Rajgira puri
Light, crispy, and naturally gluten-free, Rajgira Puri is a vrat favorite made with rajgira (amaranth) flour and mashed potatoes. This wholesome dough is kneaded soft, then rolled and fried to golden perfection. The result? A beautifully puffed puri with a delicate crunch on the outside and a soft, melt-in-the-mouth texture inside. Perfectly paired with aloo sabzi, yogurt, or a simple bowl of chilled dahi, it’s a nourishing and satisfying meal during fasting days. Nutritious, delicious, and super easy to make.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
5-6 puris
INGREDIENTS
- ½ cup rajgira flour
- ¼ boiled mashed potato
- Water to knead to the dough
- ½ tsp oil
- Salt to taste
Oil to fry
METHOD
- In a plate mix together all the ingredients to make a semi soft dough.
- Divide the dough into equal parts and roll them out.
- Heat oil for frying and fry these puris until golden brown.
