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
Step-by-step instructions
Step 1 · In a large bowl
In a large bowl, combine rajgira atta, mashed boiled potato, sendha namak, cumin seeds, green chili, and coriander leaves. Mix well.
Step 2 · Gradually add water and knead into a soft
Gradually add water and knead into a soft, non-sticky dough. Rest the dough for 5 minutes.
Step 3 · Divide the dough into equal lemon-sized balls
Divide the dough into equal lemon-sized balls. Dust each ball with rajgira atta and flatten gently.
Step 4 · Place a dough ball between two sheets of parchment paper or a plast...
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).
Step 5 · Heat a tawa (griddle) on medium flame
Heat a tawa (griddle) on medium flame. Gently lift the rolled paratha and place it on the tawa.
Step 6 · Cook for 1-2 minutes
Cook for 1-2 minutes, then flip. Apply a little ghee on the cooked side, flip again, and apply ghee on the other side. Cook until both sides are golden brown.
Step 7 · Repeat with remaining dough
Repeat with remaining dough. Serve hot with dahi (curd), vrat wali aloo sabzi, or chutney.
Why this recipe 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.
A note on tradition
Rajgira Paratha holds special significance during Hindu fasting days across North India, especially in Uttar Pradesh, Delhi, and Rajasthan. Its preparation is a ritual in many homes during Navratri, Maha Shivratri, and Ekadashi, reflecting the deep connection between Indian cuisine and spirituality. Traditionally, it is considered sattvik (pure) and is prepared without regular salt or certain spices, adhering to fasting rules. Rajgira flour’s popularity has spread due to its health benefits and its role in preserving age-old culinary practices.