rajgira pooris recipe – as the name suggests these pooris are made from rajgira atta or amaranth flour.
amaranth flour is one of the ingredients that is used during the navratri fasting days. apart from making pooris, it is also used to make rotis, parathas, pakoras and even as a binding and thickening agent. for people who keep navratri fasting or vrat, i have already shared the compiled list of ingredients for navratri fasting.
rajgira ki pooris are simple to make. since there is no gluten in amaranth flour, boiled mashed potatoes are used as a binding agent. care needs to be taken while adding water. as if you add all the water at once, the dough will become very sticky and pasty. so avoid adding all the water at once. add half or one teaspoon at a time and make the dough.
with the same dough, you can even make rotis or parathas. i had made pooris for lunch and they were heavy. so in the night i made rotis from the dough.
apart from these rajgira pooris, you can consider making kuttu ka paratha, singhare ke atte ki poori and vrat ke chawal ka pulao for navratri fasting. you can also check this compiled collection of navratri fasting recipes.
these amaranth pooris absorb quite a good amount of oil unlike regular whole wheat pooris. so when preparing, to reduce the oil absorption, fry the pooris in hot oil. make pooris of medium sized thickness – meaning neither thin nor thick. thickly rolled pooris, just sink from one side and take a lot of time to cook. thinly rolled pooris break and oil seeps into them. if you cannot manage the pooris, then just make roti or paratha with them.
rajgira poori or amaranth pooris recipe below:
- 2 cups rajgire ka atta or amaranth flour
- 1 large potato (aloo)
- rock salt (sendha namak) as required
- water as required
- some rajgira atta or amaranth flour for dusting
boil the potato. let it cool completey. peel and mash it in a bowl.
add rajgira atta and salt. first mix the whole mixture well.
then add very little water, just about 1/2 to 1 tsp and begin to knead the dough.
again add 1/2 to 1 tsp water and knead so that there is no dryness in the dough.
the dough should not be sticky. if the dough feel sticky add some amaranth flour and again knead.
keep aside covered for 15 minutes.
on a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil.
drain the rajgira pooris on paper napkins to remove excess oil.
serve rajgire ke pooris hot with any vegetable curry/sabzi or paneer curry.
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.
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