Ragpira paneer Paratha

Paneer Rajgira Paratha

Paneer Rajgira Paratha

Paneer Rajgira Paratha is a scrumptious flatbread made with Rajgira flour (amaranth flour), potatoes, paneer, green chillies, and spices. These parathas are both highly nutritious and flavourful.

Rajgira, also known as Amaranth, is a gluten-free grain that is low in calories but high in fibre, aiding in digestion. It is considered a super grain due to its rich micronutrient content and anti-inflammatory properties. Rajgira has a unique, slightly sweet, nutty, and earthy taste. This gluten-free flour is commonly used during religious fasting days (upvas) in India.

I frequently prepare these parathas with sweet potatoes instead of regular potatoes, particularly on gluten-free days. The recipe is quite adaptable; you can incorporate other grated vegetables such as cabbage, cauliflower, carrots, onions, or finely chopped spinach or kale.

Other recipes you might like to try are Sabudana Khichdi,

Haryali Sabudana Khichdi,

Fasting Aloo Tikki Chaat,

Sweet Potato Chaat,

Sliced Aloo Kuttu Pakora,

Paneer Sabudana Tikki and S

abudana Vada Appe.


2 cups rajgira flour
1 cup boiled mashed potatoes
2 teaspoons finely chopped green chillies ginger
1 cup grated paneer
Salt to taste
1 teaspoon black pepper
¼ cup finely chopped coriander leaves
1 cup ghee



Take the rajgira atta and add potatoes, green chillies, ginger, paneer, salt, black pepper and coriander leaves.

Mix everything gently with your fingertips to combine all the ingredients.

Gradually add approximately ¼ cup water and knead a soft dough. Adjust the quantity of water if needed to make a soft dough.


Divide the dough in 7-8 equal parts and roll into a ball. Roll the dough ball in some flour to give an even coating of flour.


Gently roll out the dough ball into 4-5-inch diameter circle. The paratha should be around 3-4 mm thick. Because of its crumbly texture, you cannot make smooth edges so do not worry.


Heat a tawa/flat pan. When the tawa/pan is heated, slide the paratha to the tawa. Cook it for around 2 minutes on medium-low heat and flip the paratha to the other side.


Apply some ghee and cook on both sides on medium heat. Press with a slotted spoon/presser and cook until golden brown spots appear on the roti.

Serve hot with yoghurt.

Tips & Variations

  1. I would highly recommend making this dough by hand instead of dough maker as the rajgira flour does not have gluten, so it does not need lots of kneading.
  2. Adjust the amount of water while kneading the dough considering the moisture content of the potatoes.
  3. Rajgira paratha are a bit tricky to roll as they are quite crumbly. Just be patient while rolling and if it break then just seal the edges.
  4. Instead of ghee you can use any oil for cooking for paratha.
  5. Pressing the paratha while cooking gives it a nice crisp texture.
  6. This dough does not need resting, so you can knead it just before preparing the paratha.