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22 Comments

    1. 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.

  1. 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 ! 🙂3 stars

  2. 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.

  3. 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.

  4. 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.

    1. 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.

  5. One has to flatten the dough with a rolling-pin or palms of the hands? Please let me know. Thanking You. Jai Mata Di!

  6. 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….. 🙂5 stars

    1. 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.

  7. 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…5 stars

  8. 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.