Amaranth Rice Flour Paneer Jaggery 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

  • 38.0 gm
  • 9.7 gm
    Total Fat
  • 142.7 mg
  • 1.9 mg
  • 0.1 mg
    Vitamin C
  • 4.1 gm
  • 0.0 mcg
    Vitamin B12
  • 295.3 kcal
  • 5.3 mcg
    Vitamin A
4.0 Flour Tbsp(31.0 gm) Rajgira
3.0 Tbsp(28.0 ml) Nestlé A+ Milk
2.0 Grated Tbsp(20.0 gm) Paneer
2.0 Powder Tbsp(21.0 gm) Jaggery
1.0 Tbsp(14.0 gm) Rice Flour
0.13 Powder Tsp(0.25 gm) Green Elaichi
2.0 Tsp(8.0 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.