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.
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
- ΒΌ 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.