Rajgira puri recipe (Vrat ki poori)
US measuring cups are used (1 cup = 240 ml)
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 10 puris
- ¾ cup Rajgira ka atta (Amaranth flour)
- 1/3 cup Potatoes Boiled and mashed
- rock salt (sendha namak) to taste
- 1 tablespoon Warm water or as needed
- Oil to fry pooris
making the dough:
Boil the potato, let it cool completely, peel it and mashed it well. make sure there are no chunks of potatoes. You can grate it as well.
Take rajgira atta, salt and mashed potato in a bowl.
Mix it well using your fingertips. dough almost come together.
Depending on how much moisture is present in your boiled potato, you may or may not need any extra water. if needed add a teaspoon of water at a time and knead into a dough.
Making rajgira puri recipe:
Divide the dough into 10 equal portions and make smooth round balls.
Work with one ball at at time.
Now for this pooris, you cannot roll easily like regular pooris. So use any ziplock bag to avoid sticking to the surface.
Pat it with your fingers and shape into round medium thickness pooris.
If the edges are breaking then seal it and pat it again to get even thickness.
Prepare 4-5 pooris and keep into a plate covered.
Now heat the oil in a pan for frying on medium-high heat. Oil should be hot (not medium).
Once hot add one poori at a time. It will puff up.
Once browned from bottom side then flip it and cook other side.
Once cooked then drain the excess oil using slotted spatula.
Remove it to the paper towel lined plate
and repeat the same with rest of the pooris.
Serving: 2poori | Calories: 307kcal | Carbohydrates: 20.4g | Protein: 4.3g | Fat: 23.7g | Saturated Fat: 3.3g | Cholesterol: 0mg | Sodium: 239mg | Potassium: 124mg | Fiber: 2.8g | Sugar: 0.5g
*Nutrition information is a rough estimate for 1 serving
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