Rajgira or amaranth puri | How to make Rajgira or amaranth puri

By Charus Cuisine  |  20th Oct 2015  |  
4 from 1 review Rate It!
  • Rajgira or amaranth puri, How to make Rajgira or amaranth puri
Rajgira or amaranth puriby Charus Cuisine
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About Rajgira or amaranth puri Recipe

Rajgira or amaranth contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, potassium and it is the only grain which contains Vitamin C. Also as it is easy to digest and they are perfect for people on fasts, Rajgira puris are prepared during Navratri or fasting days from amaranth or rajgira flour and boiled potato. They are ideally had during vrat days. Rajgira puris can also be made with sweet potato. But it will have a sweet taste to it. Rajgira puris goes well with any vegetable gravy or dahi aloo or any paneer dish.

Rajgira or amaranth puri is a delicious dish which is enjoyed by the people of every age group. The recipe by Charus Cuisine teaches how to make Rajgira or amaranth puri step by step in detail. This makes it easy to cook Rajgira or amaranth puri in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Rajgira or amaranth puri at home. This amazing and mouthwatering Rajgira or amaranth puri takes few minutes for the preparation and 30 minutes for cooking. The aroma of this Rajgira or amaranth puri is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Rajgira or amaranth puri is a good option for you. The flavour of Rajgira or amaranth puri is palatable and you will enjoy each and every bite of this. Try this Rajgira or amaranth puri and impress your family and friends.

Rajgira or amaranth puri

Ingredients to make Rajgira or amaranth puri

  • Rajgira atta 2 cups
  • potato - 1
  • rock salt as required
  • water as required
  • oil for frying

How to make Rajgira or amaranth puri

  1. Boil the potato. Once cooled down, mash the potato and keep it aside.
  2. Take a mixing bowl. Add rajgira atta, mashed potato and salt. Mix it thoroughly using your fingertips and make a dough out of it. Add just 1 to 2 teaspoons of water
  3. The dough should not be too sticky. If it is too sticky, add some more rajgira atta and knead again. Keep the dough aside for 15-20 minutes. Divide the dough into equal portions and make small round balls out of the dough.
  4. Roll the balls into regular medium sized puris. If you are not able to get round regular puris, just roll into big round puri. Cover with a round sharp lid and break the edges and get a round puri.
  5. Remove the excess flour by patting it with hand. Keep aside for deep frying. Heat sufficient oil in a frying pan on medium heat. Slide the puris gently and deep fry till golden brown.
  6. Once cooked, drain the puris in an absorbent paper to remove the excess oil. Serve rajgira puris hot or warm with aloo gravy, aloo jeera or matar paneer or any vegetable curry.

My Tip:

Deep fry the puris on medium heat. If the oil is not hot. it will absorb too much oil and if the oil is too hot, it tends to become dark brown in colour. Rajgira puris tend to be little heavy. So you can have it as a full fledged meal along with a vegetable curry or any gravy.

Reviews for Rajgira or amaranth puri (1)

Harpreet Chhatwal2 years ago