Name: Rajgira Paratha
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Amaranth Flour, rajgira atta; ½ Potato, boiled, peeled, and completely mashed; ½ Green Chili Pepper, crushed into a paste; ¼ tsp Ginger, grated; ¼ tsp Roasted Cumin Powder; ½ tsp Rock Salt, sendha namak, to taste; 1 tbsp Coriander Leaves, finely chopped; 1 tbsp Water, only if needed; 2 tbsp Ghee, for cooking the parathas

45 mintotal

35 min hands-on10 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Ingredients

¾ cupAmaranth Flourrajgira atta
½Potatoboiled, peeled, and completely mashed
½Green Chili Peppercrushed into a paste
¼ tspGingergrated
¼ tspRoasted Cumin Powder
½ tspRock Saltsendha namak, to taste
1 tbspCoriander Leavesfinely chopped
1 tbspWateronly if needed
2 tbspGheefor cooking the parathas

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

In a large mixing bowl, combine the rajgira flour, the mashed potato, crushed green chilli, freshly grated ginger, roasted cumin powder, rock salt and coriander.
Employ manual force to rub the starchy potato paste intimately into the flour. The native cellular hydration of the tuber is designed to act as the primary binding agent.
Knead firmly until you have a stiff dough that holds together. Add water a few drops at a time only if it stays crumbly and will not bind. Do not make it soft: a soft dough will break apart when you roll it.
Portion the completed dough into exacting, lemon-sized uniform spheres.
Place a ball of dough between two sheets of greased parchment paper, or a greased ziplock bag cut open. Rajgira has no gluten, so rolling it directly with a bare wooden pin will tear it apart.
Apply gentle, evenly distributed pressure with the pin to expand the mass into a relatively thick, perfectly circular flatbread.
Heat a heavy iron tawa (griddle) to a steady medium. Peel the paratha off the plastic very carefully and lay it straight onto the hot surface.
Monitor for micro-blisters on the surface, signifying it is time for the primary flip. Liberally lacquer the freshly seared side with ghee.
Flip the flatbread once more. Glaze the opposing face with fat and compress the bread rhythmically with a spatula until both facades manifest magnificent, deeply browned, and crisped topographical spots.
Demand immediate consumption directly off the heat.

How to tell it's done

Slightly thick, rustic edges with a crispy exterior and a soft, earthy interior.

Getting it right

Tip

Rolling the parathas between plastic sheets or parchment paper is the foolproof trick to making perfect gluten-free flatbreads without them falling apart.

What to serve it with

Serve with Aloo Tamatar ki Sabzi, Vrat ki Kadhi, or simply sweet yogurt.

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