breakfast · navratri · vrat · falahari · festive · no-onion-no-garlic · rajgira · paratha · potato · flatbread
Rajgira Aloo Paratha
Rajgira aloo paratha is a gluten-free vrat flatbread where mashed potato does the binding that wheat gluten normally would. Amaranth flour, potato, green chilli, cumin and sendha namak come together into a soft dough with very little water. Because the dough is fragile, it is easiest to pat it out on a moist cotton cloth and flip it onto the tawa. Roast with ghee until golden, and serve with curd or a vrat curry.
Cook along · 9 steps
Method
- 1
Boil the potatoes in a steamer or pressure cooker until thoroughly cooked and mashable. Peel them while slightly hot and mash lightly.
- 2
Combine the amaranth flour, mashed potatoes, crushed green chilies, cumin powder, and sendha namak. Add chopped coriander and ginger paste if desired.
- 3
Add 1–2 tbsp water gradually and knead into a smooth dough. Avoid adding too much water. Let the dough come to room temperature.
- 4
For rolling, divide the dough into small or medium balls, dust with amaranth flour, and roll each into a small or medium-sized paratha. Gently lift with a spatula and place on a hot tava.
- 5
Alternatively, place a dough ball on a moist cotton cloth and gently press it with your fingers or palms until flattened and evenly shaped.
- 6
Carefully transfer the flattened roti from the cloth to a hot tava. Alternatively, place the cloth upside down on the tava and peel it off.
- 7
Cook until one side is partly done, then carefully flip with a spatula. Use a non-stick or well-seasoned pan to prevent sticking.
- 8
Apply ghee or oil on both sides, flipping a couple of times until the roti is evenly golden and roasted.
- 9
Serve hot or warm with curd or a fasting curry such as vrat ki kadhi, vrat ke dahi aloo, kaddu sabji, or vrat ki aloo sabji.
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