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Rajgira Paratha By Chef Pankaj Bhadouria

Rajgira Paratha

Pankaj Bhadouria
Rajgira Paratha is a wholesome and tasty flatbread. Chef Pankaj Bhadouria shares the recipe for this fasting treat.
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Serves

3

Cooking Time

10 Min

Meal Type

savoury

Preparation Time

10 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Rajgira Paratha

    • 1½ cup amaranth flour

    • pinch of rock salt

    • warm water as required

    • 1 cup grated paneer

    • rock salt to taste

    • 1 tsp roasted cumin powder

    • ½ tsp cumin seeds

    • 2-3 chopped green chillies

    • ghee as required

    • curd for plating

PREPARATION

  1. 1

    In a bowl, mix 1 ½ cup amaranth flour, a pinch of rock salt and warm water to form a soft and smooth dough. Cover the dough and rest for 10 mins.

  2. 2

    In a mixing bowl, add 1 cup grated paneer, rock salt, 1 tsp roasted cumin powder, ½ tsp cumin seeds, 2-3 chopped green chillies, and mix well.

  3. 3

    Divide the dough into equal portions to make dough balls. Stuff the dough balls with the paneer mixture.

  4. 4

    Roll the dough balls into thick parathas and cook on the tawa.

  5. 5

    Apply ghee on both sides and cook until golden and crispy. Serve the parathas with curd.

STEP BY STEP

In a bowl, mix 1 ½ cup amaranth flour, a pinch of rock salt and warm water to form a soft and smooth dough. Cover the dough and rest for 10 mins.

In a bowl, mix 1 ½ cup amaranth flour, a pinch of rock salt and warm water to form a soft and smooth dough. Cover the dough and rest for 10 mins.

In a mixing bowl, add 1 cup grated paneer, rock salt, 1 tsp roasted cumin powder, ½ tsp cumin seeds, 2-3 chopped green chillies, and mix well.

In a mixing bowl, add 1 cup grated paneer, rock salt, 1 tsp roasted cumin powder, ½ tsp cumin seeds, 2-3 chopped green chillies, and mix well.

Divide the dough into equal portions to make dough balls. Stuff the dough balls with the paneer mixture.

Divide the dough into equal portions to make dough balls. Stuff the dough balls with the paneer mixture.

Roll the dough balls into thick parathas and cook on the tawa.

Roll the dough balls into thick parathas and cook on the tawa.

Apply ghee on both sides and cook until golden and crispy. Serve the parathas with curd.

Apply ghee on both sides and cook until golden and crispy. Serve the parathas with curd.

Rajgira Paratha is made from Amaranth (Rajgira) flour. Amaranth is a superfood that has twice as many proteins as any other millets or dals. It is also a great source of fibre, manganese, magnesium, phosphorus and iron, along with several other micronutrients. 

Here, chef Pankaj makes the Rajgira paratha even more delicious and nutritious by adding a stuffing of paneer to it. Paneer or cottage cheese is a great source of protein.

This Rajgira paratha is tasty, wholesome and awesome.

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