Rajgira Paratha Recipe | How To Make Farali Paratha

Rajgira paratha is prepared during Navratri fasting days. It is one of the common ingredients used during vrat or fasting days.

Course Breakfast, Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 153kcal

Peel and grate carrot and radish. NOTE– 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. NOTE- 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 from 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 on 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.

Storing suggestions

Rajgira vegetable paratha is best when serving fresh and hot. Keeping it for longer makes it dry and crumbly texture.

You can always mix everything in the flour and make a soft dough. Store it in an airtight container for up to three days in the fridge.

Tips & FAQ’s

Avoid chili if you are not allowed to eat in fasting.
Avoid grated ginger too if not allowed.
Be careful while adding water. In case of runny dough, add extra flour and then continue with the kneading process.
This flour dough is very soft in texture. Do not apply pressure. Just roll gently.
Use ghee instead of oil.