Rajgira Potato Paratha Recipe – Easy Fasting Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Rajgira Potato Paratha Recipe – Easy Fasting Indian Flatbread

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy flatbread that’s perfect for fasting days (or honestly, any day!), you’ve come to the right place. I first made these Rajgira Potato Parathas when I was trying to find something a little different for a Navratri feast, and they were a huge hit. They’re soft, subtly spiced, and just… satisfying. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average parathas. They’re made with rajgira atta (amaranth flour), which gives them a lovely nutty flavor and a fantastic texture. Plus, they’re naturally gluten-free! They’re perfect for those following a vrat (fast) or anyone looking for a healthy and delicious alternative to traditional wheat-based parathas. Honestly, even my non-fasting family requests these regularly.

Ingredients

Here’s what you’ll need to make these delightful parathas:

• ¾ cup amaranth flour (rajgira atta) – about 90g
• 2 small to medium potatoes – around 200g
• ½ teaspoon cumin powder – about 2.5g
• 1-2 green chilies – adjust to your spice preference
• As required rock salt (sendha namak) – start with ½ tsp (3g) and adjust
• As required ghee or oil – for cooking

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Amaranth Flour (Rajgira Atta) – A Nutritional Powerhouse

Rajgira atta is a fantastic gluten-free flour packed with protein and nutrients. It has a slightly earthy flavor that pairs beautifully with potatoes and spices. You can usually find it at Indian grocery stores or online.

Potatoes – Choosing the Right Variety

I prefer using starchy potatoes like Russet or Yukon Gold for this recipe. They mash up beautifully and give the parathas a lovely soft texture. Avoid waxy potatoes, as they won’t mash as well.

Rock Salt (Sendha Namak) – The Fasting Essential

Sendha namak is a special type of rock salt traditionally used during fasting periods in India. It’s believed to be purer and more sattvic than regular table salt. If you’re fasting, definitely use this!

Cumin Powder – Flavor Profile & Quality

Good quality cumin powder adds a warm, earthy note to the parathas. Make sure yours is fresh for the best flavor. You can even lightly roast cumin seeds and grind them yourself for an extra boost!

Green Chilies – Adjusting the Spice Level

I like to use 1-2 green chilies for a mild kick, but feel free to adjust the quantity based on your spice tolerance. You can also remove the seeds for less heat.

Step-By-Step Instructions

Alright, let’s get to the cooking!

1. First, boil the potatoes until they’re soft and easily mashed. Once cooked, peel them and mash them thoroughly – no lumps allowed!
2. In a bowl, combine the mashed potatoes, amaranth flour, cumin powder, crushed green chilies, and rock salt.
3. Now, the kneading begins! Gradually add water, a little at a time, and knead the mixture into a smooth, pliable dough. It shouldn’t be sticky.
4. Once you have a smooth dough, let it rest for about 15-20 minutes. This allows the flour to hydrate and makes the parathas easier to roll.
5. Divide the dough into 6 equal balls.
6. Time to roll! Dust a clean surface with amaranth flour and roll each ball into a paratha. If the dough is sticking, use a little more flour. Alternatively, you can place the dough between two moist cloths and gently pat it into a paratha shape.
7. Heat a tava (skillet) over medium heat. Place the paratha on the hot tava and cook for a few minutes until you see small bubbles forming.
8. Flip the paratha and apply a little ghee or oil to both sides. Cook until golden brown and crispy.
9. Serve hot!

Expert Tips

• Don’t overknead the dough: Overkneading can make the parathas tough.
• Use a hot tava: A hot tava is key to getting those beautiful golden-brown spots.
• Don’t overcrowd the tava: Cook one paratha at a time for even cooking.

Variations

• Vegan Adaptation: Simply use oil instead of ghee for cooking.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, thanks to the use of rajgira atta!
• Spice Level Adjustment: Add a pinch of red chili powder for extra heat, or a dash of turmeric for color and flavor.
• Fasting Adaptations (Navratri, Ekadashi etc.): Ensure all ingredients are permissible during your specific fast. Some people avoid potatoes during certain fasts, so you could substitute with grated sweet potato or pumpkin.

Serving Suggestions

These parathas are delicious on their own, but they’re even better with a side of:

• Yogurt (if not fasting)
• Vrat ki kadhi (fasting-friendly curry)
• A simple chutney
• A sprinkle of more cumin powder

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tava or in a microwave. They’re best enjoyed fresh, though!

FAQs

What is Rajgira Atta and is it gluten-free?

Rajgira atta is amaranth flour, a nutritious gluten-free flour made from amaranth seeds. It’s a great alternative to wheat flour and is packed with protein and fiber.

Can I make the dough ahead of time?

Yes, you can! Just prepare the dough and store it in an airtight container in the refrigerator for up to a day. Bring it to room temperature before rolling.

What can I serve with Rajgira Potato Paratha besides yogurt?

You can serve it with vrat ki kadhi, chutney, or even a simple salad. It’s also delicious on its own!

How do I prevent the parathas from becoming dry?

Don’t overcook them! Cook them until golden brown, but not crispy. Also, adding a little ghee or oil while cooking helps keep them soft.

Can I use a different type of salt if I don’t have Sendha Namak for fasting?

Traditionally, Sendha Namak is preferred during fasting. However, if you absolutely don’t have it, you can use regular salt in a pinch, but it’s best to stick to Sendha Namak if you’re strictly observing a fast.