Rajgira Paneer Paratha Recipe (Navratri Fasting/Vrat Recipe)
Description:
Rajgira Paneer Paratha is a nutritious and delicious North Indian flatbread, ideal for fasting during festivals like Navratri. It is made by blending amaranth flour (rajgira) with grated paneer, mashed potatoes, and a medley of traditional Indian spices. The dough is rolled out thin and cooked on a hot griddle until crispy and golden on both sides, creating a perfect, savory treat that’s crisp on the outside and soft on the inside. This diabetic-friendly recipe can be paired with a No Onion No Garlic Tomato Chutney for a satisfying meal during fasting.
Cuisine: North Indian
Course: Lunch
Diet: Diabetic Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rajgira Flour (Amaranth Flour) | 1 cup |
| Potato (Aloo), boiled, mashed | 2 potatoes |
| Paneer (Homemade Cottage Cheese), grated | 1 cup |
| Green Chillies, finely chopped | 2 chillies |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander (Dhania) Leaves, finely chopped | 2 sprigs |
| Whole Black Peppercorns, ground | 1/2 teaspoon |
| Salt (or rock salt), to taste | As per taste |
| Oil or Ghee (for cooking) | As required for cooking |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 4-5 parathas
Instructions:
-
Prepare the Dough:
In a large mixing bowl, combine the rajgira flour, boiled and mashed potatoes, grated paneer, chopped green chillies, turmeric powder, cumin powder, finely chopped coriander leaves, ground black pepper, and salt. Gradually add enough water to bring the ingredients together into a smooth, non-sticky dough. Since rajgira flour lacks gluten, it can be a bit tricky to handle. Make sure to dust the dough with extra flour while rolling to avoid sticking. -
Divide the Dough:
Once the dough is well mixed and smooth, divide it into equal-sized portions. Roll each portion into a smooth ball to make it easier to roll out into a paratha. -
Roll the Paratha:
Take one dough ball and flatten it lightly with your palms. Place it on a board dusted with some rajgira flour. Using a rolling pin, gently roll the dough into a thin circle, about 6-7 inches in diameter. Be gentle while rolling as the dough can crack, but this is normal when working with gluten-free flours. -
Cook the Paratha:
Heat a flat-bottomed pan (tava) on medium heat and add a little oil or ghee. Once the pan is hot, carefully transfer the rolled paratha onto the pan. Cook for 1-2 minutes until you notice small bubbles forming on the surface. Flip the paratha and cook the other side for another 1-2 minutes until both sides are golden brown and crispy. -
Serve:
Once the paratha is cooked, remove it from the pan and set it aside. Repeat the process with the remaining dough balls. Serve your hot, crispy Rajgira Paneer Paratha with a No Onion No Garlic Tomato Chutney for a fulfilling meal.
Tips for Perfect Rajgira Paneer Paratha:
- Handling the Dough: Rajgira flour does not contain gluten, which makes it less elastic. Be gentle when rolling and dust with extra flour as needed.
- Filling Options: If you wish to add more flavor, you can include a pinch of garam masala or dried fenugreek leaves (kasuri methi) in the dough.
- Oil or Ghee: For a richer taste, cook the parathas with ghee instead of oil.
Nutritional Information (Per Serving):
| Nutrient | Value |
|---|---|
| Calories | Approx. 180-200 kcal |
| Carbohydrates | 30g |
| Protein | 6g |
| Fat | 4-5g |
| Fiber | 3g |
| Sodium | 150-200mg |
| Potassium | 450mg |
Rajgira Paneer Paratha is a wholesome, gluten-free alternative for fasting or just a healthy, filling meal. It’s packed with protein from paneer and fiber from rajgira flour, making it an excellent choice for those looking to maintain energy levels throughout the day. With its savory spices and crispy texture, this paratha is sure to delight your taste buds! Enjoy this nourishing meal during Navratri or anytime you want a satisfying and diabetic-friendly dish.
