- 2 cups amaranth flour (Rajgira atta)
- 2 green chillies, minced
- 2 medium potatoes, cooked and mashed
- Salt to taste
- ½ cup coriander finely chopped
- 1 tsp lemon juice
Mix everything together and knead into dough, without water. If you think you need water add 1 tsp at a time, the potatoes give the moisture and binding to form dough.
Divide it into equal parts to make balls.
Roll each ball to make a flat tortilla shaped roti. Roll it very gently flouring it well. If you put too much pressure or try to roll it too thin, it will get very sticky. You will get paratha after rolling. Cook it on a hot pan, applying little oil on both sides, till brown spots appear.
Serve hot with yogurt or vegetable or gravy of your choice.
Note: You can also add ½ cup of other vegetable e.g., (carrot, capsicum, onion, palak, dudhi) for this paratha.