Rajgira Paratha is a traditional Indian flatbread made using Rajgira flour (Amaranth flour) and water. It is commonly consumed during religious fasting periods such as vrat (Hindu fasting days) when certain foods are avoided.
Here is a recipe for making Rajgira Paratha:
- 1 cup Rajgira flour
- 1/2 cup water
- Salt, to taste
- Oil, for cooking
- In a mixing bowl, combine the Rajgira flour, water, and salt. Mix well to form a smooth dough.
- Knead the dough for a couple of minutes to make it smooth and pliable.
- Cover the dough and let it rest for 15-20 minutes.
- Divide the dough into small portions and shape them into small balls.
- Roll out each ball into a circle using a rolling pin.
- Heat a tawa or pan over medium heat. Once the tawa is hot, place the paratha on it and cook until it starts to puff up and turns golden brown on both sides.
- Apply oil to both sides of the paratha while cooking.
- Serve the Rajgira Paratha hot with any curry or dal of your choice.
Note: You can also add some chopped cilantro, mint, or coriander leaves for additional flavor or some ajwain for a distinct aroma.