Name: Rajgira or amaranth puri recipe by Charus Cuisine at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: Rajgira atta 2 cups; Potato - 1; Rock salt as required; Water as required; Oil for frying

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.

Instructions

Boil the potato. Once cooled down, mash the potato and keep it aside.
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
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.
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.
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.
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.

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