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.
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.