Rajgira Parantha Rajgira flour and whole wheat flour mixed with some simple masalas to make tasty paranthe This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 24 Mar 2021 in Recipes Course New Update 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 Advertisment 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 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. 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. 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. Transfer the paranthe onto a serving plate and serve hot with yogurt. #Cumin seeds #Fresh coriander leaves #Ghee #Ginger-green chilli paste #Lemon juice #Oil #Red chilli powder #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article