so in the past. Initially I thought of redoing all of those recipes, but couldn’t resist adding Amaranth Paratha as a new entrant to my blog. As time goes by there maybe some new recipes and some that I’ve redone with better photos, write ups or adding a video.
Here Are Foods/ Recipes Beginning With A By The Members
- A Day in the Life on the Farm: Almond Chicken
- Palatable Pastime: Angel Food Cake
- Karen’s Kitchen Stories: Apple Buns
- Culinary Cam: A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding
- Blogghetti: Air Fryer Glazed Chocolate Apple Hand Pies
- Food Lust People Love: Anchovy Deviled Eggs
- Mayuri’s Jikoni: Amaranth Paratha
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dried Apple & Bourbon Oven-Baked Sauerkraut
- Jolene’s Recipe Journal: Spiced Apple Oatmeal
- Sneha’s Recipe: Afghani Soya Chaap
What Is Amaranth?
Amaranth has been classed as a grain but it actually is a seed, much like quinoa. Actually, the amaranth plant is unique as the leaves and seeds are used extensively.
Using Amaranth Leaves
Back in Kenya, amaranth leaves are sold almost throughout the year as it is a hardy plant. We would make a simple stir fry with onion and tomato to enjoy with rotis. The thicker stems don’t cook well, so we pluck the leaves which wilt easily on cooking. Unfortunately, I don’t get to see amaranth leaves here in Magog.
Callaloo Fried Rice or Amaranth Fried Rice is a much love creation from my kitchen. I prepare callaloo Caribbean style and add to a cooked rice. It is a quick, filling healthy meal on its own or with some plain yogurt.
Sometimes I replace fresh fenugreek or spinach with amaranth leaves in the popular Gujarati Snack – Gujarati Steamed Muthiya.
Using Amaranth Seeds
Amaranth seeds are tiny and look almost like white quinoa. I use it often to make Amaranth Pudding or Rajgira Kheer. When cooked in water or milk the seeds almost stick to each other, making it ideal to enjoy as a porridge in the mornings or as a pudding. I usually order the seeds from Amazon.
Using Amaranth Flour
Amaranth flour is often used in my kitchen because it is one flour that I can use during fasting days. For Ekadashi, Navratri, Ram Navmi, Shivratri fasting we are not allowed pulses, beans, grains, legumes, etc. The only veggies we can have are potatoes, plantains, pumpkins, sweet potato. One can consume fruits, milk and yogurt. Amaranth flour helps during those days as we can make paratha, thalipeeth , halwa or add it as a binder in Farali Pattis.
My all time favourite is the Gluten Free Amaranth & Fig Cookies. To make them vegan, simply replace the butter or ghee with vegan butter.
Amaranth flour is easily available in Indian Stores or Online.
Amaranth Paratha
Unlike wheat or plain flour which we commonly use for making flatbreads, amaranth flour does not bind together well. Therefore we need to add a binding agent like boiled and mashed potatoes or sweet potatoes. Sometimes tapioca flour is used. As it has no gluten it becomes difficult to roll out the flatbread or paratha. Having said that amaranth parathas are an excellent choice for people who cannot consume gluten.
Rolling the dough out between two plastic sheets makes it easier to make these parathas.
Ingredients Required For Amaranth Paratha
Amaranth Flour
Amaranth Flour is easily available in Indian Stores, Health Stores or Online. Need the flour to make the dough and also a bit more for dusting.
Root Vegetable
Can add boiled and mashed potato, sweet potato or pumpkin. I have used thick pumpkin puree.
Fresh Coriander
Chop up the fresh coriander or cilantro. Can use the stems too. If you don’t like coriander, replace it with mint.
Fresh Ginger
Peeled and grated or minced.
Green Chillis
Minced, add according to your taste.
Salt
Can use normal table salt. As I making it for fasting days I use rock salt (sendha namak).
Peanut Powder
Coarsely process unsalted roasted peanuts. If you don’t like peanuts replace it with almond or cashew nut powder. Adding nut powders adds nutritional value.
