Rajgira paratha/ Rajgiri ka paratha/ Farali paratha/ Vrat ka paratha, known with different names this gluten-free Indian bread is made with Amaranth flour, and potatoes. Another delicious specialty of the Indian festival Navratri.
Finally our nine nights festival Navratri is over, and as a last Navratri/ farali/ fasting recipe of this year, I am sharing a farali paratha recipe called Rajgira Paratha. This tasty, crispy paratha (a type of Indian bread) is made with Rajgiri ka aata which is Amaranth flour and boiled potatoes.
Amaranth flour is gluten-free so binding the dough is a challenge and that’s the reason why boiled potatoes are added to it. The potatoes help in binding the dough together and also makes it more delicious. You can also use boiled arbi (taro) instead of potatoes in this recipe.
Amaranth flour is one of the few ingredients allowed to be consumed during Navratri so it’s used in a lot of recipes during this festival. However, if you are living a gluten-free life then this recipe can get a permanent place in your kitchen.
To make a vegan version of this recipe, just use oil instead of ghee to make it and skip yogurt or use a plant-based yogurt. It will still taste great.
How to serve Farali Rajgira Paratha?
However, if you are not fasting, serve it with any Indian curry/ stir fry or lentils like aloo matar, aloo baingan, chana dal or raita like mung bean sprouts raita. To keep it simple just enjoy with some mango chutney/ tomato chutney or a pickle. It will be enjoyable.
More Navratri/ Farali recipes:
- Sabudana ki khichdi (vegan & gluten-free)
- Sabudana vada (vegan & gluten-free)
- Orange kheer (vegetarian & gluten-free)
- Makhane ki kheer (vegetarian & gluten-free)
- Singhare ka halwa (vegetarian & gluten-free)
If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.
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How to make Rajgira Paratha?
Rajgira Paratha/ Farali Paratha
- 1 cup Amaranth flour (Rajgira aata)
- 1 medium-sized potato boiled, peeled and grated
- 1/2 teaspoon grated ginger
- 1 green chili finely chopped
- 1 tbsp chopped coriander leaves
- 1.5 tbsp Ghee/ any cooking oil of your choice
- 1 tbsp yogurt/ plant-based yogurt optional
- Himalayan rock salt as per taste You can also use normal table salt if not cooking for fasting people.
- 2 tbsp water if required
- In a large bowl mix salt, flour and then add all the other ingredients, except water. Mix together using your hands. Initially, it will look crumbly but keep combining until everything starts coming together. If required add little water (only 1 teaspoon at a time).
- This dough won't be elastic like normal dough. So knead till it all comes together and looks smoother. Make a ball, apply some oil and keep aside for around 5 minutes.
- Divide the dough into 4 equal parts and make smooth balls by rolling between your palms.
- This dough will be crumbly and it will not be easy to roll it. So, to roll them, take the first ball, flatten it by lightly pressing between your palms. Place this flattened ball inside a zip lock bag and gently roll into discs with the help of a rolling pin. The discs shall neither be too thin nor too thick. The edges of this paratha will not be smooth like a normal paratha so don't struggle to fix it too much.
- Heat a skillet. Gently lift the first paratha and put it on the hot skillet. The flame should be on medium.
- Once you see bubbles appearing on top of the paratha, flip it over with the help of a flat spatula.
- Apply some ghee/ oil on the cooked side and flip it again. Apply ghee on the other side too and then flip again. This way the paratha gets slightly fried on both sides.
- Take it out on a plate, serve hot with your choice of curry/ stir fry/ side dish.