Rajgira Puri
by Geetha Patil

Amaranth flour is widely used during the Navratri fasting days. Besides having an earthy and nutty flavor, it is also a storehouse of many essential nutrients. This makes it extremely beneficial for our health. This tasty Rajgira Puri is one of the easiest recipe that you can make with the Rajgira atta/Amaranth flour.

You can also use amaranth flour to make savory dishes like Rajgira Paratha, pakora, desserts like Rajgira Kheer and even as a binding and thickening agent.

Ingredients

• 2 cups Amaranth flour (rajgire ka atta)
• 1 potato – large
• Rock salt (edible and food grade) (sendha namak) as required
• Water – as required to knead the dough
• Some Rajgira atta or Amaranth flour – for dusting
• Oil – for deep frying, as needed

Instructions

Boil Potato

• Boil the potato with water almost covering it in a pan or pot. Once cooked drain all the water. Let the potato cool completely.

• Peel and mash them finely in a bowl. There should be no chunks in the mashed potatoes.

Make Dough

• Add Rajgira flour and salt to the mashed potatoes. First mix the whole mixture well.

• If needed, add very little water, just about ½ to 1 teaspoon and begin to knead the dough like our regular wheat flour dough. Keep aside covered for 15 minutes.

Roll & Fry Rajgira Puri

• Make Leamon size dough balls and keep them  aside covered with a lid or a cotton napkin.
• On a flour dusted work surface, roll each ball to medium-sized poori, neither thin nor thick. Fry them in medium hot oil in batches until puffy and golden.
• Remove the Rajgira puri with a slotted spoon and place them on paper napkins to remove excess oil.
• Serve Rajgira Poori hot or warm with a Satvik vegetable curry/sabzi.

Notes

·       You can also use sweet potato instead of potatoes as a binding agent. But it will have the flavors or sweetness of sweet potato in it.

·       Consider adding a bit of crushed black pepper or ground black pepper powder, or green chili paste and ginger paste for a spiced flavor and taste.

·       Add very little water bit by bit while kneading, The moisture from the cooked and mashed potatoes also help in binding the dough.

·       Roll to medium thickness and not thick or thin.

·       Remember to fry the amaranth puri in medium hot oil. If the oil is not moderately hot, the puri will soak up a lot of oil.

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