Rajgira ki Poori
Rajgira poori or amaranth poori is fried puffed breads made from amaranth flour & boiled mashed potatoes.
Servings: 2 to 3
Ingredients
- 2 cups rajgire ka atta or amaranth flour
- 1 large potato
- rock salt (edible and food grade) (sendha namak) as required
- water as required
- some rajgira atta or amaranth flour for dusting
Instructions
- 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.
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.