In this recipe I have combined two of the popular ingredients used widely in fasting recipes – Rajgira (Amaranth) and Shakarkand (Sweet Potato), to make a delicious paratha. Not only are these are fasting foods but also are loaded with nutrients and health benefits.
First let me give you the benefits of Rajgira, which is also known as Ramdana and king-seed, perhaps due to its invaluable nutritional properties.
- Rajgira is a super-grain and is also called king-seed due to its numerous health benefits.
- It is a power house of nutrients and should ideally be included in our regular diet.
- It is an excellent source of calcium – it contains twice the amount of calcium as in milk, and is highly recommended in preventing and alleviating osteoporosis.
- Rajgira contains bioactive compounds which give it anti allergic properties.
- It is suitable for diabetics because it helps in reducing hyperglycemia.
- It contains unsaturated fatty acids and soIuble fibre, which reduce blood cholesterol level and it is a heart healthy grain.
- Rajgira is the only grain which contains vitamin C, it is also a good source of vitamin A and B.
- It is a good source of protein, amino acids and it is rich in iron and magnesium.
Let us now look at Shakarkand’s benefits. It is a super food which has numerous health benefits. Here are some nutritional facts about Shakarkand:
- It is an excellent source of vitamins A, B5, B6, C and D.
- Shakarakand is a good source of thiamine, niacin, riboflavin, magnesium, potassium and iron.
- It is a fibre-rich food. It is also fat-free and contains less calories.
- It is low in sodium, is gluten free and it boosts the immune system.
- It is effective in curing internal and excellent inflammation, gives relief from asthma and helps to cure bronchitis.
- Being fibre rich it is easy to digest and helps prevent constipation.
- Shakarakand in moderate quantities helps to maintain healthy blood sugar levels.
Just imagine these two superfoods in a single dish! That is what I am going to share with you – the recipe of rajgira and shakarakand ke paratha. It is a very simple dish.
Shakarakand adds sweetness to this parathas, green chilli, ginger and red chilli powder add a spicy taste to it and coriander leaves bring freshness and flavour. The curd used to bind the dough makes the parathas soft.
Ingredients for 7 to 8 parathas:
Rajgira flour – 1 + ½ cup
Shakarakand – 2 medium
Green chilli – 2
Ginger – ¼ ” piece
Coriander leaves (chopped) – 3 tbsp
Dahi (curd) – 2 tbsp
Red chilli powder – 1 tsp
Sendha namak (rock salt) according to taste.
Desi ghee to apply on parathas .
- Sieve the rajgira flour.
- Boil shakarakand, cool it, peel and grate it.
- Coarsely grind coriander leaves, green chilli and ginger.
- Take the rajgira ka aata, add grated shakarakand, add ground mixture of coriander, green chilli and ginger, salt, red chilli powder and dahi.
- Combine everything and knead into a tight smooth dough. Add 1 or 2 tbsp of water if needed.
- Divide the dough into equal portions, apply desi ghee on palms and make smooth balls.
- Roll the ball delicately on the rolling board, using rajgira ka aata for dusting.
- Heat tava on a medium flame and brush some ghee on it. Gently lift paratha from the rolling board and place it on the hot tava.
- When one side is partly cooked, flip the paratha with the help of spatula. Apply desi ghee on it, pressing gently with the spatula.
- Flip the paratha again, apply ghee on other side and cook pressing with the spatula till the paratha turns golden brown on both the sides.
- Repeat the same procedure and make the remaining parathas.
- Serve hot with aalo ki dahi wali sabzi and coriander and peanuts chutney.
Note: I used a 175 ml teacup for measuring.