Producer: Priyanka Das Editor: Manuj Yadav
Ingredients 1 cup of amaranth (rajgira) flour 1/2 cup of whole-wheat flour 1/2 tsp ginger-green chili paste 1 tsp cumin seeds 1/2 tsp red chili powder Salt as per your taste 1/2 tbsp lemon juice 1 ½ tsp ghee 1 medium-sized peeled and boiled potato 1 tbsp fresh coriander leaves Oil
In a mixing bowl, add amaranth flour, mashed potato, green chili paste, cumin seeds, lemon juice, red chili powder and rock salt. Mix well to form a dough-like consistency. If the dough feels dry, add water until it comes together.
Divide the dough into small lemon-sized portions and shape them into smooth balls using your palms.
Place the dough between two sheets of plastic wrap. Using a rolling pin, gently roll it out into a round disc of desired thickness. If the dough sticks to the rolling pin or surface, you can sprinkle a little amaranth flour to remove it.
Heat a non-stick pan over medium heat. Put the rajgira paratha on the pan and cook until bubbles start to form on the surface.
Flip the paratha and cook for another minute, applying a little ghee or oil on the surface. Use a spatula to press gently.
Once the paratha is cooked on both sides and turns golden brown, remove it from the pan and place it on a plate.
Serve the hot rajgira parathas with yogurt, chutney, or a side dish of your choice.