Vrat Ka Paratha | Rajgira Paratha Recipe | Special Chutney | राजगिरा का पराठा | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Dry roast the peanuts in a hot pan until golden brown, transfer to a bowl and let them cool completely.
2. Chop the peanuts coarsely with a knife or pulse them, without making a fine powder.
3. Put the amaranth flour in a large bowl with the remaining dough ingredients except the water, and mix with your hands.
4. Gradually add very little water until the dough is semi-stiff, not too soft.
5. Cover the dough with a slightly damp cloth and rest it for 10 minutes.
6. Grind all the chutney ingredients in a mixer into a fine chutney.
7. Heat a tawa over medium-high heat.
8. Shape a small piece of dough into a ball, flatten it slightly, coat it with dry amaranth flour and roll it into a paratha.
9. Cook the paratha on one side over medium-high heat without ghee until it has light golden-brown spots.
10. Flip it, cook until light golden spots appear, then add ghee and cook until both sides are golden brown.
11. Serve with the green chutney and sweet curd.

Summarized from Your Food Lab's video. Watch it for the details.

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