Rajgira Paratha, also known as Rajgira Roti, is a soft, flavorful, and gluten-free flatbread made using amaranth flour (rajgira atta), boiled and mashed potatoes, and a few simple spices. This traditional Indian recipe is especially popular during Hindu fasting periods such as Navratri, Ekadashi, Shivratri, and other religious vrats when grains and regular flours are avoided.
Amaranth flour is naturally gluten-free and highly nutritious. It’s rich in fiber, protein, and essential minerals like calcium and iron, making it a healthy substitute for wheat flour. When combined with mashed potatoes, it provides the perfect binding and softness to the dough, making it easier to roll and cook like regular parathas.
What sets this paratha apart is its vrat-friendly nature. It uses ingredients that are permitted during fasting, such as sendha namak (rock salt) instead of regular iodized salt, and is typically cooked in ghee or peanut oil for a rich and satisfying taste. The spices are kept mild, often limited to crushed cumin seeds, green chili, and fresh coriander, ensuring that the dish remains light yet flavorful.
These parathas are usually served hot with vrat-friendly accompaniments like plain yogurt (curd), peanut chutney, vrat ke aloo (potato curry), or just a dollop of white butter. They’re not only filling but also energy-boosting, helping to sustain you through the day while observing fasts.
Whether you’re observing a religious fast or simply looking for a healthy, gluten-free alternative to traditional breads, Rajgira Paratha is a delicious and nourishing option. Its soft texture, earthy flavor, and quick preparation make it a must-try during vrat season and beyond.
What is Rajgira Atta (Amaranth Flour)?
Amaranth flour is a highly nutritious, naturally gluten-free flour that is made by finely grinding the seeds of the amaranth plant—a pseudo-cereal that has been cultivated since ancient times. Revered for its health benefits and rich nutrient profile, this flour holds a special place in Indian kitchens, especially during Hindu religious fasting periods like Navratri, Ekadashi, or Maha Shivratri. During these sacred times, amaranth flour, locally known as rajgira atta, becomes a go-to ingredient for preparing a variety of fasting-friendly dishes.
You can use this flour to make soft, wholesome flatbreads like rajgira paratha or roti, crispy and puffed rajgira puris, and even traditional Indian sweets such as rajgira sheera or halwa. Its naturally sweet, nutty, and slightly earthy flavor lends itself well to both savory and sweet preparations, enhancing the overall taste of the dishes.
From a nutritional standpoint, amaranth flour is a powerhouse. It is rich in high-quality protein, including lysine—an amino acid that is often lacking in other grains. It is also a good source of dietary fiber, iron, magnesium, calcium, and several other important micronutrients that support overall health and wellness. Its high protein content and complex carbohydrates make it an excellent choice for those seeking sustained energy, especially during periods of dietary restriction.
Whether you’re observing a religious fast or simply looking to incorporate more nutrient-dense, gluten-free ingredients into your diet, amaranth flour is a versatile and healthful choice that offers both tradition and nutrition on your plate.
🧾 Ingredients For Rajgira Paratha
Here’s a picture showcasing the simple, everyday ingredients used to prepare rajgira paratha. Despite being minimal, these basics come together to create soft, tasty, and satisfying rajgira rotis
- Rajgira Atta (Amaranth Flour): Rajgira atta, made from the seeds of the amaranth plant, is naturally gluten-free and rich in protein, fiber, and essential micronutrients. It is widely available in Indian grocery stores and can also be found in the gluten-free section of most American supermarkets. This flour is commonly favored during Hindu religious fasts, such as Navratri and Ekadashi, when specific dietary restrictions are observed.. Since it lacks gluten, it requires additional ingredients to help bind and hold the dough together.
- Boiled Potato: Mashed or grated boiled potato is added to the dough to serve as a natural binder. Amaranth flour doesn’t contain gluten, so it can be difficult to roll and handle unless a starchy ingredient is included. Potato gives the dough structure, softness, and makes it easier to roll out the parathas. You can also substitute it with mashed sweet potato for a slightly different flavor and nutritional profile. Sweet potato is also a common ingredient during fasting and offers a mild sweetness.
- Ghee (Clarified Butter): Ghee adds richness and a subtle aroma to the paratha. It not only makes the dough soft and pliable but also gives the paratha a delightful khasta (flaky) texture. During the cooking process, ghee is used for pan-frying, giving the flatbread a golden, crisp exterior. If you prefer or follow a vegan vrat, you can opt for peanut oil or any vrat-appropriate oil instead.
