The paratha dough is made with amaranth flour and boiled potato, which helps bind the flour while keeping the paratha soft and easy to roll. A little ghee adds flavor and richness. The bottle gourd sabzi is lightly seasoned with cumin, chili and salt for a simple, comforting side dish.
This meal is naturally gluten-free when made with pure amaranth flour and is a good option for breakfast, lunch or dinner.
Ingredients
Method
Amaranth Potato Paratha
- Mash the boiled potato until smooth.
- Combine the mashed potato with the amaranth flour, desi ghee, salt, green chili and fresh coriander, and mix well.
- Add water a little at a time and knead into a soft, smooth dough.
- Divide the dough into equal portions and roll each into a small round paratha, dusting with amaranth flour to prevent sticking.
- Heat a tawa over medium heat and cook each paratha until light spots appear on both sides.
- Add a little desi ghee around the edges and cook until the paratha is soft and lightly golden. Repeat with the remaining dough.
Bottle Gourd Sabzi
- Peel and chop the bottle gourd into small pieces.
- Heat the desi ghee in a pan and add the cumin seeds; let them splutter.
- Add the chopped bottle gourd, salt, red chili powder and water, and mix well.
- Cover and cook over low-medium heat until the bottle gourd is soft and tender, stirring occasionally.
- Serve the warm rajgira parathas with the bottle gourd sabzi.
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