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Pankaj Bhadouria
Rajgira Paratha is a wholesome and tasty flatbread. Chef Pankaj Bhadouria shares the recipe for this fasting treat.
Preparation Time
10 Min
Cooking Time
10 Min
Meal Type
main course
Difficulty
MEDIUM
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
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.
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.
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.
