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Rajgira Paratha By Chef Pankaj Bhadouria

Rajgira Paratha

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.

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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