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A pile of rajgira parathas kept on aluminium foil with some green chilies and curry in the background
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Rajgira Paratha/ Farali Paratha

Rajgira paratha/ Rajgiri ka paratha/ Farali paratha/ Vrat ka paratha is a gluten-free Indian bread made with Amaranth flour and potatoes. Another delicious specialty of the Indian festival Navratri.
Course Breakfast, Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 paratha
Calories 203kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 203kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 224mg | Fiber: 4g | Sugar: 1g | Vitamin C: 13mg | Calcium: 51mg | Iron: 3mg