Rajgira Paratha
Breakfast • India
How to Make Rajgira Paratha (Traditional & Healthy Version)
Rajgira Paratha, also known as Amaranth Flour Paratha, is a beloved North Indian breakfast delicacy especially popular during Hindu fasting periods (vrat/upvas) like Navratri, Maha Shivratri, and Ekadashi. Originating from the heartland of North India, Rajgira, or amaranth, is an ancient grain that has been cherished in Indian kitchens for centuries. Its earthy, nutty flavor and soft, pliable texture make Rajgira Paratha an ideal comfort food that is both wholesome and satisfying. Traditionally, Rajgira Paratha is prepared without wheat atta, making it naturally gluten-free and suitable for those with gluten sensitivities. During fasting, it is enjoyed with dahi (curd), aloo sabzi, or simple chutneys, making it a versatile and filling meal. The dish is deeply rooted in Indian culinary traditions and is appreciated for its quick preparation, making it perfect for busy mornings or as a nourishing option during religious festivals. Incorporating Rajgira Paratha into your breakfast not only connects you to age-old Indian customs but also brings a burst of nutrition and authentic taste to your table.
Ingredients(for 2 medium parathas)
- 1 cup Rajgira atta (amaranth flour) (राजगिरा आटा)
- 1 medium Boiled potato (आलू, mashed)
- 1/2 tsp Sendha namak (rock salt) (सेंधा नमक, for fasting)
- 1 Green chili (finely chopped, हरी मिर्च) - optional
- 2 tbsp Fresh coriander leaves (धनिया पत्ता, chopped) - optional
- 1/2 tsp Cumin seeds (jeera)
- 2 tsp Ghee (घी, or oil for vegan)
- as needed Water (for kneading)
- 1/4 tsp Red chili powder (optional, for flavor) - optional
- 1/2 tsp Lemon juice (optional, for tanginess) - optional
Instructions
- 1
In a large bowl, combine rajgira atta, mashed boiled potato, sendha namak, cumin seeds, green chili, and coriander leaves. Mix well.
5 minutes
Ensure potatoes are completely cooled before mashing to avoid a sticky dough.
- 2
Gradually add water and knead into a soft, non-sticky dough. Rest the dough for 5 minutes.
5 minutes
Do not over-knead, as rajgira atta is gluten-free and can become crumbly.
- 3
Divide the dough into equal lemon-sized balls. Dust each ball with rajgira atta and flatten gently.
3 minutes
Apply a little oil/ghee on your palms to prevent the dough from sticking.
- 4
Place a dough ball between two sheets of parchment paper or a plastic sheet. Roll out into a small, thick paratha (about 4-5 inches).
4 minutes
Rolling between sheets prevents sticking and tearing.
Why This Dish is Healthy
This dish is a healthy breakfast option as rajgira is naturally gluten-free, rich in plant-based protein, and contains complex carbohydrates that provide sustained energy. The use of boiled potatoes adds fiber and reduces the need for excess fat. Cooking on a tawa with minimal ghee keeps the total calories in check. Rajgira Paratha is ideal for those seeking a nutritious, filling, and wholesome Indian meal to start their day.
Rajgira Paratha is rich in protein, dietary fiber, and essential micronutrients like calcium, iron, and magnesium. Amaranth (rajgira) is a powerhouse grain, naturally gluten-free, and contains lysine, an amino acid often lacking in other grains. Potatoes add energy-boosting carbohydrates and potassium. Using minimal ghee ensures healthy fats, making this paratha nourishing and suitable for those monitoring their calorie intake. It is also a good source of antioxidants and supports digestive health.
Pro Tips
- 💡Tip 1: Use boiled and completely cooled potatoes to avoid a sticky dough.
- 💡Tip 2: Always roll between parchment or plastic to prevent tearing.
- 💡Tip 3: Keep parathas covered with a clean cloth to retain softness.
Storage & Serving
Consume immediately for best taste. Leftover parathas can be wrapped in a muslin cloth and stored in an airtight container for up to 8 hours. Reheat on a tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
