- 1 cups Amaranth flour (Rajgira aata)
- 1 medium sized potato
- 1/ 2 teaspoons grated ginger
- 1 green chili, finely chopped
- 1 tablespoons chopped coriander leaves
- 1 tablespoons Ghee/ cooking oil
- 1 tablespoons yogurt (dairy/ plant based)
- Himalayan rock salt/ table salt - as per taste
- 2 tablespoons water, if required
In a large bowl mix salt, flour and then add all the other ingredients, except water. Mix together using your hands. Initially, it will look crumbly but keep combining until everything starts coming together. If required add little water (only 1 teaspoon at a time).
This dough won't be elastic like normal dough. So knead till it all comes together and looks smoother. Make a ball, apply some oil and keep aside for around 5 minutes.
Divide the dough into 4 equal parts and make smooth balls by rolling between your palms.
This dough will be crumbly and it will not be easy to roll it. So, to roll them, take the first ball, flatten it by lightly pressing between your palms. Place this flattened ball inside a zip lock bag and gently roll into discs with the help of a rolling pin. The discs shall neither be too thin nor too thick. The edges of this paratha will not be smooth like a normal paratha so don't struggle to fix it too much.
Heat a skillet. Gently lift the first paratha and put it on the hot skillet. The flame should be on medium.
Once you see bubbles appearing on top of the paratha, flip it over with the help of a flat spatula.
Apply some ghee/ oil on the cooked side and flip it again. Apply ghee on the other side too and then flip again. This way the paratha gets slightly fried on both sides
Take it out on a plate, serve hot with your choice of curry/ stir fry/ side dish.