Rajgira Roti/Amaranth paratha

Ingredients:

• ¾ cup amaranth flour (rajgira atta)
• 2 small to medium potatoes or 1 large potato or ½ to ⅔ cup tightly packed mashed potatoes or 100 to 125 grams potatoes
• ½ teaspoon cumin powder (jeera powder)
• 1 or 2 green chilies – crushed or finely chopped or 1 to 1.5 teaspoon crushed green chilies
• rock salt (edible and food grade) (sendha namak) as required. used specially for religious fasting days or vrat.
• ghee or oil as required

Method:

First boil 2 small to medium potatoes in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency.

In a pan or bowl take the amaranth flour. I ground the flour at home using raw amaranth grains. ½ cup of amaranth grains yielded about ¾ cup flour.

When the potatoes are slightly hot, peel them. Then mash them lightly and add to the amaranth flour.

Then add the crushed green chili paste, cumin powder and rock salt (sendha namak). You can also add some chopped coriander and ginger paste. Mix everything well.

Add 1 or 2 tablespoons of water in parts and knead to a smooth dough. The addition of water depends on the quality of flour. Hence add as accordingly. Make sure you don't add too much of water. Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes.

Method of rolling rajgira roti

Make a small or medium sized balls from the dough. Dust with amaranth flour.

Roll to a small or medium sized paratha. While rolling add some more flour if required.

Then gently lift up with a spatula and fry the paratha on a hot tava.

Method of patting the dough to make rajgira roti

Keep a moist kitchen cotton napkin or towel on your workplace. Take a small or medium sized ball from the dough and place it on the moist kitchen cloth.

With your palms or with your fingers, gently press the dough ball and flatten it till till it increases in size. The edges come out neat this way and are not uneven.

Making rajgira roti

Now gently remove the paratha from the cloth or place the cloth upside down on a hot tava or skillet and peel of cotton cloth. I do the first method of removing the rajgira paratha from the cloth and then placing it on the hot tava.

One side is partly cooked, flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick.

Apply ghee or oil on this side as per your preferences. Flip again carefully using a spatula. Apply ghee or oil on this side.

Flip a couple of times till the roti has become evenly golden and roasted evenly.

Serve these rajgira roti hot or warm with curd or any curry meant for fasting like vrat ki kadhi or vrat ke dahi aloo or kaddu sabji or vrat ki aloo sabji.