Rajgira puri is a fried, puffed bread or poori made from Rajgira flour (or amaranth flour) and mashed boiled potatoes. These pooris make a perfect filling fasting meal when served with a side of any fasting curry. Rajgira flour is widely consumed during Hindu fasting, like Navratri vrat, Ekadashi, etc. Rajgira flour is made from the amaranth plant's seeds, which are gluten-free and a plant-based ingredient. This flour has a slightly sweet, nutty and earthy flavour.Rajgira, or amaranth, is an ancient seed; it contains so many health benefits and has been considered a superfood. It is brimming with nutrients like fibre and proteins and is rich in antioxidants, carbohydrates, iron, calcium and other vitamins and minerals. This Rajgira Puri is one way to include it in your diet, especially during your vrats or fasts. This recipe is a gluten-free and vegan recipe, and all the ingredients are plant-based.The combination of this aloo ki sabji and puri is a match made in heaven. This aloo sabji is a quick preparation with minimal ingredients that you can make in 5 minutes and tastes yum with hot puri.
Utensil and Tools
- Vinod Platinum Triply Stainless Steel Kadai
- Prestige Omega Deluxe Granite Kadai
- Silicon Spatula
- Borosil Glass Mixing Bowl
- Philips Induction Cook Top
Ingredients
For Puri
- 2 cups Rajgira flour (Amaranth Flour)
- 2 medium Boiled Potatoes , grated
- 1 tsp Ginger-Green chilli paste
- 1 Green Chilli , finely chopped
- 1 tbsp Coriander leaves
- Rock salt (sendha namak) to taste
- 1 ½ tbsp Peanut oil
- Water As required
- Peanut oil For frying
- Rajgira flour For dusting
For Aloo Sabzi
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 10-15 Curry Leaves
- 2 Green Chillies , finely chopped
- 1 tsp Ginger , finely chopped
- 4 medium Boiled Potatoes 4 medium, diced
- ½ cup Roasted Peanut , coarsely grounded
- Rock Salt To taste
- 1 tbsp Lime Juice
- ¼ cup Coriander Leaves
Video
Instructions
- Add rajgira atta, boiled grated potatoes, green chilli, ginger-green chilli paste, coriander leaves, oil and salt in a big mixing bowl. Mix the whole mixture well with your fingers.
- Start kneading the dough; add very little water, just about ½ to 1 tsp at a time, and begin kneading the dough. Add water as required to make a smooth dough.
- The dough should not be sticky. If the dough feels sticky, add some amaranth flour and knead again. Apply 1 tsp of oil on the dough; cover the dough and Keep aside for 10 minutes.
- Divide the dough into equal size balls. Dust the rolling board or work surface with flour. Roll medium-sized puris on a dusted work surface, neither thin nor thick and fry them in hot oil.
- Drain them on paper napkins to remove the excess oil.
- Serve rajgire ke puri hot with any vegetable curry, aloo ki sabzi or paneer curry.
Aloo Subji
- Heat up the ghee in a Pan, then add Cumin Seeds, Curry Leaves, Green Chillies (chopped), ginger and Potatoes (boiled & diced).
- Cook it for 2 minutes then add Peanuts (roasted & grounded) and sendha namak (Rock Salt). Mix them well and add Lime Juice and Coriander Leaves.
- Turn off the flame and keep it aside.
Nutrition
Calories: 428kcalCarbohydrates: 67gProtein: 13gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 149mgPotassium: 1005mgFiber: 10gSugar: 2gVitamin A: 122IUVitamin C: 80mgCalcium: 101mgIron: 5mg
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