Rajgira mesub

Rajgira or Amaranth is a staple food in many parts of India. Rajgira Meethi(sweet) and Namak(salty) both are the common ways of making Rajgira. Rajgira Meethi is a sweet dish, which is typically made during fasting periods such as Navratri or Ekadashi.


  • 1 cup Rajgira flour
  • 1/4 cup powdered jaggery
  • 1/4 cup ghee or oil
  • 1/4 tsp cardamom powder
  • a pinch of nutmeg powder
  • Water as needed


  1. In a mixing bowl, mix together the Rajgira flour, jaggery, cardamom powder, and nutmeg powder.
  2. Add ghee or oil and mix well.
  3. Gradually add water and knead to make a smooth dough.
  4. Divide the dough into small lemon-sized balls.
  5. Roll out each ball into a circle, about 1/4 inch thick.
  6. Heat a griddle or tawa over medium heat.
  7. Place the rolled-out paratha on the griddle and cook for about 2 minutes on each side or until golden brown.
  8. Brush the paratha with ghee or oil and cook for another minute on each side.
  9. Repeat the process with the remaining dough.
  10. Serve the parathas hot with curd or chutney of your choice.

Alternatively, you can also make Rajgira Namak (salty) paratha by adding rock salt, black pepper, and ajwain to the dough instead of powdered jaggery, and cardamom powder.






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