- Green Chili and Fresh Cilantro (Coriander Leaves): Finely chopped green chili and fresh coriander leaves are added for a burst of flavor and mild heat. They enhance the taste of the paratha and make it more appetizing. However, if you prefer a simpler version or are preparing it for young children, elderly family members, or during strict fasting, you may skip these and make plain rajgira roti instead.
- Yogurt (Curd): Incorporating a small amount of yogurt into the dough enhances the softness and flexibility of the paratha, while also adding a subtle tangy note to its overall taste. Yogurt acts as a natural moistener and helps improve the overall texture, making the parathas less dry and easier to chew.
- Ginger: Grated or minced fresh ginger is an optional but recommended ingredient. It adds warmth and mild spiciness to the paratha. Some people do consume ginger during fasting days, while others avoid it based on personal or regional traditions. Always follow your family customs—feel free to include it if it aligns with your dietary rules, or omit it if not.
👩🍳 How To Make Rajgira Paratha? (Pics)
1) Start by taking rajgira atta (amaranth flour) in a large mixing bowl. To this, add a pinch of sendha namak (rock salt) which is commonly used during fasting days. Then, incorporate fresh ginger paste, finely chopped green chilies for a mild kick of spice, freshly chopped coriander leaves (cilantro) for that herbal freshness, and boiled, mashed potatoes. Ensure the potatoes are completely lump-free, as even small chunks can make rolling the dough difficult later on.
2) Mix all the ingredients with clean hands or a spoon until well combined. Now add a teaspoon of ghee and a spoonful of plain yogurt. These not only improve the texture and softness of the dough but also bring a light tangy undertone to the final taste, balancing out the earthy notes of rajgira.
3) Begin kneading the mixture. Initially, the dough will seem dry but keep mixing. Gradually, it will start binding together. Add a small amount of water, only if needed, one tablespoon at a time. I used approximately 2 tablespoons of water, but this can vary based on the moisture in your boiled potatoes. The goal is to get a smooth, soft yet firm dough that doesn’t stick to your fingers.
4) Once the dough is ready, cover it with a clean damp cloth or lid and let it rest for about 30 minutes. This helps the flour to hydrate properly, making the dough more pliable and easier to roll.
5) After resting, divide the dough into 5 equal-sized portions. Gently roll each portion between your palms to form a smooth, round dough ball. Grease your hands lightly with ghee if the dough feels sticky.
6) Since rajgira flour lacks gluten, the dough can be fragile and prone to cracking. To handle it with care, place a dough ball in the center of a parchment sheet, a greased plastic sheet, or a cut-open ziplock bag. Then, gently press it down with your fingers or palms to flatten it into a disc without breaking the edges. fingers or a rolling pin.
Roll it slowly and patiently into a 5-inch diameter disc. Don’t worry if the edges crack — just keep pressing and sealing gently. It’s normal for rajgira parathas to have rough edges due to the absence of gluten.
7) RHeat a tawa or flat skillet on medium flame. Once hot, carefully lift the rolled paratha along with the parchment paper, peel it off gently, and place the paratha on the tawa
8) Let it cook for a few moments until you notice slight bubbling or a subtle change in color indicating it’s starting to cook through. Flip the paratha using a spatula.
9) When you see a few bubbles on it flip it. Cook for another few seconds.
10) Apply a bit more ghee on the other side, flip again, and cook until both sides have golden-brown patches and the paratha looks well-cooked.
11) Apply some ghee again on other side and flip and cook on that side. When done take it out from the skillet and put it in an insulated container to keep it hot. Repeat the same procedure for rest rajgira paratha or rajgira roti.
💭 Expert Tips For Rajgira Roti
- Water Quantity: The need for additional water depends entirely on how much moisture is present in your mashed potato. Sometimes the dough comes together without any extra water, and at other times, just a splash might be needed. Adjust as you go, based on the dough’s texture.
- Rolling the Paratha: Rolling this dough can be a bit more challenging than typical wheat flour parathas due to its delicate and crumbly texture. You might notice cracks forming at the edges while rolling — don’t worry. Stay patient and keep gently pressing and sealing those edges as you roll. Use light, even pressure to avoid tearing the dough.
🍽 Serving Ideas For Rajgira Paratha
- When preparing rajgira paratha during fasting (vrat), pair it with popular vrat-friendly sides like vrat wale aloo, dry potato stir-fry, dahi aloo, yam (suran) sabzi, sweet potato curry, or crispy arbi fry.
- It also tastes great with a bowl of farali kadhi.
- For a light and satisfying breakfast, you can simply enjoy it with plain yogurt.
