Rajgira Paratha Canapã©S Recipe

Ingredients

• 1 cup rajgira (amaranth) flour
• 1 tbsp oil
• rock salt (sendha namak) to taste
• 1/4 tsp oil for greasing
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1 tsp finely chopped green chillies
• 1 cup boiled potato cubes
• salt (namak) to taste
• 1 tbsp finely chopped coriander (dhania)
• 2 tsp freshly grated coconut

Steps

1. Heat the oil in a non- stick kadhai, add the cumin seeds.
2. When the seeds crackle, add the green chillies, potatoes and rock salt, mix well and cook for 3 to 5 minutes on a medium flame, stirring twice in between.
3. Add the coriander and mix well, divide into 16 equal portions and keep aside.
4. In a bowl add rajgira flour, oil and rock salt, mix well.
5. Knead into a soft dough using very little water if required.
6. Divide the dough into 16 equal portions.
7. To prevent sticking of the sticky rajgira dough, drizzle a small amount of oil into a zip lock bag and spread it around with a brush.
8. Gently press the dough ball flat. Then, use the other half of the zip lock bag or a sheet of plastic wrap to cover the dough.
9. Place each dough portion between a greased zip lock bag or two sheets of plastic wrap. Use the back of a small, round container (vati or katori) to press each portion into a thin circle 1 inch (25 mm) in diameter.
10. Transfer the rolled dough circles to a greased baking sheet. Prick each canapé with a fork.
11. Bake in a pre-heated oven at 180°c (360°f) for 10 minutes.
12. Flip over and bake the other side for 10 minutes.
13. Rajgira canapé base is ready.
14. Arrange the paratha canapés on a serving platter, top each canapé with a portion of the aloo sabzi and then a little green chutney.
15. Serve the rajgira paratha canapés immediately garnished with coconut.