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Rajgira Paratha for Ekadashi — ISKCON Vrat Recipe (Amaranth Paratha, No Onion No Garlic)
Rajgira Paratha for Ekadashi is a hearty, protein-rich flatbread made from rajgira atta (amaranth flour) — one of the most nutritious ISKCON-approved Ekadashi preparations. Cooked on a hot tawa in pure ghee, these parathas have a slightly nutty, earthy flavour unique to amaranth, with a soft, slightly dense texture that sustains energy throughout the fasting day. The dough is prepared without water — mashed boiled potatoes provide all the moisture needed, acting as a natural binder for the delicate amaranth flour. In ISKCON temple kitchens from Mayapur to Chowpatty, Rajgira Paratha has earned its place as one of the most satisfying Ekadashi breads — substantially more filling than kuttu puri and higher in protein than sabudana. Srila Prabhupada encouraged devotees to eat simply and sattvically on fasting days — this rajgira paratha, made with ghee, sendha namak, and minimal spicing, perfectly embodies that spirit. Free of onion, garlic, and all tamasic ingredients, it is a complete Ekadashi meal when served with yogurt or coriander chutney (no onion, no garlic). A nourishing choice for devotees, families, and anyone following Vaishnava Ekadashi tradition.
Why This Recipe Is Ekadashi Approved
Rajgira (amaranth) belongs to the genus Amaranthus — a broadleaf plant entirely unrelated to cereal grasses like wheat, rice, or barley. Amaranth seeds are classified as pseudocereal, not anna (grain) in the Vaishnava fasting context. The Padma Purana and Skanda Purana list grains as prohibited on Ekadashi because Brahma's sin resides in them on that sacred day. Seeds of broadleaf plants — amaranth, buckwheat, water chestnuts — are not included in this prohibition and have been accepted in Vaishnava fasting tradition for centuries. Rajgira is uniquely nutritious among fasting flours: it contains complete protein (including lysine, rare in plant foods), calcium, iron, magnesium, and antioxidants. ISKCON temples have served Rajgira Paratha on Ekadashi as a nourishing, sattvic, grain-free flatbread for decades. Sendha namak is used instead of regular salt. No onion, no garlic — in full compliance with ISKCON's sattvic fasting standard. Srila Prabhupada's Ekadashi standard included simple, sustaining preparations that support intense japa and study.
🙏 Srila Prabhupada's Guidance: Srila Prabhupada wrote in Nectar of Devotion: 'Ekadashi is the day of the Supreme Lord. One who observes Ekadashi is very dear to Me.' Rajgira Paratha — a protein-rich, sattvic flatbread made without grains — supports the body through a day of fasting and intensified spiritual practice, giving the devotee physical energy for extended japa, kirtan, and scripture reading.
Ingredients
- 2 cups rajgira atta (amaranth flour)
- 2 medium potatoes, boiled and mashed
- 1 tsp sendha namak (rock salt)
- ½ tsp cumin powder
- 1 green chilli, finely chopped
- 1 tsp ghee (for dough)
- Ghee for cooking on tawa
- Extra rajgira flour for dusting
💡 Key Tip
Rajgira dough is more delicate than wheat — roll gently and don't make it too thin. If the dough cracks while rolling, it needs slightly more moisture. Cook on medium heat to allow the inside to cook through without burning the outside.
Nutritional Note
Amaranth is one of the most nutritious fasting flours available — a complete protein containing all essential amino acids including lysine. High in calcium, iron, magnesium, and antioxidants. Gluten-free. Ghee adds fat-soluble vitamins. An exceptionally nourishing Ekadashi meal for sustained energy and satiety.
Step-by-Step Instructions
- 1
Make the Dough
In a large mixing bowl, combine rajgira atta, mashed potatoes, sendha namak, cumin powder, green chilli, and 1 tsp ghee. Mix and knead gently into a soft, smooth dough. The mashed potato provides all the moisture required — add water only if the dough is too dry (1 tbsp at a time). Rajgira dough is more delicate than wheat dough; knead gently and do not overwork.
- 2
Divide into Balls
Divide the dough into 8 equal portions. Roll each portion gently between your palms into a smooth ball. If the dough cracks, it needs a little more moisture — add ½ tsp water and knead again.
- 3
Roll the Parathas
Dust your rolling surface lightly with rajgira flour. Place a dough ball and roll gently into a circle approximately 5-6 inches in diameter and medium thickness. Do not roll too thin — rajgira parathas tear easily if made too thin. If the edges crack, gently press them together and continue rolling.
- 4
Cook on Tawa
Heat a tawa or flat pan on medium heat. Place the paratha on the hot tawa. Cook for 2-3 minutes until small golden spots appear on the underside. Flip and apply ½ tsp ghee. Cook the other side for 2-3 minutes with ghee, pressing gently with a spatula at the edges. Flip once more — both sides should have golden spots and the paratha should be cooked through.
- 5
Offer and Serve
Stack cooked parathas on a plate lined with a cloth to keep warm. Offer to Lord Krishna on the altar. Serve hot with sendha namak yogurt, green coriander chutney (no onion, no garlic), or alongside jeera aloo.
🪷 Offer to Krishna First
Before honouring this prasadam, offer it to Lord Krishna on your home altar with the standard offering prayer:
namo brahmanya-devāya go-brāhmaṇa-hitāya ca
jagad-dhitāya kṛṣṇāya govindāya namo namaḥ
Once offered, it becomes maha-prasadam — transcendental food that purifies the soul.
Chant while you cook — open the Bhajans Playlist and let the kitchen become a place of devotional service.
Related Pages
Frequently Asked Questions
About This Recipe
- As served in ISKCON temples worldwide on Ekadashi fasting days
- Following Srila Prabhupada's Ekadashi standards from Yamuna Devi's Lord Krishna's Cuisine
- Verified against ISKCON Desire Tree's Ekadashi food guidelines
- KC Zenithians community preparation — prepared and offered at Nallagandla satsang
This recipe follows ISKCON Ekadashi standards as established by Srila Prabhupada.
