Rajgira Paratha/ fasting puri/ thalipeeth

 

#fastingdishes#fastingroti#upvaasthalipeeth

#foodforfasting#rajgeera#paratha

Ingredients: 200g rajgira flour (readily available at grocery stores) + 50g rajgira flour extra, 2         tbsp finely chopped coriander, 1 big boiled and smashed potato, 1 and ½ tbsp roasted            groundnut powder, salt (rock) to taste, 1 tbsp red chilli powder, 2 tsp cumin seeds, 2 tbsp     ghee

 Preparation Time: 25 min (10 parathas)

    Recipe:

1.       Take a mixing bowl. Add 200g flour and all other ingredients (except the ghee and 50g flour).

2.       Mix all the ingredients well. Add water little by little while continuously mixing the ingredients with another hand. The flour should be tight so keep forming lumps to check this.

3.       Now, heat a nonstick pan (medium gas) and the ghee.

4.       Apply some ½ tbsp ghee to the tightened flour and massage properly.

5.       Take the 50g flour in a separate dish. Take a small ball of wet flour (about 3.5 cm), roll it on the dry flour in the dish and prepare a flat roti using rolling pin on the platform. Thickness of paratha should be around 2- 3 mm.

6.       Keep the roti on the pan. Turn it over after every ½ a min. After 4 turns, apply 2-3 drops of ghee at each side. Then cook for a min (by turning over in the middle) and remove it from the pan.

7.       The roti is ready to be served with curd/ dahiwala aloo/ fasting aamti/ green chutney.

Tips: You can make this roti crisp by rolling it out very thin (about 1.5mm) and cooking it at low gas. This can be stored for 8 days.