How to make Rajgira Parantha -
Rajgira flour and whole wheat flour mixed with some simple masalas to make tasty paranthe
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Amaranth (rajgira) flour, Whole wheat flour
Cuisine : Indian
Course : Breads
For more recipes related to Rajgira Parantha checkout Rajgira Puri-SK Khazana. You can also find more Breads recipes like Chilli Cheese Kulcha Varqi Parathas Crisp Puris Chur Chur Parantha
Rajgira Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Rajgira Parantha Recipe
Amaranth (rajgira) flour 1 cup
Whole wheat flour 1/2 cup
Ginger-green chilli paste 1/2 teaspoon
Cumin seeds 1 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Lemon juice 1/2 tablespoon
Ghee to apply + teaspoons
Medium potato boiled and peeled 1
Fresh coriander leaves chopped 1 tablespoon
Oil to apply
Yogurt to serve
Method
Step 1
Take amaranth flour in a large mixing bowl, add whole wheat flour, ginger-green chilli paste, cumin seeds, red chilli powder, salt, lemon juice and 1 tsp ghee. Mash the potato and add and mix well. Add sufficient water and knead to medium soft dough. Add coriander leaves and mix well. Add ½ tsp ghee and knead till smooth.
Step 2
Apply oil on a plastic sheet. Divide the dough into medium equal portions and shape into balls. Place each dough ball on one half of the sheet, cover with remaining half and roll into a thin parantha.
Step 3
Heat a non-stick tawa, place each parantha on it, cook on medium heat, turning sides till brown specs appear on both the sides. Apply a little ghee on both sides and cook each side for 1 minute.
Step 4
Transfer the paranthe onto a serving plate and serve hot with yogurt.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