Tapioca Pearls
Soak tapioca pearls for 4 hours or overnight. Drain out the water and allow the pearls to dry a bit on a kitchen towel. This is an optional ingredient.
Sesame Seeds
Can use white or black.
Cumin Seeds
Easily available online or any Indian Grocery Store.
Water
This ingredient is optional. Whenever I add pumpkin puree, I don’t need to use water to bind the dough. However, when I use mashed potato or sweet potato, I sometimes require a little water. Best to add a tablespoon at a time till you get the correct soft consistency.
Lemon Juice
Add according to your taste.
Oil
Use any oil of your choice for roasting the parathas. I use sunflower oil. If you are not following a vegan diet then you can use ghee instead. It adds a wonderful flavour to the parathas.
How To Serve Amaranth Parathas
- Enjoy them with your favourite pickle. Please not if you are fasting then you cannot consume most pickles. You can serve them with coriander chutney.
- Enjoy them with Masala Tea or Coffee.
- Enjoy them with your favourite curry. We love it with Yogurt Potato Curry.
- Enjoy them with some yogurt.
Watch How To Make Amaranth Paratha | Rajgira Paratha
AMARANTH PARATHA | RAJGIRA PARATHA
Ingredients
- 2 cups amaranth flour
- 1 cup pumpkin puree or boiled and mashed potato/sweet potato
- 2 tbsp peanut powder coarse
- 1 cup tapioca pearls soaked and drained
- 1 tsp ginger paste/minced
- 1 tsp green chilli paste/minced
- ¼ cup fresh coriander finely chopped
- 2 tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tbsp lemon juice
- some water optional, see above note on it
- some oil for roasting paratha
- extra amaranth flour for dusting
Instructions
- Add amaranth flour in a big mixing bowl.
- Add all the ingredients except for the oil and extra flour for dusting.
- Bring everything together into a soft dough.
- Add water if only required. Add 1 tbsp at a time.
- When the dough is ready, apply some oil all over.
- Heat up a tawa, skillet or frying pan over medium heat.
- Take your chopping or roti board. Dab some water over it.
- Layer it with a plastic sheet or cling film.
- Take a golf ball size dough and roll it. Coat it with some flour.
- Place it on the cling film and press it down gently.
- Place the other cling film on it.
- Roll it out gently into a circle of about 5-6 inches in diameter.
- Wet your fingers with some water.
- Peel off the top cling film.
- Spread your fingers out and place you hand on the rolled dough gently.
- Flip it over, peel off the cling film. Watch the above video.
- Place the rolled dough onto the hot tawa, skillet of frying pan.
- Allow the paratha to cook for 1-2 minutes.
- Flip it over using a spatula.
- Allow it to cook on the other side for 1-2 minutes.
- Brush oil all over the paratha. Flip it over. Cook till brown spots appear. This will take about 1-2 minutes.
- Brush the top part with some oil. Flip it over and roast till brown spots appear.
- Repeat the above process for the remaining dough.
- Serve hot amaranth parathas with pickle, chutney, yogurt, masala tea, coffee or your favourite curry.
Notes
- Adding soaked tapioca pearls is optional.
- Replace coriander with mint.
- Add salt, green chillis according to your taste.
- If you add mashed potatoes or sweet potato, you may need a little oil to bind the dough.
- Once you prepare the dough don't leave it as it will get watery. Make the parathas immediately.
- Leftover parathas can be warmed up on the tawa. They taste equally good when they cold as they remain soft.
- Best to store leftover paratha in an airtight container and put it in the fridge.
- The number of parathas or flatbread you will get from this recipe will depend on how big or small you make them.
Pin For Later
A Small Request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
27 Comments
Wendy Klik
January 3, 2024 at 8:17 am
These look delicious Mayuri and I’m so glad you decided to join in this adventure. I think we are going to have fun.
mayurisjikoni
January 3, 2024 at 10:30 am
Thanks Wendy, and yes looking forward to the adventure.
