Rajgira Paneer Paratha Video By Tarla Dalal

Rajgira Paneer Paratha Video By Tarla Dalal

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A sumptuous recipe that is sure to satiate you even on a fasting day! Here, wholesome rajgira parathas are stuffed with a succulent mixture of grated paneer perked up with green chillies, lemon juice and coriander. What makes this Rajgira Paneer Paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives them a unique texture that is soft yet crisp.


Recipe Description for Rajgira Paneer Paratha ( Faraal Recipe)

Preparation Time: 
Cooking Time: 
Makes 8 parathas
Show me for parathas


For Rajgira Paneer Paratha
1 cup rajgira (amaranth) flour
1/4 cup boiled , peeled and mashed potatoes
1/2 tsp freshly ground black pepper (kalimirch)
rock salt (sendha namak) to taste
rajgira (amaranth) flour for rolling
oil for cooking

To Be Mixed Into A Stuffing
1 cup fresh thickly grated paneer (cottage cheese)
2 tsp finely chopped green chillies
1/2 tsp lemon juice
1/2 tsp powdered sugar
2 tsp finely chopped coriander (dhania)
rock salt (sendha namak) to taste

For Serving With Rajgira Paneer Paratha
green chutney
fresh curd (dahi)

  1. Divide the stuffing into 8 equal portions and keep aside.
  2. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water.
  3. Divide the dough into 8 equal portions.
  4. Roll out a portion of the dough into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling.
  5. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.
  6. Roll out again into a 100 mm. (4”) diameter circle, using a little rajgira flour for rolling.
  7. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
  8. Repeat steps 4 to 7 to make 7 more parathas.
  9. Serve hot with green chutney and fresh curds.

See step by step images of Rajgira Paneer Paratha ( Faraal Recipe)

RECIPE SOURCE : Faraal RecipesBuy this cookbook

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