Rajgira ki poori recipe | Vrat ki poori | Amaranth puri
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Rajgira puri recipe (Vrat ki poori)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 10 puris
Calories 307kcal
Author Kanan


  • 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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