Rajgira paratha, made from the seeds of the amaranth plant, is a nourishing flatbread ideal for Hindu fasting days. This gluten-free paratha is typically prepared with potato, but today, we’re making a delicious and healthier version—rajgira paratha without potato—using boiled sweet potatoes instead. This variant not only adheres to vrat (religious fasting) norms but also supports a gluten-free diet and may aid weight loss goals.
Packed with fiber and a naturally earthy flavor, rajgira atta (amaranth flour) is an excellent binding agent and works beautifully in creating pliable rajgira rotis when paired with sweet potato. It’s one of those good recipes every home cook should have during navratri vrat or any fasting recipe repertoire.
Ingredients
- Rajgira atta / Amaranth flour
- Boiled sweet potatoes
- Dried mint
- Rock salt / Sendha namak
- Turmeric
- Little oil
refer to recipe card for details.
Step-by-Step instructions
- All ingredients including rajgira atta, mashed sweet potatoes, and spices are added to a mixing bowl before kneading.
2. The mixture is kneaded into a slightly soft dough using warm water as needed.
3. The dough is rolled between parchment sheets to form a flatbread, using light pressure.
4. The raw paratha is placed on a hot tawa to cook the first side on medium heat.
5. The paratha is flipped and cooked until golden brown with brown spots on both sides.
Variations
- With Amaranth Leaves: Add finely chopped amaranth leaves for a nutritional boost.
- Bottle Gourd Option: Use grated lauki instead of sweet potato as another vrat-friendly filler.
- Flour Mix: Combine singhara atta and rajgira atta for added texture and flavor.
Substitutions
- Plain Yogurt can be added if the dough feels dry—acts as a natural softener.
- Coriander Leaves can replace mint for a herby twist.
- Peanut powder can enhance protein and aid binding.
- Use warm water or hot water gradually to form a semi-soft rajgira dough.
FAQ
Sweet potatoes have a lower glycemic index, are richer in fiber, and align well with weight loss goals.
Absolutely! These healthy flatbreads are great for everyday cooking fun and can be paired with green chutney or yogurt.
Yes, rajgira atta is a gluten-free flour, ideal for people with gluten sensitivity or celiac disease.
Use parchment paper or roll with a thin rolling pin using light pressure for best results.
Related recipes
Rajgira Paratha recipe with sweet potatoes | amaranth paratha
Ingredients
- 2 cups rajgira atta
- 1 cup boiled and mashed sweet potato
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 1/2 tsp rock salt sendha namak
- 1 tsp ginger paste
- 1 tbsp chopped mint or coriander leaves
- 1 tsp lemon juice
- 1 tsp Optional: chaat masala or garam masala (not to be used during fasting)
- 1–2 tbsps. warm water as needed
- Little oil for cooking
Instructions
- In a mixing bowl, combine rajgira atta, mashed sweet potato, spices, herbs, and salt.
- Mix well and add warm water only as needed to form a slightly soft dough. Let rest at room temperature for 10 minutes.
- Divide into equal portions and roll each ball between parchment paper using light pressure.
- Heat a hot tawa on medium heat and cook the paratha, flipping when you see brown spots.
- Apply a little oil and press gently to ensure even cooking on both sides.
- Serve hot with plain yogurt or green chutney.
Conclusion
This rajgira paratha is a nutritious recipe that showcases how simple swaps like sweet potato can make a big difference. Whether you’re observing religious fasting or simply seeking healthier life choices, this fasting recipe offers a delicious taste with great nutritional value. With a little practice, you’ll master the texture and enjoy this perfect meal any time.
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