Gluten free, these flat-breads are specially made in India during fasting (Vrat) or festive season. You can add oil and make this dish vegan too. Now you need not wait for fasting season to prepare this, you can prepare this anytime. These are quite delicious and tastes best with curd and pickle or gravy of your choice or try it with Dahi Aaloo

Now gluten free flours are quite difficult to roll with rolling pin and would easily break. Further you cannot achieve a round shape, nevertheless gently roll it as much possible and seal edges while shaping it. You can shape them using greased butter and palms , the way I have done or roll them using ziploc bag or between 2 greased foil sheets/butter paper

*You can substitute ghee with oil. If preparing this during non fasting season, then add in spices like garam masala (curry powder)/coriander powder/Asafoetida/pepper etc too for additional taste

**Instead of water, you can add in curd too as a substitute for additional softness. You can prepare the paratha immediately or rest the dough for 30 mins

***I have skipped adding ghee while kneading the dough, you can add it.

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation Time: 15 mins Cooking Time: 10 mins Total time: 25 mins

Servings: 1-2


  • 3/4 cup Rajgira Flour (Amaranth flour)
  • 2 medium boiled Potatoes, mashed
  • 1/2 teaspoon roasted Cumin powder
  • Sendha Namak (Rock Salt) as per taste
  • 1-2 Green Chilies crushed
  • 2 tbsp chopped Coriander leaves (Cilantro)
  • Ghee/Clarified Butter as required

Steps to prepare

  • In a bowl, add all the ingredients except ghee
  • Add 1 tbsp water and mix well
  • Knead to form soft dough. Potato releases enough moisture to knead the dough so do not add water unless required else you would never be able to roll it out
  • Divide dough into equal portions
  • Now gluten free flours cannot be easily rolled with rolling pin, here I have rolled it out with palms. If you wish to use rolling pin , then place the dough ball between 2 greased sheets and then use rolling pin
  • Grease butter paper or foil and place the dough ball over it
  • Using greased palms, shape the ball into paratha/flatbread
  • Heat non stick tawa/girdle/pan
  • Flip the butter paper/foil directly over hot non stick Tawa/pan
  • Gently peel off the paper.Let it cook until golden brown on base
  • Carefully flip and cook other side too
  • Smear ghee on both sides
  • Serve hot with curd or gravy of your choice
Rajgira Paratha
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

One thought on “Rajgira Paratha (Thalipeeth)/ Amaranth Flatbread – Vrat (Fasting) Special

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