Rajgira Paratha Recipe (Rajgira Roti)

Rajgira paratha, or amaranth flatbread, is a naturally gluten-free Indian dish that’s quick to prepare and packed with wholesome ingredients.

Traditionally enjoyed during fasting periods, it’s also a great choice for a light snack or a side dish to complete your meal.

This recipe is easy to follow, requires only a few ingredients, and can be ready in just 30 minutes. Let’s get started!

Ingredients for Rajgira Paratha

• 1 cup rajgira atta (amaranth flour)
• 1 boiled potato (or sweet potato for a hint of sweetness)
• 2 tablespoons unsweetened vegan yogurt (coconut or almond yogurt works well)
• 1 teaspoon vegan butter or oil (like sunflower or peanut oil)
• 1 teaspoon grated ginger
• 1 finely chopped green chili (optional, for extra flavor)
• 2 tablespoons fresh cilantro, chopped
• Salt to taste

Step-by-Step Instructions

1. Prepare the Potatoes

Mash the boiled potato until completely smooth. This will form the base of the dough, so take care to remove any lumps.

2. Combine the Dough Ingredients

In a large bowl, mix the rajgira atta, mashed potato, grated ginger, salt, cilantro, and green chili (if using). Gradually add the vegan yogurt and vegan butter or oil. Stir until the dough begins to come together.

If the mixture feels too dry, add a tablespoon of water at a time until it forms a soft, pliable dough.

3. Rest the Dough

Cover the bowl with a clean kitchen towel and let the dough rest for about 20–30 minutes. This resting period helps the dough firm up and makes it easier to work with.

4. Roll the Dough

Divide the dough into equal portions and roll each piece into a small ball. Using a rolling pin, gently flatten each ball into a circle about 5 inches wide. Lightly dust the surface with flour if needed to prevent sticking.

5. Cook the Parathas

Heat a non-stick pan or tawa over medium heat. Place a rolled paratha onto the hot pan and cook for about 2–3 minutes until bubbles appear. Flip it over and cook the other side for another 2 minutes.

6. Add a Touch of Flavor

Drizzle a small amount of vegan butter or oil onto the cooked side, then flip and cook for an additional minute. Repeat for the other side until both have golden brown spots.

7. Keep Warm

Transfer the cooked parathas to a plate or insulated container to keep them warm while you finish cooking the rest.

What to Serve with Rajgira Paratha

Rajgira paratha is a versatile flatbread that pairs beautifully with a variety of sides. For a tangy and flavorful combination, serve it with spicy green chutney. 

If you prefer something cooling, a bowl of vegan yogurt or raita works wonderfully.

Looking to make it part of a full meal? Pair it with light curries or vegetable sides, such as aloo sabzi or sautéed spinach, for a wholesome and satisfying plate.

Storage Tips For Homemade Rajgira Paratha

Got leftovers? Rajgira paratha stores well and is easy to reheat.

• In the fridge: Place any leftover parathas in an airtight container and store them in the refrigerator for up to 2 days. Warm them in a pan to bring back their soft texture.
• In the freezer: If you’d like to store them for longer, layer the parathas with parchment paper in a container and freeze them for up to a month. When ready to eat, simply thaw and heat in a skillet.

This way, you’ll always have these delicious flatbreads on hand for a quick and easy meal!

Final Thoughts

Rajgira paratha is a simple and satisfying flatbread that’s full of flavor and easy to prepare. 

It’s perfect as a light snack or for pairing with a homemade meal. With this recipe, you’ll have a gluten-free and vegan option that’s sure to please everyone at the table.

Grab your ingredients, follow the steps, and enjoy this wholesome dish with your family!

Frequently Asked Questions