Dried Apple & Bourbon Oven-Baked Sauerkraut
January 3, 2024 at 8:19 am
[…] Amaranth Paratha by Mayuri’s Jikoni […]
Lisa
January 3, 2024 at 2:43 pm
This recipe sounds amazing and I have never had Amaranth Paratha but adding to my list to make. I am excited to do this challenge with you and the others!
mayurisjikoni
January 3, 2024 at 5:39 pm
Thank you so much Lisa. Hope you will get a change to try this recipe out.
Karen’s Kitchen Stories
January 3, 2024 at 3:38 pm
These are gorgeous! I love the golden color. They sound so completely flavorful.
mayurisjikoni
January 3, 2024 at 5:39 pm
Thank you so much Karen. The colour is entirely from the pumpkin puree.
Colleen – Faith, Hope, Love, & Luck
January 3, 2024 at 8:53 pm
So pretty…and definitely something I would like to try! Especially with pumpkin puree, which I always have on hand in my pantry!
mayurisjikoni
January 4, 2024 at 3:44 pm
Thank you so much Colleen. Would be perfect with any Indian curry instead of naan.
Camilla M Mann
January 4, 2024 at 12:38 am
I haven’t cooked with amaranth very often, but this looks delicious.
mayurisjikoni
January 4, 2024 at 3:43 pm
Camilla give it a try. Add whatever veggies and herbs you want to. Amaranth is a healthy ancient grain or rather pseudo cereal.
Jolene
January 4, 2024 at 9:10 am
I am a big fan of quinoa so I bet I’d love this too!
mayurisjikoni
January 4, 2024 at 3:37 pm
Thanks Jolene. The amaranth flour is easily available online.
Sneha Datar
January 5, 2024 at 6:22 am
Love these gluten free parathas!
mayurisjikoni
January 7, 2024 at 6:14 pm
Thanks Sneha.
Archana
March 6, 2024 at 2:47 am
O my these gluten-free Amarnath parathas are perfect for us today’s fast. I made some for lunch and tasted amazing. I do not think I am making anything else next time for our fast.
mayurisjikoni
March 6, 2024 at 9:02 am
Archana am so glad you enjoyed amaranth parathas. They are so wholesome that one does not anything else with them. I too enjoy them with some yogurt on the side.
Kalyani
March 8, 2024 at 11:23 pm
I have puffed amaranth seeds with me and will try grinding that to make this delish paratha with pumpkin! Perfect for a light filling brunch
mayurisjikoni
March 13, 2024 at 7:43 am
I think it will be so much easier just to get the flour and use the puffed amaranth as a snack.
Seema Doraiswamy Sriram
March 9, 2024 at 4:53 am
SOmetimes I look at things and go, so complicated and never attempt it. Once I read this post, I figured out that it is possible to make it with just the right type of guidance. Thankyou
mayurisjikoni
March 13, 2024 at 7:42 am
Thanks Seema,hope you will be giving this recipe a try.
Priya Vj
March 9, 2024 at 11:58 am
Amaranth Paratha is so perfect for a day’s breakfast. Love to hqve with green chutney and chill dahi .These parathas will keep full for a busy day..
mayurisjikoni
March 13, 2024 at 7:41 am
Thanks Priya, there definitely are filling. That is why I make them often for fasting days. Don’t need any sabji or dal with it.
Priya
March 9, 2024 at 1:08 pm
Amaranth parathas look so hearty mayuriji! Love all the ingredients that has gone into making these gluten free delish meal. Like the idea of using pumpkin puree, that would make this more soft and pliable ! Wonderful share!
mayurisjikoni
March 13, 2024 at 7:40 am
Thank you so much Priya, I tend to add whatever is at hand, pumpkin puree, boiled potatoes, sweet potatoes, grated zucchini, etc. They all help to make the paratha softer and filling too.
Sarika Gunjal (SpiceZone)
March 9, 2024 at 2:43 pm
Mayuri these parathas looks so scrumptious. I have always used ragi n singoda flour for navratri. Will try these
mayurisjikoni
March 13, 2024 at 7:37 am
Thanks Sarika, I don’t use ragi for fasting as it is a millet. Try this recipe out, am sure you’ll like it.