Prepare a delicious and easy Farali Rajgira Paratha, perfect for fasting days like Shivratri or Ekadashi, paired with a flavorful Tadka Dahi. This recipe provides perfect measurements for a gluten-free Indian meal.
For Farali Rajgira Paratha:
1. In a bowl, combine Rajgira flour, 4 chopped spicy chillies, 2 tsp grated ginger, salt to taste, 1 cup mashed potatoes, 1/4 cup thick yogurt, and chopped coriander. Bind all ingredients together to form a dough, excluding the ghee initially.
2. Once the dough is formed, add 1 tsp ghee and cover the dough with it. Let it rest for 10-15 minutes.
3. Heat a Tava (griddle). Divide the dough into equal-sized balls and flatten each one.
4. Roll out each paratha, dusting with a little plain Rajgira flour to prevent sticking.
5. Cook the parathas on both sides until they turn golden brown.
6. Apply ghee to both sides while cooking or after, then serve and enjoy with Farali Potato Sabji or Curd.
For Tadka Dahi:
1. Whisk Dahi (yogurt) in a bowl and add salt to taste, along with roasted Jeera (cumin) powder. Mix well.
2. Prepare the Tadka: In a small pan, heat ghee. Once hot, add jeera seeds, curry leaves, and chopped green chilies. Sauté briefly until aromatic.
3. Pour the hot tadka over the prepared Dahi mixture and mix well.
4. Garnish with chopped coriander before serving.
