Gluten Free Recipe| Rajgira Paratha| Amaranth Flour Parathas

Rajgira roti or rajgira paratha is a healthy gluten-free flatbread made with rajgira atta or amaranth flour for fasting.

The amaranth parathas can be made even during regular days. They are very healthy and since they are grown locally in India, they are easily available and not expensive. The paratha stays soft even after cooling making it a great tiffin box snack packed with nutrition.

Some Of The Health Benefits Include

1 . Helps In Weight Loss

Since amaranth is high on fibre and slow to digest, it makes you feel full for longer eliminating the urge for repeated unhealthy snacking.

2 . Protects Against Cancer

Antioxidants found in amaranth prevent oxidative damage to the cells.

3 . Fights Inflammation

It has anti-inflammatory properties and helps in relieving chronic pain that occurs due to gout, arthritis and diabetes.

4 . Promotes Bone Health

Being rich in calcium and phosphorous, amaranth helps build bone strength. It contains lysine (an essential amino acid) , it helps the body absorb calcium.

5 . Builds Muscle Strength

Since amaranth is rich in protein – they are good for muscle strength.

6 . Aids In Digestion

It is a fiber-rich grain and ensures healthy bowel movement.

7 . Promotes Heart Health

Being rich in potassium, it helps maintain a healthy heart by balancing the good and bad cholesterol levels.

Let’s start cooking

Ingredients:

1 bowl amaranth flour (rajgira atta)
2 small to medium potatoes
½ tsp cumin powder (jeera powder)
2 green chilies – crushed or finely chopped
Rock salt (sendha namak) as required
½ Tbsp Ghee and as required
1medium-sized mashed banana ( optional)

Method

Boil the potatoes in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency.
In a pan or bowl take the amaranth/rajgira flour.
When the potatoes are slightly hot, peel them. Then mash them lightly and add to the amaranth flour.
Add the mashed banana ( optional ). It gives a very good flavour.
Mix in the crushed green chili paste, cumin powder and rock salt. You can also add some chopped coriander and ginger paste.
Mix everything well.
Add 1 or 2 tbsp water in parts and knead to a smooth dough. The addition of water depends on the quality of flour. Hence add accordingly.

Note: Make sure you don’t add too much of water. Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes.

Rolling of paratha

Make small – medium sized balls from the dough. Dust with amaranth flour.
Roll out the paratha. While rolling add some more flour if required. Parathas rolled this way have uneven edges. You can also roll keeping the dough ball on top of a zip lock bag.
Then gently lift up with a spatula and place the paratha on a hot tava.
When one side of paratha is partly cooked, flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick.
Apply 1/2 spoon ghee of both sides once they get cooked .
Flip a couple of times till the rajgira paratha has become evenly golden and roasted evenly.
Enjoy with fresh curd or coriander chutney or cucumber raita or with aloo sabzi as a meal.