Mar 192013

Rajgira Aloo Paratha is shallow fried farali flat bread, one of amaranth flour recipes for fasting during the festivals.

Cooking Time: Appr. 5 Minutes for Each Paratha
Serves: 2 People

Rajgira Aloo Paratha


1 cup rajgira flour (amaranth flour)
2 medium potatoes
2 green chillies
½ teaspoon cumin powder
½ teaspoon dried ginger powder
Or ¼ inch fresh ginger, grated or crushed
A handful chopped fresh coriander
Salt to taste
Oil or ghee (clarified butter) for shallow frying

Rajgira Aloo Paratha

Cooking Method:

1. Boil the potatoes, peel the skin and grate them.

2. Chop the green chillies finely.

3. In a large mixing bowl, add the rajgira flour (amaranth flour), salt, cumin powder and dried ginger power (if you are adding it) and mix with hands.

4. Add the chopped green chillies, grated or crushed ginger (if you are not adding dried ginger powder) and chopped coriander. Mix with hands.

5. Now add grated potatoes and knead into dough. Add the grated potatoes little at a time to avoid to moist. If you think you need to add the water add 1 teaspoon at a time but most likely you don’t need it, the potatoes give the needed moisture and binding to form the dough.

6. Divide it into equal parts to make lemon size balls.

7. Roll each ball to make flat bread. Spread some oil on dough ball to ease of roll and roll it very gently.

8. Cook it on a hot griddle/tawa or even on a flat frying pan on each side, applying little oil on both sides, till brown spots appear.

Serve rajgira aloo paratha hot with yogurt or farali curry.

Amaranth Flour Recipes

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