Rajgira paratha is prepared during Navratri fasting days. It is one of the common ingredient used during vrat or fasting days. Rajgira is also known as Amarnath flour, it is gluten free so rolling these parathas is a bit tricky. But mixing vegetables makes it easier to roll and make yummy parathas during fasting days.
Amarnath flour is not consumed normally except fasting days, though it is very nutritious. It is gluten free but if you cook in oil then it becomes vegan too. In Navratri usually, food is cooked in ghee or clarified butter. But you can use oil as well. Grated vegetables and boiled potato help to bind the dough and helps to roll them easily.
In the last Navratri, I and my neighbor Shikha had so much fun during all nine days of fasting. We both cooked so many fasting recipes every day and exchanged. Sometimes we had them together with an awesome spread of recipes on the table. As I am reminding my days with her I am smiling and my mouth watering.
Though I could not click all photos of fasting recipes, on the last day we planned for our photoshoot. This rajgira paratha was served with vrat ki lauki ki sabji and vrat ki paneer ki sabji which I will post soon. She makes this paratha with kuttu flour. Kuttu flour was not available so I used rajgira flour. Also, I had bookmarked a recipe here which helped me to prepare these.
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So let see how to make this gluten-free, falahari or farali rajgira paratha during Navratri fasting days.
Rajgira Paratha Recipe
Ingredients 8 Paratha
200 Gram rajgira flour
1 Medium size carrot
1 Small boiled potato
Dry rajgira flour for dusting
1 Medium size reddish
1 Tsp cumin seed
2 Tblsp green coriander leaves chopped finely
1 Tsp oil
Rock salt or sendha namak as per taste
Oil or ghee (clarified butter) to cook
1 Tsp grated ginger
1 Green chili (optional)
- Peel and grate carrot and radish. Do not take out their water.
- Mash boiled potato.
- Take a large mixing bowl and add rajgira flour, grated carrot, boil potato radish, cumin seed, chopped coriander, ginger, oil, and salt as per taste. Mix well with your hands.
- Do not add water at this stage. First combine nicely as carrot and radish leave the water as soon as they come in contact with salt.
- I did not require any extra water while mixing this. In case if you need, add spoon by spoon a little water. Make a soft dough.
- Now divide the dough into equal parts and start rolling them gently. Dust with dry flour time to time. Do not worry if paratha breaks from sides. Seal it and roll again with the help of dry flour.
- Heat a tava or skillet and place the rolled paratha on it. Cook in medium heat. Keep flipping till it gets brown color in both sides. Apply little oil on both sides and cook.
- Once both sides cooked properly take it on the paper towel. Repeat the same process with the rest of the dough ball.
- Serve hot with curd or falahari sabji. Will be sharing soon.
- Avoid chili if you are not allowed to eat in fasting.
- Avoid grated ginger too if not allowed.
- Be careful while adding water.
- This flour dough is very soft in texture. Do not apply pressure. Just roll gently.
- Use ghee instead of oil.
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