Rajgira Paneer Paratha Recipe – A tasty paratha recipe made from Rajgira (amaranth flour) and Paneer for fasting / vrat during navratri or ekadashi upwas.
Today I am sharing a delicious fasting recipe that will tempt you to do fast for a day just to try this recipe. Today let us make Rajgira Paneer Paratha recipe. You heard it right 🙂 Rajgira is a common ingredient served during vrat or upwas. And we can make delicious paratha by stuffing paneer stuffing inside rajgira paratha.
Rajgira recipes are often cooked during fasting. This gluten free recipe ingredient is boon during fasting days. Rajgira is known by many names such as amaranth flour or rajgire ka atta. Even if you are not observing fasting you can consume this gluten free diet once a while. It gives break from routine diet. I also prepare these recipes once a while for lunch box for my hubby. He really enjoys having different lunch once a while then same old roti sabji 🙂
Rajgira flour has many health benefits. Its rich in calcium, iron, magnesium … wait. I will not bore you by listing down benefits of rajgira flour. Instead lets directly jump to the recipe without a further ado.
Step by step recipe of Rajgira Paneer Paratha recipe with pictures
Lets start and go through the ingredients.
To make this Rajgira Paneer Paratha recipe we will need rajgira flour, green chili, fresh coriander leaves, lemon juice, sugar, salt, grated paneer, boiled and mashed potato and black pepper powder. The exact quantities of these ingredients are shown in the recipe box at end of this post.
Let us first make the paneer filling for rajgira paneer paratha.
To make the Rajgira Paneer Paratha recipe filling
In a mixing bowl take grated paneer and add finely chopped green chilies, fresh coriander leaves, sugar, salt and lemon juice.
To make rajgira dough for Rajgira Paneer Paratha
In another mixing bowl take rajgira flour, salt, black pepper, boiled and mashed potato to the flour and knead the flour with the help of water. Add slowly the water as you want your dough to be medium soft dough and not too smooth.
In the below picture you can see that the dough is ready. Note: Rajgira flour does not need the rest time so you can immediately start rolling the dough for paratha.
To make Rajgira Paneer Paratha
While you roll the paratha, pre-heat a tawa or skillet.
Take a big ball of rajgira dough as I have shown here. The size of the dough should be bigger then roti ball (lohi). Now dip the dough in the dry rajgira flour and roll the dough into circular disc roughly 3 inch in diameter. Place paneer stuffing in center of rolled paratha. Fold the edges as shown in the below image and seal the paratha carefully. Turn the paratha and press on top. Again dip the ball in the dry rajgira flour and roll into 6 inch diameter parathas carefully without letting the filling fall out. Initially you might feel it difficult, however with some practice you should be able to do this perfectly.
Once the tawa is hot, place the rajgira paneer paratha and let it get light golden on one side. Flip the rajgira paneer paratha and apply some oil. Let it get roast again. Similarly apply oil on both sides and roast till the rajgira paneer paratha is golden brown in color.
Serve this delicious rajgira paneer paratha recipe during navratri or ekadashi (agiyaras) vrat.
Rajgira Paneer Paratha Recipe
- Rajgira flour : 1 cup
- Potatoes : 1/4 cup boiled, peeled and mashed
- Black pepper (kalimirch) : 1/2 tsp freshly ground
- Salt : 1 tsp
- Paneer (cottage cheese) : 1 cup fresh thickly grated
- Green chillies : 2 tsp finely chopped
- Lemon juice : 1/2 tsp
- Sugar : 1/2 tsp
- Coriander (hara dhania) : 2 tsp finely chopped
- In a mixing bowl take grated paneer and add other ingredients such as finely chopped green chili, fresh coriander leaves, sugar, salt and lemon juice.
- Mix well all the ingredients and your paneer filling is ready.
- In another mixing bowl take rajgira flour and add salt, black pepper, boiled and mashed potato into the flour.
- Knead the flour by adding little water at a time. Make sure the dough does not get too soft.
- Rajgira dough does not need rest time so you can make paratha immediately.
- Heat a tawa or skillet and at the same time start rolling rajgira paneer paratha from dough.
- Divide the rajgira paratha dough in equal balls.
- Take one dough ball on rolling board and dust the board with rajgira flour, roll like a puri around 3 inch in diameter.
- On rolled dough add the paneer stuffing and close from all the side and again make round ball with the soft hand by dusting it with some dry rajgira flour.
- Place rolled paratha on the hot or pre heated tawa and cook for a min or till it cooked half.
- Then flip the paratha and apply oil on it.
- Similarly apply oil on both sides and roast till the stuffed rajgira paratha is golden brown in color.
- Repeat the above process for rest of rajgira paneer parathas.
- Rajgira paneer paratha is ready to serve hot with masala curd, sabudana pakoda, farali aloo sabji or farali kadhi.