Amaranth Aloo Paratha
Shradha Nema (foodgazin') @foodgazin
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Amaranth generally called as ramdana or rajgira often regarded as a royal grain. It is a millet and is gluten free. It has a good amount of plant protein. My child loves aloo Paratha and to make it more healthier and nutritional, I prefer making it with amaranth flour rather than with simple wheat flour.
Do use ghee as it tastes much better and remains crisp for longer.
Happy cooking and keep sharing food love
Open in Cookpad AppCooking Instructions
- 1
Peel and grate boiled potatoes.
- 2
Take amarnath flour in a deep mixing bowl. Add salt and mix well. Add ghee and mix well. Now add mashed potatoes, grated ginger, cumin powder, green chillies and chopped coriander and roll it into soft dough. Smear some ghee as the dough is sticky due to potatoes.
- 3
Make 8 balls of the dough. Dip the ball in oil or flour and roll using a rolling pin.
- 4
Put on a cast iron tawa, cook one side, flip and cook other side.Put ghee/oil on both sides till both sides are browned and cooked.
- 5
Serve hot with curd and pickle.
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