How to make Rajgira Parantha -

Rajgira flour and whole wheat flour mixed with some simple masalas to make tasty paranthe

Sanjeev Kapoor

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

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


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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MasterChef Sanjeev Kapoor

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 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.