rajgira ki poori recipe, amaranth poori recipe
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4.5 from 4 votes

Rajgira ki Poori

Rajgira poori or amaranth poori is fried puffed breads made from amaranth flour & boiled mashed potatoes.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: main course
Cuisine: indian
Servings: 2 to 3
Author: Dassana Amit


  • 2 cups rajgire ka atta or amaranth flour
  • 1 large potato
  • rock salt (sendha namak) as required
  • water as required
  • some rajgira atta or amaranth flour for dusting


  • Boil the potato. Let it cool completely. 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 them on paper napkins to remove excess oil.
  • Serve rajgire ke poori 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.