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, kuttu poori, 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.
serve these rajgira ki pooris with vrat wale aloo, dahi arbi, kaddu ki sabzi, vrat ki kadhi or dahi aloo vrat recipe.
if you are looking for more fasting recipes then do check kaddu ka halwa, sabudana khichdi, aloo jeera, swang ke chawal ka uttapam and sabudana thalipeeth.
rajgira poori or amaranth pooris recipe below:
rajgira ki poori recipe | amaranth poori recipe
rajgira poori recipe - fried puffed breads made from amaranth flour & boiled mashed potatoes.
ingredients (1 cup = 250 ml)
- 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
how to make recipe
- 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.
recipe 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.
About
- i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.
i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.
all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.
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Can we use Flax seed flour as a binding agent instead of aloo…
you will have to give a try. i am not sure if flax seeds will be able to bind the dough. but adding flax seeds will definitely improve the nutrition. another method is to add hot water to the flour. mix well. cover and keep aside till the mixture cools. then make a dough and then roll. the hot water helps in binding the dough.
Hi Dassana, This recipe looks awesome . Can’t wait to make it ! 🙂 Given the restrictions during navratri on food, oil etc, I wanted to know which oil do you use for frying these pooris? Once again, keep up the good work ! 🙂
thanks radhika. i use peanut oil for deep frying or shallow frying and for any sauteing, i use ghee or peanut oil.
tamari recipe bahu j saras chhe pan tame ene hindi ma pan apo plz
thank u
thanks harshu. trying to get the recipes done in hindi.
The recipe looks very yummy. Can you please let me know, how many poori’s you can make using above proportion? I have to make poori’s for 50 people.
you will get about 8 to 10 pooris. just increase the ingredients proportionately.
very nice dish
thanks amit
Hurray I made this poori for my son who is allergic to gluten as well as picky eater. Its an instant hit. Thank you very much . Wonderful recipe.
welcome raji. glad to know this.
I am not a big poori fan and hence decided to make rotis with it. I didn’t roll the rotis very thin not too thick but the rotis feel raw from inside despite cooking them pretty well. Do you think it’s because of the potatoes we mash in ?? Or the roti actually raw I can’t make out. I used ghee on both sides in rotis to keep it soft. Do u think it’s because of the ghee ?? I made it like paranthas.
I love all ur recipes but I m struggling on this one if I cooked them properly.
hi rajni, i make rotis too from this dough and they taste raw from within. the potatoes are cooked, so the rawness if from the rajgira atta. it should be cooked more, so that the rawness goes away. its not due to the ghee either. if the rotis are cooked well, then there will be no rawness. just heat the tava to medium heat. place the roti and one side is partly cooked, turn over and cook the other side. spread some ghee on top. flip and now cook the ghee smeared side. spread ghee on the top which did not have ghee. flip and cook again. flip once or twice till the rotis are cooked well.
One has to flatten the dough with a rolling-pin or palms of the hands? Please let me know. Thanking You. Jai Mata Di!
welcome jai. you can use either of the two. jai mata di.
Hello Dassana…..thankyou so much for all your Vrat recipes and Navratri Vrat procedure 🙂 … I have a question though……..Can I use arrowroot powder to bind the poories instead of potatoes becoz I’m Diabetic and want to avoid potatoes as much as I can in order to watch and maintain my daily Carb intake ….. if yes then do you have any idea that what amount has to be used for say 2 cups of atta…???……..Thanking in advance…. and wish you and your family Happy Navratras….. 🙂
welcome bhumika. arrow root flour is also non glutinous and won’t help in rolling the pooris. i suggest to knead the rajgira atta with hot water. if you want you can add arrow root flour, but won’t make any difference. let the doough cool. then flatten the pooris on a ziplock bag with your palms applying some oil on your palms, then fry them. you can check this recipe if rice pooris for the method – https://www.vegrecipesofindia.com/rice-pooris-recipe-tandalache-vade/
wishing you and your family too happy navratras.
Hello dassana…. since 2 years i had given up doing fasts just because kuttu atta,rajgira atta dont bind easily so it was difficult to make pooris and my family missed wholesome meal on day of fast…thanks to u dassana yesterday..on janmashtami i counted on u and made rajgira poori and arbi your way… and u never let me down… my 6 yr old son liked it a lot and my husband praised a lot..
thanks my friend…my mentor…
bas dum aaloo aaj dekha…nhi toh woh bhi banaya hota maine…
regards…
welcome monika and thanks for your sweet words. glad to know that you all liked the recipes. you can make dum aloo on coming navratri 🙂
Thanks for the recipe. Will try this recipe today..Outside India in Singapore we got this atta saying ‘Rajgara atta’ so wasnt sure its the same but the packet said amaranth in bracket so it should be the same.
rajgira atta is amaranth flour 🙂