rajgira paratha canapés recipe | rajgira farali potato canapés | amaranth flour canapés | Savory Amaranth Crackers |

by Tarla Dalal

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making the base for the canapés▼

making aloo sabzi topping for canapé▼

serving farali paratha canapés▼

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rajgira paratha canapés recipe | rajgira farali potato canapés | amaranth flour canapés | savory amaranth crackers | with 15 amazing images.

rajgira paratha canapés are a creative and appetizing twist on the traditional Indian flatbread, Rajgira Paratha. These bite-sized treats are perfect for serving as appetizers or snacks at parties, gatherings, or special occasions.

Rajgira (amaranth) flour is a popular ingredient used during fasting periods in Indian cuisine due to its high nutritional value. It is gluten-free, rich in protein, fiber, and other essential nutrients, making it a healthy choice for those with dietary restrictions.

rajgira farali canapés, served as appetizers, usually have three parts – the base, the topping and the garnish. Here, mini parathas made with rajgira atta have been innovatively adapted as the base, topped with aloo sabzi and green chutney, and garnished with coconut.

To make rajgira paratha canapes, small circles of Rajgira Paratha dough are rolled out and baked until golden brown and crispy. These mini parathas are then topped with a variety of colorful and flavorful toppings to create visually appealing canapes.

Toppings for rajgira farali canapés can include a range of ingredients such as spiced cooked potatoes or mashed potatoes, tangy chutneys, fresh vegetables, paneer (Indian cottage cheese), or even a sprinkle of chaat masala for an extra burst of flavor. The combination of textures and flavors in each bite makes these canapes a delightful and satisfying snack option.

rajgira farali canapés are not only delicious but also versatile, allowing for endless creativity in terms of toppings and presentation. Whether served as a party appetizer, a tea-time snack, or a light meal, these canapes are sure to be a hit with guests of all ages.

Impress your guests with the unique flavors and presentation of rajgira farali canapés at your next gathering, and enjoy the wholesome goodness of this nutritious and flavorful snack option.

Pro tips for rajgira paratha canapés. 1. In a bowl put 1 cup rajgira (amaranth) flour. Many fasting traditions have restrictions on grains and legumes. Rajgira flour, however, is considered acceptable on these fasting days. This allows for a base for these canapés that adheres to religious dietary guidelines. Rajgira flour is naturally gluten-free, making it a suitable option for people with gluten intolerance who might also be observing a fast. 2. 1 cup boiled and peeled potato cubes. Potatoes are often permitted on fasting days. This makes them a valuable addition to recipes like Farali Paratha Canapés, providing some substance and variety within the limitations of the fast.

Enjoy rajgira paratha canapés recipe | rajgira farali potato canapés | amaranth flour canapés | savory amaranth crackers | with step by step photos.

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Rajgira Paratha Canapes recipe - How to make Rajgira Paratha Canapes

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Preparation Time: 20 mins Cooking Time: 10 mins Baking Time: 20 Minutes Baking Temperature: 180° C (360° F) Total Time: 50 mins 16Makes 16 canapes
Show me for canapes

Ingredients

For The Farali Paratha Canapés
1 cup rajgira (amaranth) flour
1 tbsp oil
rock salt (sendha namak) to taste
1/4 tsp oil for greasing

For The Aloo Subzi
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 cup boiled and peeled potato cubes
salt to taste
1 tbsp finely chopped coriander (dhania)
4 tsp farali green chutney

For The Garnish
2 tsp freshly grated coconut

Method

For the paratha canapés

In a bowl add rajgira flour, oil and rock salt, mix well.
Knead into a soft dough using very little water if required.
Divide the dough into 16 equal portions.
To prevent sticking of the sticky rajgira dough, drizzle a small amount of oil into a zip lock bag and spread it around with a brush.
Gently press the dough ball flat. Then, use the other half of the zip lock bag or a sheet of plastic wrap to cover the dough.
Place each dough portion between a greased zip lock bag or two sheets of plastic wrap. Use the back of a small, round container (vati or katori) to press each portion into a thin circle 1 inch (25 mm) in diameter.
Transfer the rolled dough circles to a greased baking sheet. Prick each canapé with a fork.
Bake in a pre-heated oven at 180°c (360°f) for 10 minutes.
Flip over and bake the other side for 10 minutes.
Rajgira canapé base is ready.

