Rajgira (Amaranth) Paneer Paratha
Rajgira Paneer Paratha is a delicious and healthy dish that is perfect for Navratri fasting. This dish is made with rajgira flour (amaranth flour), paneer and a blend of aromatic spices. It is gluten-free and a great source of protein and calcium, making it an excellent dish for those who are fasting. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
155 kcal
Protein
7 g
Carbs
24 g
Fat
3 g
Fiber
2 g
Ingredients
Amaranth Flour
1 small cup (120g)
Skimmed milk paneer (Homemade)
0.25 cup, crumbled (50g)
Chopped Green Chilli
2 tsp (4g)
Grated Ginger
1 tsp (3g)
Cumin Powder
0.5 tsp (1g)
Rock salt (sendha namak)
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Ghee
1 tsp (5g)
Instructions
Cooking Steps
In a large mixing bowl, add rajgira flour, crumbled paneer, chopped green chili, grated ginger, cumin powder, and Sendha namak. Mix well.
Add water gradually and knead to form a smooth and soft dough. The dough should not be too sticky or too dry.
Divide the dough into equal-sized balls.
Heat a tawa or griddle over medium heat.
Take a ball of dough and roll it into a circle using a rolling pin. The paratha should not be too thin or too thick. (To make the rolling process simpler you may choose to place the dough between two sheets of parchment or polythene and roll out.)
Place the paratha on the hot tawa or griddle and cook for 1-2 minutes on each side until it turns slightly golden.
Apply ghee or oil on both sides of the paratha and cook for another 1-2 minutes until it turns golden brown.
Remove the paratha from the tawa or griddle and repeat the same process for the remaining dough balls.
Serve the rajgira paneer parartha.