How to make Farali Aaloo Paratha

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Forget about boring fasts! This recipe for farali aloo paratha will completely change how you approach your vrat or upvas. Imagine a soft, fluffy paratha, with a savory, spiced potato filling, that's completely permissible during your fast. It's the perfect dish to keep you energized and satisfied. The best part? It's so delicious, you'll want to make it even when you're not fasting. Ready to dive into this comforting and flavorful recipe? Let's get cooking!

Rajgira flour, also known as amaranth flour, is a highly nutritious and gluten-free alternative to traditional wheat flour. It is derived from the seeds of the amaranth plant, which is considered a "pseudocereal" because its seeds are used like grains, but it's not a true cereal grain. This gluten free flour is high in protein and rich in fibre.

Actually aloo paratha is a very well known Indian recipe. But here it's a farali/fasting version of aloo paratha. That means a low fat farali version. And trust me it is very easy,quick and delicious farali recipe. So. let's try this Farali Aloo Paratha during this Shravan month as stomach filling recipe.

"As the festive season approaches, bring home the flavors of tradition with these delicious Farali Aloo Parathas! Perfect for a Navratri breakfast or a vrat-friendly meal, these parathas are sure to delight your family and friends. Don't forget to share your own farali recipes in the comments below and happy cooking! 🥔👨‍🍳 

Preparation time - 10 minutes
Cooking time - 5 to 7 minutes
Makes 2 parathas

Ingredients to make Farali Aloo Paratha:

1 small boiled and mashed potato
2 tablespoon curd
Salt to taste (Fasting salt/rock salt)
1 tablespoon sesame seeds
1 tablespoon finely chopped coriander leaves
1 tablespoon roasted peanuts powder (opt)
1 teaspoon green chilli paste
1/2 teaspoon red chilli powder
1 teaspoon oil
1/2 teaspoon roasted cumin powder
1 teaspoon sugar (opt)
Rajgira flour as needed

Oil for shallow frying

To serve with:

Masala curd

Green chutney

Method to make Farali Aloo Paratha:

• In a big mixing bowl add all ingredients of paratha excluding rajgira flour.
• Mix well with hand.
• Add rajgira flour as needed to make a semi-soft dough.
• Knead for 1 to 2 minutes only. Make equal size balls from it.
• Roll them medium thick on a plastic sheet. Cover with a plastic sheet if needed.
• Roast on non-stick tavi/griddle with oil. Repeat the same for both sides till light brown in colour.
• Repeat the same for remaining.
• Serve hot Farali Paratha with green chutney or masala curd.

For masala curd:

• Add salt (fasting) and red chilli powder to curd and garnish with coriander.