For the aloo subzi

Heat the oil in a non- stick kadhai, add the cumin seeds.
When the seeds crackle, add the green chillies, potatoes and rock salt, mix well and cook for 3 to 5 minutes on a medium flame, stirring twice in between.
Add the coriander and mix well, divide into 16 equal portions and keep aside.

Rajgira paratha canapés

Arrange the paratha canapés on a serving platter, top each canapé with a portion of the aloo sabzi and then a little green chutney.
Serve the rajgira paratha canapés immediately garnished with coconut.

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like Rajgira paratha canapés

like Rajgira paratha canapés recipe | Amaranth Flour Canapés | farali paratha potatoe canapés | Savory Amaranth Crackers | Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it. Like farali recipes then below are some of my go-to recipes that can be consumed during faral :
- Farali Pattice
- Farali Misal
- farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | Ekadashi vrat upvas tikka |

what is Rajgira paratha canapés made of ?

what is Rajgira paratha canapés made of ? See below image of list of ingredients for Rajgira paratha canapés.

making the base for the canapés

in a bowl put 1 cup rajgira (amaranth) flour. Many fasting traditions have restrictions on grains and legumes. Rajgira flour, however, is considered acceptable on these fasting days. This allows for a base for these canapés that adheres to religious dietary guidelines. Rajgira flour is naturally gluten-free, making it a suitable option for people with gluten intolerance who might also be observing a fast.
Add 2 tbsp oil.
Add rock salt (sendha namak) to taste. We added 1/4th tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.

Mix well.
Knead into a stiff dough using very little water if required. We used 4 tablespoons water.
Divide the dough into 16 equal portions.
To prevent sticking of the sticky rajgira dough, drizzle a small amount of oil into a zip lock bag and spread it around with a brush.
Gently press the dough ball flat. Then, use the other half of the zip lock bag or a sheet of plastic wrap to cover the dough.

Place each dough portion between a greased zip lock bag or two sheets of plastic wrap. Use the back of a small, round container (vati or katori) to press each portion into a thin circle 1 inch (25 mm) in diameter.
Transfer the rolled dough circles to a greased baking sheet. Prick each canapé with a fork.
Bake in a pre-heated oven at 180°c (360°f) for 10 minutes.
Flip over and bake the other side for 10 minutes.

making aloo sabzi topping for canapé

Heat 2 tsp oil in a non- stick kadhai.

Add 1/2 tsp cumin seeds (jeera).
Let the seeds crackle.
Add 1 tsp finely chopped green chillies. During Farali fasts, many ingredients are restricted. This can limit the flavor profile of dishes. Green chilies add a bit of heat and spice, which can help to liven up the potato topping and make it more interesting.
Add 1 cup boiled and peeled potato cubes. Potatoes are often permitted on fasting days. This makes them a valuable addition to recipes like Farali Paratha Canapés, providing some substance and variety within the limitations of the fast.
Add rock salt (sendha namak) to taste. We added 1/4th tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.

Mix well and cook for 3 to 5 minutes on a medium flame, stirring twice in between.
Add 1 tbsp finely chopped coriander (dhania). Coriander leaves are classified as a herb, not a spice or grain that might be restricted during fasting periods. Many fasting traditions allow the use of herbs like coriander for additional flavor.
Mix well.
Divide topping into 8 equal portions and keep aside.

serving Farali Paratha Canapés

Arrange the paratha canapés on a serving platter.

Top each canapé with a portion of the aloo sabzi.
Then add a little farali green chutney
Garnished with coconut.
Serve Rajgira paratha canapés recipe | Amaranth Flour Canapés | farali paratha potatoe canapés | Savory Amaranth Crackers | immediately.

pro tips for Farali Paratha Canapés

In a bowl put 1 cup rajgira (amaranth) flour. Many fasting traditions have restrictions on grains and legumes. Rajgira flour, however, is considered acceptable on these fasting days. This allows for a base for these canapés that adheres to religious dietary guidelines. Rajgira flour is naturally gluten-free, making it a suitable option for people with gluten intolerance who might also be observing a fast.

Add rock salt (sendha namak) to taste. We added 1/4th tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
Add 1 cup boiled and peeled potato cubes. Potatoes are often permitted on fasting days. This makes them a valuable addition to recipes like Farali Paratha Canapés, providing some substance and variety within the limitations of the fast.