## Rajgira (Amaranth) Paratha


### Soft and flavorful flatbreads made with amaranth flour, perfect for fasting. These parathas are nutritious and easy to make.


### Ingredients:


- **1 cup rajgira (amaranth) flour**

- **2 medium potatoes**, boiled and mashed

- **2 tablespoons fresh coriander leaves**, finely chopped

- **2 green chilies**, finely chopped

- **1 teaspoon ginger**, grated

- **1/2 teaspoon cumin seeds**

- **1 teaspoon rock salt (sendha namak)**

- **1 tablespoon ghee or oil**, for cooking

- **Water**, as needed to knead the dough


### Equipment:

- Large mixing bowl

- Rolling pin

- Tawa or flat skillet


### Instructions:


#### Prepare the Dough:

1. **Boil and Mash Potatoes**: Boil the potatoes until tender. Peel and mash them until smooth.

2. **Mix Ingredients**: In a large mixing bowl, combine the **rajgira flour**, **mashed potatoes**, **chopped coriander leaves**, **green chilies**, **grated ginger**, **cumin seeds**, and **rock salt**.

3. **Knead the Dough**: Mix all the ingredients together, adding water little by little as needed, to form a soft and pliable dough. The mashed potatoes will help bind the dough, so use water sparingly.

4. **Rest the Dough**: Cover the dough with a damp cloth and let it rest for about 10-15 minutes.


#### Prepare the Parathas:

5. **Divide the Dough**: Divide the dough into small, equal-sized balls.

6. **Roll the Parathas**: Dust a rolling surface with a little rajgira flour. Take one dough ball and flatten it with your hands. Using a rolling pin, roll it out gently into a small circle, about 6 inches in diameter. The dough may be sticky, so dust with more flour as needed.

7. **Cook the Parathas**: Heat a tawa or flat skillet over medium heat. Place the rolled-out paratha on the hot tawa. Cook for about 2 minutes on one side until you see bubbles forming.

8. **Flip and Cook**: Flip the paratha and drizzle a little ghee or oil around the edges. Cook for another 2 minutes until golden brown spots appear. Press gently with a spatula to ensure even cooking.

9. **Repeat**: Repeat the process with the remaining dough balls.


### Serving Suggestions:

- Serve the Rajgira Parathas hot, with a side of yogurt, chutney, or any Farali vegetable curry.

- These parathas also pair well with a bowl of fresh fruit or a glass of chilled lassi.


### Additional Tips and Variations:

- **Ingredient Substitutions**: For added flavor, you can mix in grated coconut or crushed peanuts into the dough.

- **Make Ahead**: The dough can be prepared ahead of time and stored in the fridge for up to 2 days.

- **Storage**: Cooked parathas can be stored in an airtight container for up to 2 days. Reheat on a tawa before serving.

- **Gluten-Free**: This dish is naturally gluten-free, making it suitable for those with gluten intolerance.


### Nutritional Information (Per Serving):

- Calories: 150

- Protein: 3g

- Carbohydrates: 25g

- Fat: 4g

- Fiber: 3g

- Nutri-Score: B