Amaranth (Rajgira) Paratha
A nutritious and gluten-free Indian flatbread made with amaranth flour and mashed potatoes. These parathas are soft, flavorful, and a great alternative to wheat-based parathas.
Ingredients
- 1 cup Amaranth Flour (Rajgira Atta)
- 1 Potato, boiled and mashed
- 1 Green Chilies, finely chopped
- 1/2 tsp Ginger, grated
- 1/2 tsp Cumin Powder
- 2 tbsp Coriander Leaves, chopped
- 1/2 tsp Salt
- 2 tbsp Oil or Ghee
- 2 tbsp Tapioca Starch
Instructions
- 1In a bowl, mix amaranth flour, tapioca starch, mashed potatoes, green chilies, ginger, cumin powder, coriander leaves, and salt.
- 2Knead into a soft dough. Add a little water if needed.
- 3Divide the dough into equal portions.
- 4Roll out each portion into a small circle using a rolling pin. Lightly dust with amaranth flour to prevent sticking.
- 5Heat a griddle or tawa over medium heat. Grease lightly with oil or ghee.
- 6Place the paratha on the hot griddle and cook until golden brown spots appear on both sides, flipping occasionally.
- 7Apply a little oil or ghee while cooking.
- 8Serve hot with yogurt or chutney.
Substitutions
Wheat Flour → Amaranth Flour
Using Amaranth flour instead of wheat
Wheat Flour → Tapioca Starch
Using Tapioca starch to bind the dough
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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