Saturday, October 12, 2013

Rajira ka Paratha( Amaranth flour )


Yesterday, I had prepared yet another variety if Paratha on Maha Saptami. The Rajgira otherwise known as Amaranth flour. This flour is light compared to Buckwheat flour and is also derived from a fruit of plant. Lets now have a look at the recipe.

Ingredients :- 

1 Cup Amaranth/Rajgira flour
sendha namak/salt as per taste
1 boiled & peeled potato
1 tbsp chopped coriander leaves
1 tbsp chopped green chili
1 tbsp lemon juice
little water
1 tbsp oil

Method :- 
Mash the boiled potato, add flour, salt, chopped green chili, coriander leaves, lemon juice and mix well and form dough just like chapati dough. Heat a tawa/griddle. Divide the dough into four equal parts and roll each part into a thin paratha. Bake this in the griddle. Turn each sides and cook till light brown spots appear on each side. Add little oil and spread it over it, turn each side cook for 1 more minute. Remove and serve with chuttney or raita.

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