Rajgira Parantha

Ingredients list for Rajgira Parantha

• 1 cup Amaranth (rajgira) flour
• 1/2 cup Whole wheat flour
• 1/2 teaspoon Ginger-green chilli paste
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Red chilli powder
• to taste Salt
• 1/2 tablespoon Lemon juice
• to apply + teaspoons Ghee
• 1 Medium potato boiled and peeled
• 1 tablespoon Fresh coriander leaves chopped
• to apply Oil
• to serve Yogurt

Method

1. Take amaranth flour in a large mixing bowl, add whole wheat flour, ginger-green chilli paste, cumin seeds, red chilli powder, salt, lemon juice and 1 tsp ghee. Mash the potato and add and mix well. Add sufficient water and knead to medium soft dough. Add coriander leaves and mix well. Add ½ tsp ghee and knead till smooth.
2. Apply oil on a plastic sheet. Divide the dough into medium equal portions and shape into balls. Place each dough ball on one half of the sheet, cover with remaining half and roll into a thin parantha.
3. Heat a non-stick tawa, place each parantha on it, cook on medium heat, turning sides till brown specs appear on both the sides. Apply a little ghee on both sides and cook each side for 1 minute.
4. Transfer the paranthe onto a serving plate and serve hot with yogurt.