Recipe of Speedy Crispy Rajgira/Amaranth Banana paratha with coconut chutney

Hello everybody, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Crispy Rajgira/Amaranth Banana paratha with coconut chutney. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crispy Rajgira/Amaranth Banana paratha with coconut chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy Rajgira/Amaranth Banana paratha with coconut chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crispy Rajgira/Amaranth Banana paratha with coconut chutney is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crispy Rajgira/Amaranth Banana paratha with coconut chutney estimated approx 30 mins.

To begin with this recipe, we have to prepare a few components. You can cook Crispy Rajgira/Amaranth Banana paratha with coconut chutney using 9 ingredients and 3 steps. Here is how you can achieve that.

#ws2...This paratha is made from gluten free rajgira or amaranth flour and paired with coconut chutney....you can also enjoy this paratha during vrat days and many who count on calories can enjoy this paratha in their diet

Ingredients and spices that need to be Take to make Crispy Rajgira/Amaranth Banana paratha with coconut chutney:

1. 1 cup rajgira flour
2. 1 banana smashed
3. 1 Elaichi crushed (add Elaichi only if you are adding black pepper powder. In case of adding chai masala don't add Elaichi separately as chai masala has Elaichi)
4. 1/2 teaspoon black pepper powder or chai ka masala
5. 1/2 teaspoon roasted jeera
6. to taste Salt
7. 2-3 teaspoon oil or ghee
8. as required For coconut chutney - Take one cup curd, add water to adjust the consistency, salt to taste, add 1 tablespoon each of grated coconut and peanut powder, add small grated ginger
9. as required Tadka made up of ghee, jeera, green chilli and curry leaves is added to chutney

Instructions to make to make Crispy Rajgira/Amaranth Banana paratha with coconut chutney

1. Take 1 cup Rajgira/amaranth flour, add salt to taste, one banana mashed, 1/2 teaspoon of ghee, 1/2 teaspoon of black pepper or chai ka masala (I prefer chai ka masala as it has all the spices allowed in fasting and give nice flavour) and roasted jeera..now mix all well, add slight water and make the dough like you make for the paratha
2. Now take apply some water on your palms, take small portion of dough and start rolling on the hands and put it on hot tawa....put some ghee on sides and cook on high flame first and slow the flame and nicely cook like a paratha.
3. For coconut chutney - Take one cup curd, add water to adjust the consistency, salt to taste, add 1 tablespoon each of grated coconut and peanut powder, add small grated ginger...mix well to this add the tadka made up of ghee, jeera, green chilli and curry leaves and serve the chutney with hot paratha

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