Rajgiri Aloo Cheela Recipe

Aloo Rajgiri Cheela/Potato and amaranth flour pancakes-a quick and easy recipe for Navratri fasting

In Navratri we all try to make so many different recipes on regular basis so everyone can enjoy them and it won’t become a boring same menu everyday.Though the ingredients used in fasting are quite limited as pulses,rice and grains can note be used during fasting. Kuttu , Rajgiri and singhara atta are mainly used during fasting.

Rajgiri /Amarnath flour/Ramdana is made from the seeds of the amaranth plant ,It is high in protein, fiber and amino acids.You can make so many dishes from this flour. For fasting you can try making- Rajgiri ka Thepla  , Rajgiri batata vada which goes well with Falahar aloo sabzi,  Lauki ka raita , fruit and Nut chutney

You can also make Kuttu Aloo Ki Pakodi , Kuttu kI Poori,  Vrindavan Ki Special Ajwaini Arbi for fasting.Though I make rajgiri poori and paratha often but tried these aloo rajgiri cheela yesterday to make something quick, easier and less oily as compared to pooris.You can also make this with grated potatoes instead of raw grated potatoes or van use raw grated banana for a jain version .I served these with Aam papad chutney which goes very well with all fasting snacks

Rajgiri aloo cheela An easy and delicious potato and amaranth flour pancakes for Navratri fasting

• CourseBreakfast, snacks/starters
• CuisineIndian

Servings Prep Time

2person 5minutes

Cook Time

15minutes

Servings Prep Time 2person 5minutes

Cook Time 15minutes

Ingredients

• 1cup Amaranth Flour / Rajgiri Atta
• 1cup Potatoes / Aloograted
• 1tsp sesame seeds /til
• 1/2tsp Cumin Seeds / Sabut Jeera
• 1/2tsp Pepper Powder / Kali Mirch
• 1tsp Green chilies/hari mirchchopped
• 2tbsp Fresh Coriander / Cilantro / Hara Dhaniya
• salt to taste
• 3tbsp Cooking oil or ghee

Instructions

1. Peel and grate the raw potato and keep aside.
2. In a bowl add the rajgiri flour, grated potato and all the ingredients and mix.
3. Add just enough water to make a spreadable batter,don't make it too thin.
4. Heat a non stick pan and apply few drops of oil and spread with a paper napkin.
5. Reduce the flame and spread a ladle fulL of batter and spread it to make round medium thick pancakes.
6. Drizzle some oil or ghee around it and cover and cook on low heat.
7. When it become dry on the top then drizzle little oil or ghee on tOp and then flip it over.
8. Let it become golden from both the sides,
9. Serve hot when done.

Recipe Notes

Serving suggestion- serve with aam papad ki chutney or falahari green chutney

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