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5 from 2 votes

Rajgiri ka Paratha / Gluten Free Amaranth Flour Bread

Rajgiri ka paratha- Indian Flat Bread made with Amaranth flour,mashed potatoes and few spices-Vrat ka paratha

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: fasting recipes, Roti,paratha,poori ,Breads
Cuisine: North Indian Cuisine
Keyword: gluten free, paratha, rajgiri
Servings: 3 people
Author: Anjana Chaturvedi


  • 1.5 cup Amaranth Flour / Rajgiri Atta
  • 1/2 cup Potatoes / Aloo Boiled and Mashed
  • 1 tsp Green Chillies / Hari Mirch chopped
  • 1.5 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 tbsp Yogurt / Dahi
  • 1 tsp Pepper Powder / Kali Mirch
  • 1 tsp Cumin Seeds / Sabut Jeera
  • Sendha Namak /Rock Salt to taste


  • In a bowl add all the ingredients and mix well.
  • Now add little warm water and mix and mash all to make a medium soft dough.
  • Now take a thick polythene and apply same oil on it.
  • Take a medium size ball from the dough and dust with dry amaranth flour.
  • Now put the ball on the polythene and press with your palm to spred it slightly.
  • Apply some oil on the rolling pin and roll to make a medium thick paratha/disc.
  • You can also place a polythen piece over the ball if you feel difficult to roll it.
  • Now lift the paratha and place it on a medium hot griddle/tawa.
  • Dry roast from both the sides till some golden spot appears on both the sides
  • Now apply some oil or ghee on both the sides and cook on medium flame.
  • Gently press the paratha with a spoon or flat spatula to get a nice golden colour.
  • Remove from the griddle/tawa and serve hot.


Serving suggestions- serve with jeera aloo, Arbi subzi or pumpkin raita
1-You can also make this paratha by using kuttu atta/buckwheat flour or singhora atta/water chest nut flour  instead of Rajgiri flour.method and ingredients will be same.
2- You may substitute boiled potato with boiled and mashed taro root,potato or taro root are added to give binding to this gluten free flour and makes it pliable .