Rajgira Paratha Canape Recipe (Gluten Free)

Ingredients

• 1/2 cup rajgira (amaranth) flour
• 1 tbsp oil
• salt (namak) to taste
• 1 cup boiled potato cubes
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1 tsp finely chopped green chillies
• salt (namak) to taste
• 1 tbsp finely chopped coriander (dhania)

Steps

1. Heat the oil in a non-stick kadhai, add the cumin seeds and sauté on a medium flame for a few seconds.
2. Add the green chillies, potatoes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
3. Add the coriander and mix well.
4. Divide the sabzi into 10 equal portions and keep aside.
5. Combine all the ingredients in a bowl, mix well and knead into soft dough using enough water.
6. Divide the dough into 10 equal portions and roll out each portion thinly between two plastic sheets into a circle of 75 mm (3") diameter.
7. Place all the paratha canapés on a greased baking tray and prick them with a fork.
8. Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Keep aside.
9. Just before serving, place the canapés on a clean dry surface and top each canapé with a portion of aloo sabzi.
10. Serve immediately.