Tuesday, February 9, 2016

Amaranth (Rajgira) Paratha for #BreadBakers

This year has started really well for my blog. I have started joining other bloggers in some round-ups, challenges and other events. BreadBakers group is a group of bloggers who post theme based breads on second Tuesday of every month. This is my first time and I am super excited to join them. This month's theme is Griddle Breads, any bread that can be made on a griddle like roti, crumpet, parathas etc. This month's edition is hosted by Anshie Dhar on her blog Spice Roots.  




For this event I decided to make these Amaranth parathas. This grain is one of the most famous ingredient during Indian fasts. The reason is that it is botanically a 'non-cereal'. This is the qualifier for any grain that is consumed during fasts. The existence of rajgira in India dates back to several hundred years but the origin is not known. However, the farmers then named the grain Ramdana or Rajgira meaning God's grain and Royal grain respectively. And the surprising fact is that the sanskrit meaning of the word Amaranth is 'deathless', which means this ancient grain will never fade away.

Amaranth is a versatile grain, being used in various recipes. It is available in grain form and as a flour. The flour can be used to make these parathas with boiled potato, fried to make puris with shrikhand, used instead of chickpea flour to make kadhi and can also be used to make a tasty halwa. The grain makes the yummiest brittle that is super healthy. And yes, all these recipes are perfect to be enjoyed in any Indian fast or even otherwise! So read-on to find out how to make parathas using amaranth flour and potato. 




Ingredients

Amaranth flour 1 cup
Green chilli ginger paste 1 tbsp
Boiled and mashed potato 1/2 cup
Peanuts 1 tbsp
Cumin powder 1/2 tsp
Salt 1 tsp
Pepper powder 1/2 tsp
Sugar 1/2 tsp
Ghee/ Clarified butter
Oil 1 tbsp
Cilantro 1/4 cup
Water





Method

Boil and mash the potato. Dry roast and crush peanuts. Add flour in a large mixing bowl. Add all the ingredients except ghee and water, mix well. Add water as required and make a soft dough. The dough may be very sticky at first, but on kneading it well, the dough converts to a semi-soft pliable dough ball. Cover and rest the dough for 10-15 minutes.

Divide the dough into five lemon sized balls. Take each ball, flatten it and sprinkle dry flour on it. Roll it out into a disc of about 6-7 inches and 1/4 inch thickness. On a tava, put the paratha and let it cook on medium flame till small bubbles appear on it. Turn it over, apply some ghee on the top side and let it cook. Turn it over once more and apply some ghee. Both the sides will be cooked with golden dots on them. 




Remove from flame and serve either with Jeera Aloo; a simple side made from boiled potato and spices, or with yoghurt. Enjoy it for breakfast with a cup of Masala Chai or Coffee.




BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here.  Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy @ foodlustpeoplelove@gmail.com.

Here is what all of us came up with, for the Griddle Breads  event.

18 comments :

  1. Interesting facts about rajgira Smruti. I use it ever so often for Fasting days but really didn't know that its called God's or Royal grain. Am surely going to try out this paratha for hubby as he wants to follow a gluten free diet. And welcome to the group.

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  2. This sure looks healthy and flavoursome Smruti!

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  3. Welcome to Bread Bakers! And thanks for the amaranth lesson--I'm especially intrigued by the halwa idea. I love brittles! Lovely griddle bread. It sounds so flavorful! I know you don't know this about me, but Indian food is my favorite, and you've made me very hungry!

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  4. That looks Fantastic and is so nourishing. Thank you for joining in this month.

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  5. What a delicious looking bread, love all the ingredients that go in it!!

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  6. I've wanted to try amaranth for quite some time and love that you added green chile's!

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  7. Welcome Smruti! These look wonderful. Love the amaranth history—it's one thing I haven't baked with yet but that may change very soon, thanks to this recipe.

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  8. Welcome to the group! I just happen to have some amaranth in the freezer so I'm going to have to give these a try. Thanks for the information on the ingredient!

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  9. Welcome! These look great, and I have always wanted to experiment with amaranth.

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  10. First, I want to welcome you to the group. Second I want to thank you for all the information your provided. I love learning of other cultures through their foods.

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  11. Welcome to Bread Bakers! I love using amaranth cooked in stuffed peppers. I want to try this bread with those peppers!

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  12. welcome to the group - what a flavorful and delicious looking bread - looks great

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  13. Delicious bread with ginger !!! LOve it

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  14. Wonderfully healthy and delicious looking paratha! Welcome to the bread bakers :)

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  15. its awesome to see a paratha with Rajgira :) so healthy and nutritious :) bookmarking to try thism Smruti !

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  16. What a healthy & nutritious parathas using rajgira flour. I have some in my pantry but never made parathas with it. Will have to try this some time soon.

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  17. good blog ! looks for delicious. delicious paratha. i love healty food. thankyou for shearing this information with us!Online Food Delivery

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