Rajgira Paneer Paratha Recipe (Navratri Fasting/Vrat Recipe)
In the vibrant tapestry of North Indian cuisine, the Rajgira Paneer Paratha stands out as a delicious and nutritious option, especially during the auspicious occasion of Navratri. This paratha, made from amaranth flour (rajgira), is not only gluten-free but also packed with flavor and protein, thanks to the addition of grated paneer. Perfect for those observing fasts or simply seeking a healthy meal, this recipe is easy to follow and results in parathas that are crispy on the outside and soft on the inside. Let’s dive into the preparation of this delectable dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajgira Flour (Amaranth Flour) | 1 cup |
| Potato (Aloo) – boiled | 2 |
| Paneer (Homemade Cottage Cheese) – grated | 1 cup |
| Green Chillies – finely chopped | 2 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander (Dhania) Leaves – finely chopped | 2 sprigs |
| Whole Black Peppercorns – ground | ½ teaspoon |
| Salt or rock salt | To taste |
| Sunflower Oil or ghee for cooking | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | 8g |
| Carbohydrates | 34g |
| Fat | 6g |
| Fiber | 3g |
| Sodium | ~200mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 15 mins |
| Cooking | 10 mins |
| Total | 25 mins |
Servings
| Servings | 4 |
Instructions
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Prepare the Dough: Start by gathering all your ingredients in a large mixing bowl. Add the boiled potatoes and mash them thoroughly. Combine the mashed potatoes with the grated paneer, rajgira flour, finely chopped green chillies, turmeric powder, cumin powder, chopped coriander leaves, ground black pepper, and salt. Gradually add enough water to form a soft yet pliable dough. Be mindful that rajgira flour lacks gluten, so you may need to dust your working surface and rolling pin with extra flour to prevent sticking.
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Divide and Roll: Once the dough is ready, divide it into equal portions (approximately 8-10 balls, depending on your preferred size). On a clean surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a circle, about 6-8 inches in diameter, dusting with more rajgira flour as needed to avoid sticking.
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Cook the Parathas: Heat a flat-bottomed pan (tawa) over medium heat. Once hot, place the rolled-out paratha onto the pan. Cook for about 1-2 minutes on one side, until you see bubbles forming. Flip the paratha over, and add a little ghee or sunflower oil around the edges. Cook the other side for another 1-2 minutes until it’s golden brown and crispy. Repeat the process for the remaining dough balls.
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Serve: Your crispy Rajgira Paneer Parathas are now ready to be served! Pair them with a flavorful No Onion No Garlic Tomato Chutney for a delightful meal that’s perfect for fasting or any occasion. Enjoy!
This Rajgira Paneer Paratha is a wonderful addition to your Navratri menu, offering a perfect blend of taste, nutrition, and tradition. Whether enjoyed during the festival or as a wholesome lunch option, these parathas are sure to please everyone at the table. So roll up your sleeves, gather your ingredients, and let the cooking begin!
