Rajgira Parantha

Rajgira flour and whole wheat flour mixed with some simple masalas to make tasty paranthe This is a Sanjeev Kapoor exclusive recipe.

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Rajgira Parantha
Main Ingredients Amaranth (rajgira) flour, Whole wheat flour
Cuisine Indian
Course Breads
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

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


  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.