Rajgira Paratha Rajgira Roti Amaranth Roti

Since there is no gluten in amaranth flour, rolling the amaranth roti dough can be a bit tricky. I have shown two methods in the step by step photos below for rolling the roti. Choose whatever method suits you. I add mashed potatoes to the dough which helps to roll the roti easily. Another tip is to add bubbling hot water instead of potatoes. Mix very well with a spoon and cover the flour mixture. When slightly hot then knead the dough. As we like potatoes, I always add them to these parathas. But when making rotis with some other non-glutinous flour, I add hot water and knead. These amaranth paratha can be made even during regular days. They are very healthy as amaranth or rajgira are healthy seeds. Since they are grown locally in India, they are easily available and not expensive. These amaranth roti stay soft even after cooling, so they make a nutritious tiffin box snack too.

How to make Rajgira Roti or Paratha

1. First boil 2 small to medium potatoes in a steamer or pressure cooker or pan or Instant pot till they are thoroughly cooked and of a mashable consistency.
2. In a pan or bowl take the amaranth/rajgira flour. I ground the flour at home using raw amaranth grains. ½ cup of amaranth grains yielded about ¾ cup flour.
3. When the potatoes are slightly hot or warm, peel them. Then mash them well with a fork or potato mashed and add to the amaranth flour.  Then add the 1 to 1.5 teaspoon crushed green chili paste, ½ teaspoon cumin powder and rock salt (sendha namak). You can also add some chopped coriander and ginger paste. You can crush 1 green chili in a mortat pestle.
4. Mix everything well.
5. Add 1 or 2 tablespoons of water in parts and knead to a smooth dough. The addition of water depends on the quality of the flour. Hence add as accordingly. Make sure you don’t add too much water. Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot or warm mashed potatoes.

Method 1 – rolling rajgira roti

1. Make a small or medium sized balls from the dough on a rolling board. Dust lightly with amaranth flour.
2. With a rolling pin, gently roll to a small or medium sized roti. While rolling add some more flour if required. Roti rolled this way have uneven edges. You can also roll keeping the dough ball on top of a zip lock bag.
3. Then gently and carefully lift up with a spatula.
4. And place them on a hot tava or skillet or frying pan.

Method 2 – patting the dough to make amaranth roti

1. Keep a moist kitchen cotton napkin or kitchen towel in your workplace. Take a small or medium sized ball from the dough and place it on the moist kitchen cloth.
2. With your palms or with your fingers, gently pat the dough ball and flatten it to a neat round circle of dough as shown in the next step.
3. The edges come out neat this way and are not uneven unlike the first method.

Cooking rajgira paratha

4. Now gently remove the paratha from the cloth or place the cloth upside down on a hot tava or skillet and peel of cotton cloth. I do the first method of removing the paratha from the cloth and then placing it on the hot tava. Keep the heat to medium to medium-high. Regulate the heat as needed.
5. When one side of paratha is partly cooked, flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick.
6. Apply ghee or oil on this side.
7. Flip again with a spatula.
8. This is the second side which has got browned at some spots.
9. Apply ghee or oil on this side as per your preferences.
10. Flip a couple of times till the rajgira paratha has become evenly golden and roasted evenly.
11. Serve these rajgira roti or paratha hot or warm with curd or any curry meant for fasting like:

Vrat ki dahi alooPeanut curryVrat wale alooVrat ki kadhi

Few more Navratri recipes on blog are:

Sabudana khichdiKuttu ka parathaSinghare ki pooriVrat ka pulaoSabudana vadaKuttu ki khichdi

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Rajgira Roti post from the archives (March 2015) has been republished and updated on 11 October 2021.

title: “Rajgira Paratha Rajgira Roti Amaranth Roti " ShowToc: true date: “2024-09-26” author: “Mark Peffley”

Since there is no gluten in amaranth flour, rolling the amaranth roti dough can be a bit tricky. I have shown two methods in the step by step photos below for rolling the roti. Choose whatever method suits you. I add mashed potatoes to the dough which helps to roll the roti easily. Another tip is to add bubbling hot water instead of potatoes. Mix very well with a spoon and cover the flour mixture. When slightly hot then knead the dough. As we like potatoes, I always add them to these parathas. But when making rotis with some other non-glutinous flour, I add hot water and knead. These amaranth paratha can be made even during regular days. They are very healthy as amaranth or rajgira are healthy seeds. Since they are grown locally in India, they are easily available and not expensive. These amaranth roti stay soft even after cooling, so they make a nutritious tiffin box snack too.

How to make Rajgira Roti or Paratha

1. First boil 2 small to medium potatoes in a steamer or pressure cooker or pan or Instant pot till they are thoroughly cooked and of a mashable consistency.
2. In a pan or bowl take the amaranth/rajgira flour. I ground the flour at home using raw amaranth grains. ½ cup of amaranth grains yielded about ¾ cup flour.
3. When the potatoes are slightly hot or warm, peel them. Then mash them well with a fork or potato mashed and add to the amaranth flour.  Then add the 1 to 1.5 teaspoon crushed green chili paste, ½ teaspoon cumin powder and rock salt (sendha namak). You can also add some chopped coriander and ginger paste. You can crush 1 green chili in a mortat pestle.
4. Mix everything well.
5. Add 1 or 2 tablespoons of water in parts and knead to a smooth dough. The addition of water depends on the quality of the flour. Hence add as accordingly. Make sure you don’t add too much water. Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot or warm mashed potatoes.

Method 1 – rolling rajgira roti

1. Make a small or medium sized balls from the dough on a rolling board. Dust lightly with amaranth flour.
2. With a rolling pin, gently roll to a small or medium sized roti. While rolling add some more flour if required. Roti rolled this way have uneven edges. You can also roll keeping the dough ball on top of a zip lock bag.
3. Then gently and carefully lift up with a spatula.
4. And place them on a hot tava or skillet or frying pan.

Method 2 – patting the dough to make amaranth roti

1. Keep a moist kitchen cotton napkin or kitchen towel in your workplace. Take a small or medium sized ball from the dough and place it on the moist kitchen cloth.
2. With your palms or with your fingers, gently pat the dough ball and flatten it to a neat round circle of dough as shown in the next step.
3. The edges come out neat this way and are not uneven unlike the first method.

Cooking rajgira paratha

4. Now gently remove the paratha from the cloth or place the cloth upside down on a hot tava or skillet and peel of cotton cloth. I do the first method of removing the paratha from the cloth and then placing it on the hot tava. Keep the heat to medium to medium-high. Regulate the heat as needed.
5. When one side of paratha is partly cooked, flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick.
6. Apply ghee or oil on this side.
7. Flip again with a spatula.
8. This is the second side which has got browned at some spots.
9. Apply ghee or oil on this side as per your preferences.
10. Flip a couple of times till the rajgira paratha has become evenly golden and roasted evenly.
11. Serve these rajgira roti or paratha hot or warm with curd or any curry meant for fasting like:

Vrat ki dahi alooPeanut curryVrat wale alooVrat ki kadhi

Few more Navratri recipes on blog are:

Sabudana khichdiKuttu ka parathaSinghare ki pooriVrat ka pulaoSabudana vadaKuttu ki khichdi

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Rajgira Roti post from the archives (March 2015) has been republished and updated on 11 October 2021.