Veggie Foodie

Ingredients:

• 1 cup amaranth flour (rajgira atta)
• 2 medium or 1 large potato

For flavor

• 1 tsp salt or to taste
• 1/2 tsp black pepper

Alternatively, you can flavor the paratha with the following:

• 1 tsp cumin powder (jeera powder)
• 1 or 2 green chilies – crushed or finely chopped or 1 to 1.5 tsp crushed green chilies
• 1 tsp ginger paste
• 1 tbsp chopped coriander
• 1 tsp rock salt (edible and food grade) (sendha namak) or to taste

2-3 tbsp ghee or oil as required for roasting the paratha

Method:

Making dough

1. Boil the potato(es) in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency
2. When the potatoes are slightly hot, peel them and mash them in a pan or bowl
3. To the mash potatoes, add the amaranth flour, flavoring ingredients and kneed thoroughly. The dough should be somewhat firm
4. Only if necessary, 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. Make sure you don’t add too much of water.
5. Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes

Rolling and roasting rajgira paratha

1. Make a small or medium sized ball from the dough. Dust it with amaranth flour
2. Roll to a small or medium sized paratha. While rolling add some more flour if required
3. Then gently lift up with a spatula and roast the paratha on medium hot tava
4. When one side is partly cooked (light pink in color), flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick
5. Apply ghee or oil on the surface
6. Flip again carefully using a spatula and apply ghee or oil on this side. All in all, use about 1/2 tsp ghee or oil per paratha
7. Flip a couple of times till the roti has become evenly golden and roasted evenly.
8. Similarly, make the rest of the parathas

Serve these rajgira roti hot or warm with curd or any curry such as kadhi, aloo or kaddu sabji

Makes 8 to 10 parathas

Inspiration source:

Rajgira Paratha | Amaranth Roti