2 small to medium potatoes or 1 large potato, ½ cup tightly packed mashed potatoes, 100 to 125 grams
½ tsp cumin powder
1 or 2 green chilies, crushed or finely chopped or 1 to 1.5 tsp crushed green chilie
Rock salt/sendhanamak as required (used specially for fasting days)
Ghee or oil as required
First boil 2 small to medium potatoes in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency. In a pan or bowl take the amaranth flour. i ground the flour at home using raw amaranth grains. ½ cup of amaranth grains yielded about ¾ cup flour. When the potatoes are slightly hot, peel them. then mash them lightly and add to the amaranth flour. Then add the crushed green chili paste, cumin powder and rock salt (sendhanamak). you can also add some chopped coriander and ginger paste. Mix everything well.
Add 1 or 2 tbsp water in parts and knead to a smooth dough. The addition of water depends on the quality of flour. hence add as accordingly. make sure you don't add too much of water. allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes.
Keep a moist kitchen cotton napkin or towel on your workplace. take a small or medium sized ball from the dough and place it on the moist kitchen cloth. With your palms or with your fingers, gently press the dough ball and flatten it till till it increases in size. The edges come out neat this way and are not uneven.
Now gently remove the paratha from the cloth or place the cloth upside down on a hot tava and peel of cotton cloth. Do the first method of removing the paratha from the cloth and then placing it on the hot tava.
One side is partly cooked, flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick. Apply ghee or oil on this side. Flip again. Apply ghee or oil on this side.
Flip a couple of times till the RAJGIRA PARATHA has become evenly golden and roasted evenly.
Serve these parathas hot or warm with curd or any curry meant for fasting.