Amarnath Flour Paratha | Vrat Ka Paratha | Falahari Paratha
Amarnath flour paratha or Rajgira paratha is commonly used during Navratri fasting days in most Indian Kitchen. This paratha recipe is also known as farali paratha or falahari paratha (phalahari paratha).
Servings 5 Paratha
- 200 gram Amarnath flour (rajgira flour)
- 2 Medium sized boiled potato
- Sendha namak (vrat ka namak)
- Dry flour for dusting
- Water to knead the dough
- Oil or ghee (clarified butter) for cooking
First of all, boil the potato. Peel and mash. It is good to have smooth mashed potato without any chunks.
In a mixing bowl add rajgira or Amarnath flour and salt. Add water gradually and bind everything together to make a dough. Rest for 10-15 minutes.
Heat a griddle on medium flame. And divide the dough into equal portions. I made 5 parathas with this.
Dust the rolling surface and gently roll. You do not have to put pressure. It is very crumbly and soft dough to handle. Just seal and keep rolling up to 5″ circle. Use parchment paper to roll paratha if on the rolling surface it is difficult.
Transfer it to heated griddle. After a few seconds flip on another side.
Apply oil or ghee on both sides and cook until golden brown. Repeat the same with the rest of the dough ball.
Quick and fastest rajgira paratha or Amarnath flour paratha is ready to serve on your fasting day.
- 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.
Serving: 0g | Calories: 200kcal | Carbohydrates: 43g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 589mg | Fiber: 6g | Sugar: 2g | Vitamin C: 17mg | Calcium: 27mg | Iron: 2mg