Making Dough

1. First, boil 2 small to medium potatoes in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency.
2. In a pan or bowl take the amaranth flour. I ground the flour at home using raw amaranth grains. 1/2 cup of amaranth grains yielded about 3/4 cup flour.
3. When the potatoes are slightly hot, peel them. Then mash them lightly and add to the amaranth flour.
4. Then add the crushed green chili paste, cumin powder, and rock salt (sendha namak). You can also add some chopped coriander and ginger paste. Mix everything well.
5. Add 1 or 2 tbsp water in parts and knead to a smooth dough. The addition of water depends on the quality of the flour. Hence add as accordingly. Make sure you don’t add too much of water. Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes.
6. Method Of Rolling Rajgira Roti
7. Make small or medium sized balls from the dough. Dust with amaranth flour.
8. Roll to a small or medium-sized paratha. While rolling add some more flour if required.
9. Then gently lift up with a spatula and fry the paratha on a hot Tava.