Rajgira Aloo Paratha is a gluten free flat Indian bread that can also be consumed during fasting or as a gluten free power breakfast. Rajgira flour is also known as “Amaranth” flour. This flour is made from the seeds of the Amaranth plant.
Since there is no gluten in amaranth flour, rolling can be a bit tricky,though not impossible.
One tip is to add bubbling hot water when making plain parathas. Mix very well and cover the flour mixture. When slightly hot then knead the dough.When making rotis with some other non glutinous flour, adding hot water and kneading helps.
Incase of aloo (potato) amaranth paratha potatoes with certain spices are mixed in the flour and kneaded.
You can make these paratha for breakfast or brunch as Rajgira flour is quite healthy and nutritious. It is a rich source of minerals like iron, calcium, potassium, phosphorus and also proteins.
Rajgira flour is combined with potato mash and shallow fried on a cast iron pan to give crisp, delicious golden-brown parathas. Some people also make rotis or pooris using it.
This flat bread can also be consumed by people who are allergic to gluten or restricting gluten from their diet. During navratri fasts, you can make these parathas and consume them with green chutney, curd or even any of the tomato curries.On rainy days enjoy these with a cup of coffee.
Aloo (Amaranth) Roti
- 1 small boiled potato 50-60 grams
- 1/2 teaspoon peanut oil/ghee
- 1 teaspoon ginger green chilli paste
- 1 tablespoon chopped coriander
- 1 cup amaranth flour +more
- 2 tablespoon cornflour for rolling
- 2 tablespoons ghee for cooking
- Salt to taste
- Make dough
- Mash potatoes with the help of your fingers.
- Add ginger and green chilli paste.
- Add chopped coriander.
- Add the peanut oil and amaranth flour.
- Mix well and add a small amount of flour to make a semi stiff dough.
- Cover with a damp cloth and allow it to rest.Break tennis size balls from the dough.
- Roll rotis in 6’’ diameter with the help of some corn flour and rolling pin.
- Cook on a warm skillet with both sides applying ghee.
- Serve warm with a dollop of butter.
- Apply uniform and low pressure while rolling as these rotis are very fragile.
- Storing the leftover dough may not be a good idea as the dough has potatoes that release moisture when salt is added. It may make the dough soggy and a lot of flour may be needed to get the right consistency.
- Cooking the rotis dry can also be done in case you don’t want extra ghee or oil in your parathas.