Rajgira Paneer Paratha Vrat Thali, Without Potato
Soft rajgira paneer parathas served with sweet potato sabzi and fresh curd. A filling, gluten-free fasting meal for Navratri, Ekadashi, Sawan vrat, or other fasting days.
Servings: 5 Parathas
Ingredients
For Rajgira Paneer Parathas
- 1 cup rajgira flour amaranth flour
- 1 cup paneer finely grated
- ¼ cup roasted peanut powder coarsely ground
- 2 tablespoons fresh coriander finely chopped
- 1 green chili finely chopped
- ½ teaspoon cumin
- Vrat salt or sendha namak to taste
- Water as needed
- Ghee for cooking
For Sweet Potato Sabzi
- 2 sweet potatoes cooked, peeled, and roughly chopped
- 1 to 2 teaspoons ghee
- ½ teaspoon cumin
- 1 green chili finely chopped
- Vrat salt or sendha namak to taste
- ¼ cup roasted peanut powder divided
- 1 to 2 tablespoons fresh coriander chopped
- Lemon juice optional
To Serve
- Fresh curd
Instructions
Make the Rajgira Paneer Dough
- Add grated paneer, rajgira flour, roasted peanut powder, coriander, green chili, cumin, and vrat salt to a bowl.
- Mix well with your hands. Rub the mixture together so the paneer moisture combines with the flour.
- Add water slowly, a little at a time, and knead into a smooth, soft dough.
- Cover and rest the dough for 10 minutes.
Make the Sweet Potato Sabzi
- Heat ghee in a pan on medium heat.
- Add cumin and let it crackle.
- Add green chili and sauté for a few seconds.
- Add cooked sweet potato pieces and vrat salt.
- Mix in about 2 tablespoons of roasted peanut powder.
- Cook on low heat for 3 to 4 minutes. Mash the sweet potato lightly if you prefer a softer sabzi.
- Add extra peanut powder if the sabzi looks too moist.
- Finish with coriander and optional lemon juice.
Shape and Cook the Parathas
- Knead the rested dough once more. If it feels dry or cracks, add a few drops of water.
- Divide it into 5 equal portions and roll each into a smooth ball.
- Lightly dampen a clean muslin cloth.
- Place one dough ball on the cloth. Cover it with the cloth and gently press it into a round, slightly thick paratha using a plate or your palm.
- Heat a tawa and grease it lightly with ghee.
- Carefully transfer the paratha to the hot tawa.
- Cook on low to low-medium heat for about 1 minute.
- Spread a little ghee on top, flip gently, and cook the other side until fully cooked and lightly golden.
- Repeat with the remaining dough.
Serving Suggestion
- Serve the hot rajgira paneer parathas with warm sweet potato sabzi and a bowl of fresh curd.
Notes
- Add water slowly because paneer releases moisture while kneading.
- Keep the cloth damp, not wet, to prevent sticking.
Cook parathas slowly. - High heat can brown the outside while leaving the center undercooked.
- Boil or steam the sweet potatoes in advance to make this meal faster.
- Fasting rules differ by family. Use only ingredients allowed during your vrat.
- Nutritional Info above is for parathas and sweet potato sabji , for 5 portions
