In this episode of Balanced Bite with nutritionist Harlene Bhasin Learn how to make Rajgira Aloo Paratha, a healthy and gluten-free twist on the classic aloo paratha. Made with rajgira (amaranth) flour and a flavourful potato filling, this recipe is perfect for weight loss diets, fasting meals (vrat/upvas), and healthy everyday breakfast options.
If you’re looking for an alternative to wheat-based parathas, this recipe is light, nutritious, and easy to digest. Rajgira is rich in protein, fiber, and essential minerals, making this paratha a smart choice for those focusing on clean eating and balanced nutrition.
In this video, you’ll also learn:
How to handle rajgira dough (no gluten tips)
Tips to make soft and non-breaking parathas
Healthy cooking hacks using less oil
Perfect for fasting, quick meals, or tiffin
📌INGREDIENTS
* 1/2 cup amaranth flour (rajgira atta)
* 2 small to medium potatoes or 1 large potato or ½ to ⅔ cup tightly packed mashed potatoes or 100 to 125 grams potatoes
* 1/2 teaspoon cumin powder(jeera powder)
* 1 to 1.5 teaspoons crushed green chillies
* salt (sendha namak) as required.
* ghee or oil as required.
📌Method
1)Add amaranth flour to the bowl. Add in the mashed potatoes, amaranth leaves, cumin powder, chopped green chilli, and salt as required.
2) Add a small amount of water to bind the dough to make it soft.
3) Roll the dough into a flat round shape and Cook on both sides on a heated pan.
Whether you’re preparing a vrat special meal, a healthy breakfast, or a quick lunch option, this rajgira aloo paratha is a must-try.
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