Rajgira Parathas (Amaranth Flatbreads)

Gluten-free flatbreads that are perfect for fasting; these Rajgira Parathas are delicious and fairly easy to make.

They make a perfect meal with potato sabji and yogurt on fasting days like navratri, shravan mahina and ekadashi. Plus, a great option for a gluten-free diet.

Navratri, Shravan mahina, Ekhdashi hold a lot of significance for the Hindus. People worship the Gods and follow fasts in these times. While the Hindu fasts are not super strict in terms of what can be consumed and what not, there are a few recipes that are popular among Gujaratis.

Almost every household makes these recipes with some variations based on norms and traditions. Rajgira parathas, samo ni khichdi, rajgira halwa, sabudana khichdi, dudhi no halwo, sabudana vada and sabudana kheer are popular.

My grandmother always made these recipes in rotation for the fasts. They taste good throughout the year but taste extra delicious on fasting days!

I always loved these recipes and now I like to create them and document them on the blog. This recipe here was always a favorite and we enjoy it for breakfast so often. However, we do make certain modifications on non-fasting days to include veggies and spices etc.

Jump to:

• What is Rajgira
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• Pairings
• More Fasting Recipes
• Rajgira Parathas (Amaranth Flatbreads)

What is Rajgira

Rajgira is a popular ingredient for fasting recipes. It is a non-cereal grain, making it a perfect candidate for fasting days. Just like quinoa and buckwheat this is a pseudocereal.

The word Rajgira means God's grain or Royal Grain. In fact the word literally translates to 'deathless' or immortal in Sanskrit. It means the grain will remain forever and truly so!

Not just for fasting days, rajgira parathas are excellent for a gluten-free diet throughout the year and also for weight loss. Also, it is packed with nutrients and considered an Indian super food.

A versatile ingredient, rajgira can be used to make parathas, puris, sheera and so on. It mixes easily with other ingredients and the earthy flavor works well for savory and sweet recipes.

Why this recipe works

• It is excellent for fasting.
• It uses a superfood i.e. rajgira.
• These parathas are super healthy.
• Also it makes a great option for a gluten-free diet.
• We use a couple of ingredients like potato or oil and peanuts to bring the flour together.
• It works well for a quick lunch, breakfast or lunch box.
• The parathas will stay soft for a few hours when packed properly.
• Plus, they can be enjoyed the next day after refrigerating them overnight and re-heating on a tava.
• The nutty and earthy flavor of rajgira shines through this recipe as we do not add a lot of ingredients.
• For a non-fasting version adding shredded vegetables is an option here.
• These pair well with Vrat waale Aloo, Rajgira Kadhi or just Masala Chai.
• These parathas are great for enjoying any time of the day!

Ingredients and Substitutions

• Rajgira Flour: The base of the recipe is rajgira flour. I use flour from the store. This rajgira flour brand is my favorite. However, milling your own flour is an option too. Given that this grain is gluten-free, we need something to bind it. The remaining ingredients work towards that.
• Potato: Boiled potato is a perfect binder for the gluten-free flour. Either mash them or grate them into the dough. Instead of regular potato, add sweet potato if you like.
• Ginger, Chili: As we do not add red chili or other spices, we use green chili and ginger to flavor the parathas. Leave them out if you like plain parathas. Add red chili if you like or you consume it in fasting.
• Peanuts: Crushed peanuts are a great for binding the flour as well. However, skip them for a nut-free version of Rajgira Parathas.
• Spices: We only need a couple of basic spices for this recipe. I add salt, cumin powder and black pepper powder. Moreover, regular salt can be substituted with sendha namak in these parathas.
• Cilantro and lemon juice: These add a lot of flavor to the parathas too. However, these are optional in this recipe.
• Water: We need water to bring all the ingredients together. The amount will vary based on the flour brand, but do not use a lot. However, soft dough is often pretty difficult to roll so ensure you do not add a lot of water.
• Ghee: I cook these parathas in ghee. However, they can be cooked in oil too.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a bowl add rajgira flour. Add in mashed potato.

2- Then add grated ginger, chili, cumin powder, salt and black pepper powder.

3- Add cilantro and ground peanut powder.

4- Using a soft hand, bring everything together till it is crumbly.

5- Add water and start to knead the dough.

6- Make a soft dough and set aside. Let the dough rest for 15-20 minutes.

7- Make lemon size balls of equal size.

8- Next, pat the dough ball in rajgira flour and place on a rolling board.

9- Roll to a paratha of even thickness. They can be thick or thin as desired. Repeat for the remaining dough balls.

10- Heat a tava or flat pan. Once hot, place the paratha on it.

11- Let it cook and once you see bubbles, turn it over and apply ghee.

12- Turn the paratha over and apply ghee. Once both sides are cooked, remove from flame and serve.

Expert Tips and Notes

• Fresh rajgira flour yields the best parathas. Dated flour tends to get dry or have a particular smell. So check the date before you buy!
• I like to add potatoes or sweet potato to bind the dough. These are great in taste, flavor and texture.
• Instead of potatoes, adding some oil to knead the dough works too. However, the flavor definitely varies with oil.
• Use a plastic sheet to make rolling easy. This way the dough does not stick to the rolling board.
• If you do not like to use plastic, grease the rolling pin with some ghee or oil to roll them easily.
• Use sendha namak instead of regular salt if you do not consume salt on fasting days.
• These parathas can be cooked in ghee or oil. To make them Vegan use oil.
• If you are not making these for fasting, add shredded vegetables of your choice. Carrots, peppers, beans and cabbage works well.

Recipe FAQs

Pairings

These parathas pair perfectly with so many sides. Here are some that make it a perfect snack, breakfast or meal.

More Fasting Recipes