Rajgira Nashta for Vrat | Rajgira Roti, Cucumber Raita & Paneer Dip
Make a delicious rajgira nashta with vegetable-paneer rajgira roti, cucumber raita and creamy paneer dip. An easy gluten-free meal idea for vrat and everyday cooking.
Ingredients
For rajgira roti
- 1 cup + 2 tbsp rajgira atta
- 100 g grated lauki
- 1 medium size grated carrot
- 3 –4 tbsp finely chopped fresh coriander
- 70 g paneer crumbled
- 1 tsp sendha namak
- ½ tsp jeera
- 1 tbsp sesame seeds
- 1 tsp ginger-green chilli paste
- A little ghee for greasing and cooking
For cucumber raita
- 250 ml curd
- 1 grated cucumber
- Sendha namak to taste
- ¼ tsp jeera powder
- ¼ tsp black pepper powder
- 2 tbsp pomegranate seeds
For creamy paneer dip
- 6 –7 soaked cashews
- 50 g mashed paneer
- ¼ tsp sendha namak
- ¼ tsp jeera powder
- ¼ tsp black pepper powder
- 1 tsp lemon juice
- 1 –2 tbsp water as needed
Instructions
Step 1: Prepare the cucumber raita
- Add the curd to a large bowl and whisk until smooth. Mix in grated cucumber, sendha namak, cumin powder, black pepper and pomegranate seeds. Garnish with a few extra pomegranate seeds and refrigerate until serving.
Step 2: Make the creamy paneer dip
- Place the soaked cashews, mashed paneer, sendha namak, cumin powder, black pepper, lemon juice and one tablespoon of water in a grinder jar. Blend briefly, then add another tablespoon of water and blend until smooth. Transfer to a clean container and refrigerate.
Step 3: Prepare the rajgira dough
- Combine rajgira atta, grated lauki, grated carrot, coriander, paneer, sendha namak, cumin, sesame seeds and ginger-green chilli paste in a bowl. Mix until the ingredients come together.
- If the dough feels too wet, add the extra rajgira atta gradually. Aim for a soft, manageable dough that can be spread by hand. Do not add unnecessary water.
Step 4: Shape the rotis
- Divide the dough into four equal portions and shape them into balls. Lightly grease parchment paper with a little ghee. Place one ball on it and gently spread it with your fingers to medium thickness. Smooth the edges and make a small hole in the centre.
Step 5: Cook the rajgira roti
- Preheat an iron tawa and keep the heat at low to medium. Transfer the shaped roti carefully to the tawa and remove the parchment paper. Cook for about 1–2 minutes, then turn it over.
- Add a little ghee to the centre hole and lightly brush the surface. Continue cooking, turning as needed, until both sides are properly cooked. Repeat with the remaining dough.
Step 6: Serve the platter
- Serve the rajgira rotis hot with chilled cucumber raita and creamy paneer dip. This combination works well as a breakfast, brunch or light meal.
Notes
- Grate and measure the vegetables before mixing so you can judge the dough's moisture.
- Add the extra flour gradually; different brands of rajgira atta absorb moisture differently.
- Avoid making the rotis too thick, as the centre may take longer to cook.
- Use low-to-medium heat and turn the roti as needed to cook it evenly.
- Handle the dough gently because rajgira flour does not develop the elastic gluten structure found in wheat dough.
- If the roti breaks while shaping, press the edges back together with your fingers.