Finally our nine nights festival Navratri is over, and as a last Navratri/ farali/ fasting recipe of this year, I am sharing a farali paratha recipe called Rajgira Paratha. This tasty, crispy paratha (a type of Indian bread) is made with Rajgiri ka aata which is Amaranth flour and boiled potatoes. Amaranth flour is gluten-free so binding the dough is a challenge and that’s the reason why boiled potatoes are added to it. The potatoes help in binding the dough together and also makes it more delicious. You can also use boiled arbi (taro) instead of potatoes in this recipe. Amaranth flour is one of the few ingredients allowed to be consumed during Navratri so it’s used in a lot of recipes during this festival. However, if you are living a gluten-free life then this recipe can get a permanent place in your kitchen. To make a vegan version of this recipe, just use oil instead of ghee to make it and skip yogurt or use a plant-based yogurt. It will still taste great.
How to serve Farali Rajgira Paratha?
If serving on fasting days, Rajgira Paratha can be served with any farali curry/ stir-fries like vrat wale aloo, vrat wali arbi or a side dish like aloo ka raita. However, if you are not fasting, serve it with any Indian curry/ stir fry or lentils like aloo matar, aloo baingan, chana dal or raita like mung bean sprouts raita. To keep it simple just enjoy with some mango chutney/ tomato chutney or a pickle. It will be enjoyable.
More Navratri/ Farali recipes
If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below. You can also follow me on Facebook, Pinterest, and Instagram.
Step by step photo instrutcions
Recipe
