Rajgira Vegetable Paratha

It is winter time & in India, this is the time to eat Parathas! Methi, Mooli, Bathua, red Carrots – so many yummy winter veges to choose from!

This recipe will allow you to increase the amount of veg per paratha. This recipe also freezes very well. Freeze the cooked parathas in an air tight box. When you want to use them, take them out and re heat on a hot tava to ensure crispness!

Prep time: 10 mins

Cook time: ~20 mins

Serves: 4-8 parathas (depending on the vegetable you use)

2 cups any grated vege (e.g. carrot or mooli) or any finely chopped greens (palak / spinach, methi, bathua). You can make a mixed veg paratha or use just one vegetable

1/2 tsp ajwain

1 tbsp coriander powder

1tsp red chilli powder

1 tbsp amchur (dried mango powder)

4-5 cloves garlic, minced


Approx 1 cup rajgira (Amaranth) flour

3 tbsp besan (gram flour)

Ghee / oil

  1. Add some salt to the veges in a large bowl. Mix and keep aside for 10 mins. Then give the veges a good mix and squeeze to separate the water – keep everything in the same bowl. Do not remove the water
  2. Add the spices, garlic, gram flour and more salt if needed mix well
  3. Start adding the rajgira flour 1/4 cup at a time till it all starts to come together. Using your hands, start binding it into a dough, adding very little flour at a time. There is no need for extra water
  4. Once the dough comes together, knead well for 1 min
  5. Separate it into equal sized balls, approximately 2 cms in diameter
  6. Start heating a tava (flat girdle) on medium heat
  7. Roll each ball in dry rajgira flour, and roll out into 4-5 inch diameter flat roti
  8. Place the roti on the tava. When it starts to rise a little, flip over and brush a little ghee onto the cooked side. Using a flat turner, press the roti well to ensure even and thorough cooking. Flip again and brush a little ghee on the other side. Press and cook again, till both sides are thoroughly cooked through
  9. Enjoy hot with delicious home made white butter!

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