Rajgira roti is a gluten-free dish prepared using Amarnath flour or Rajgira flour. Though typically prepared during fasting festivals such as Navratri or Mahashivrati – don’t stop yourself from trying this healthy recipe whenever you feel like it!
- 3/4th cup Rajgira (Amaranth) flour
- 2 Small or 1 large potato
- ½ teaspoon cumin powder
- 1 or 2 green chillies, finely chopped
- Rock salt (Sendha Namak) as required
- Ghee or oil as required
- Boil potatoes in a steamer or pressure cooker till they are thoroughly cooked and of mashable consistency.
- Peel the slightly warm potatoes and mash them lightly with rajgira flour.
- Then add finely chopped green chillies, cumin powder and rock salt. You can also add coriander and ginger paste and mix well – but that’s optional.
- Add 1 or 2 tablespoons of water in parts and make a smooth dough. Add as much as water as needed depending on the amount of flour you use.
- Allow dough to cool down to room temperature (as it will be slightly warm because of the warm potatoes)
Method of rolling Rajgira roti:
- Make small or medium-sized balls from the dough, dust with rajgira flour.
- Roll to small or medium-sized paratha, while rolling add some flour if required.
- Then gently lift with a spatula and roast the paratha on the hot tawa.
Tip – Use a non-stick pan or well-seasoned pan as a paratha might stick.
Serve these rajgira roti hot or warm with curd for fasting.