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Amaranth Paratha

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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

 

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

 

 

Watch How To Make Amaranth Paratha | Rajgira Paratha

 

Print

AMARANTH PARATHA | RAJGIRA 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.
Course Bread, Breakfast, Main Meal, Side Dish
Cuisine Indian
Keyword amaranth flatbread, amaranth paratha, gluten free amaranth paratha, rajgira paratha
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Author mayurisjikoni

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.

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