Rajgira Puri
The Hindu vrat or fasting season in India is not just about observing fasts to cleanse the body, mind and soul but is also about mindful eating and consumption of some really nutritious and wholesome produce. One such plant is amaranth or rajgira, the seeds and flour of which, is very popular during religious fasting. Rajgira ki Puri is one of those many dishes that can be made with rajgira atta (amaranth flour). This happens to a be a non-cereal product, thus, is naturally gluten-free. This recipe also uses all plant-based ingredients and is therefore, vegan too.
About Rajgira Puri
Amaranth flour is one of the ingredients that 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 a.k.a amaranth flour.
Apart from the Rajgira Puri, you can also use amaranth flour to make savory dishes like roti, Rajgira Paratha, pakora, desserts like Rajgira Kheer and even as a binding and thickening agent.
However, it is best to follow the rules and regulations based on your family traditions while using an ingredient to cook food during fasts. For the same, refer to this list of ingredients for Navratri Fasting.
Rajgira ki Puri is very simple to make. Apart from the water and oil that you have to use to knead the dough and fry the pooris, the recipe has only 3 ingredients in it. There’s obviously the rajgire ka atta (amaranth flour), potato and edible rock salt.
Since there is no gluten in amaranth flour, boiled mashed potatoes are used as a binding agent. Also, 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 1 teaspoon at a time and knead the dough.
You can also use sweet potato, instead of potatoes, as a binding agent. But keep in mind that it will have the flavors or sweetness of sweet potato in it.
With the same Rajgira Puri dough, you can even make rotis or parathas. The pooris tend to be heavy and filling.
So, once a while, especially on your non-fasting days, you can try the rotis or parathas and include them in your regular meals.
Unlike regular whole wheat or atta pooris, the Rajgira Puri absorbs quite a good amount of oil. So, to reduce the oil absorption while preparing, fry the pooris in a moderately hot oil. Make puris of medium sized thickness, meaning neither thin nor thick.
Thickly rolled Rajgira Puri will 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.
In addition to this Rajgira Puri, you can consider making Kuttu Ka Paratha, Kuttu Poori, Singhare Ki Poori and Vrat Ke Chawal Ka Pulao too for Navratri fasting. You can also refer this signature compilation of Navratri Fasting Recipes.
The best way to relish these rajgira pooris is to serve them with Vrat Wale Aloo, dahi arbi, Kaddu Ki Sabzi, Vrat Ki Kadhi or dahi aloo.
Rajgira Benefits
Rajgira or amaranth is an ancient seed and because of its many health benefits, is been considered as a superfood too. It is brimming with nutrients like fibre, proteins and is rich in antioxidants, carbohydrates, iron, calcium and other vitamins and minerals.
One of the most important features is that it is organically free of gluten. So, a great alternative to wheat as well.
This Rajgira Puri is one way to include it in your diets, especially during your vrats or fasts. Apart from this also, you should have rajgira on a regular basis because:
- It aids in weight management, weight loss and improves digestive processes.
- Rajgira is an excellent food for enhancing the immune system; bone, muscle, hair and heart health; and lowering blood cholesterol levels
- It is known to reduce inflammation; thus, reduce chronic pains from diabetes or autoimmune conditions.
- Amaranth is also known to help reduce chances of anaemia.
Reference Link:
https://www.healthline.com
Step by Step Photo Guide Above
Rajgira Puri | Amaranth Puri
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.
- The potatoes can also be peeled first and then halved or quartered or cubed and later boiled in water.
- Once fork tender, drain all the water. Let the potato cool completely.
- Peel and mash it finely in a bowl. There should be no chunks in the mashed potatoes. You could also opt to cook the potato in a steamer pan or in a stovetop pressure cooker or an electric pressure cooker like the Instant Pot.
Make Dough
- Add rajgira flour and salt to the mashed potatoes. First mix the whole mixture well.
- Then add very little water, just about ½ to 1 teaspoon and begin to knead the dough.
- Again add ½ to 1 teaspoon of water and knead so that there is no dryness in the dough.
- Remember to add water as needed while kneading the dough.
- The dough should not be sticky or look floury or dry. If the dough feel sticky add some amaranth flour and again knead. If it looks floury, add in some water and knead.
- Keep aside covered for 15 minutes.
Roll & Fry Rajgira Puri
- Pinch portions of th dough and roll to small to medium-sized balls. Keep 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 kitchen paper napkins to remove excess oil.
- Serve Rajgire ke Poori hot or warm with a satvik vegetable curry/sabzi or paneer curry.
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 chilli paste and ginger paste for a spiced flavor and taste.
- Add very little water while kneading, bit by bit. 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.
Nutrition
This Rajgira ki Puri recipe from the blog archives first published in October 2013 has been updated and republished on August 2023.
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.
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 🙂