Rajgira roti and sabji

Rajgira Roti 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 Roti:


  • 1 cup Rajgira flour
  • 1/2 cup water
  • Salt, to taste


  1. In a mixing bowl, combine the Rajgira flour, water, and salt. Mix well to form a smooth dough.
  2. Knead the dough for a couple of minutes to make it smooth and pliable.
  3. Divide the dough into small portions and shape them into small balls.
  4. Roll out each ball into a circle using a rolling pin.
  5. Heat a tawa or pan over medium heat. Once the tawa is hot, place the roti on it and cook until it starts to puff up and turns golden brown on both sides.
  6. Apply ghee or oil to both sides of the roti while cooking if desired.
  7. Serve the Rajgira Roti hot with any sabji or curry of your choice.

For sabji, you can make simple stir fry vegetables or make a curry with vegetables like pumpkin, bottle gourd, eggplant, potatoes, tomatoes, onions, ginger, garlic, and spices like cumin, mustard seeds, turmeric, red chili powder, coriander powder and garam masala. You can also add some lentils or paneer to make it more hearty.






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