Amaranth Rice Flour Paratha With Ghee Recipe

A twist to the tradition paratha, made from rajgira flour. Amaranth / Rajgira traditional indian millet rich in calcium and iron. The paneer and Nestlé A+ Milk in the dish contribute to the excellent protein quality. Also another option available for people with gluten sensitivity.

Nutritional info

  • 14.9 gm
    Carbohydrate
  • 2.6 gm
    Total Fat
  • 56.1 mg
    Calcium
  • 0.7 mg
    Iron
  • 0.0 mg
    Vitamin C
  • 1.6 gm
    Protein
  • 0.0 mcg
    Vitamin B12
  • 105.3 kcal
    Energy
  • 1.1 mcg
    Vitamin A

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4.0 Flour Tbsp(31.0 gm) Rajgira

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3.0 Tbsp(28.0 ml) Nestlé A+ Milk

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2.0 Grated Tbsp(20.0 gm) Paneer

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2.0 Powder Tbsp(21.0 gm) Jaggery

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1.0 Tbsp(14.0 gm) Rice Flour

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0.13 Powder Tsp(0.25 gm) Green Elaichi

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1.0 Tsp(4.0 gm) Ghee
  • In a mixing bowl, take 4 tbsp rajgira flour, 1 tbsp rice flour, 2 tbsp jaggery powder along with 1/8th tsp green elaichi powder and mix well.

  • Add 2 tbsp grated paneer mixing it properly, add 2.5 tbsp Nestlé A+ Milk.

  • Mixing it properly with hand, knead it into a soft dough.

  • Rolling it into a ball form, coat it very lightly with rajgira flour. Flatten and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Serve hot.