In North and West India, there are a lot of foods that are allowed during fasting periods, and Rajgira or Amaranth is one of them. I used the flour of this nutritious seed to make Rajgira Puri. Also sometimes called Vrat ki Poori, this puri is made with Rajgira flour and mashed potatoes.

Rajgira or Amaranth has recently been discovered by the west for its many health benefits, including its high levels of calcium, magnesium and iron. Amaranth is widely used in India, with its leaves being used to make various kinds of stews like this Thotakura Ava Pettina Pulusu from Andhra Pradesh or dals like Thotakura Pappu and simple stir-fries like this Thotakura Vepudu. Amaranth seeds and flour are used to make a variety of sweets like this Rajgira Halwa or then laddu.

When I made Bhandare Wale Aloo ki Sabzi last week, I made this Rajgira Aloo Puri to go along with it. This puri, also called Vrat ki Puri, is thicker than the regular puris but the texture is must softer while being crisp. I quite like the taste of this puri and hope to make it again.

Tip: I found it much easier to shape the puri with hand than with a rolling pin. This is because the dough does not have much elasticity (Rajgira is gluten-free as is the potato) and so the puris break easily when being shaped.

Recipe for Rajgira Puri | Vrat ki Puri

Rajgira Puri | Vrat ki Poori | Rajgira Aloo Puri

Aruna

Rajgira Puri (also called Vrat ki Poori) is made on days of fasting in Navratri when many people in North and West India do not eat any grains. Because it is made with Amaranth flour and boiled potato, this dish is sometimes also called Rajgira Aloo Puri.

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Prep Time 15

Cook Time 30

Course Breakfast, Dinner, Lunch

Cuisine Indian, Punjabi, Udupi

Servings

Equipment

Kadai for Deep Frying

Ingredients

2/3 Cup Boiled and Mashed Potatoes (1 Large Potato)
1 Cup Rajgira Flour (Amaranth Flour)
Sendha Namak or Salt to Taste
Warm Water, if required
Oil to Deep Fry the Puri

Instructions

Making the Rajgira Puri Dough

Mash the potato well and ensure there are no lumps.
Mix together the mashed potato, rajgira flour and salt.
Knead well to form a smooth dough. Add 1 tsp warm water at a time, if needed.
Cover and set aside for 5 minutes. Do not leave the dough aside for long as it will dry out.

Shaping and Frying the Puris

To a kadhai, add enough oil to fry the puris. The depth of oil should be about 2".
Over medium flame, heat the oil till it is hot. Add a small flat piece of dough to the oil and it should rise immediately to the surface and fry there.
Divide the dough into 6 or 8 equal portions.
Roll each portion into a ball.
Dust the chakla (rolling board) generously with some rajgira flour.
Use damp fingers gently press the dough ball to form a 3" or 4" disc. The edges will be uneven and may even appear cracked. Do not make the puri too thin.
Transfer the puri to your palm and gently slide it into the hot oil.
When the puri puffs up, using a slotted ladle, gently flip it over to fry the other side.
When both sides are golden brown, remove the puri from the oil and just hold it in slotted ladle for a few seconds for the excess oil to drain out.
Transfer the puri to a plate.
Repeat the process to shape and fry other puris.
Serve the Rajgira Puri with Bhandare Wale Aloo ki Sabzi, Aloo ki Kadhi or then plain Dahi.

Notes

Use freshly boiled potatoes to make the dough because the moisture content will help bind the dough.
Make the puris as soon as you make the dough because the dough is completely gluten free and has a tendency to dry out. If you have made the dough earlier, just add 1-2 tsp of warm water and knead again.
If the dough is too wet, add some more flour. If it is too dry, add boiled potato if available, else warm water.

Keyword Rajgira Aloo Puri, Rajgira Puri, Upvas ka Khana, Upvas ki Puri, Vrat ka Khana, Vrat ki Poori

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

How to Make Rajgira Aloo ki Puri | Upvas ki Poori

Making the Dough for Rajgira Aloo ki Puri
1. Boil the potatoes well.
2. Let the potatoes cool a bit, and then peel and mash the potato such that there are no lumps. If there are lumps, the puri will split at that point.
3. Now in a plate, mix together the mashed potato, rajgira flour and salt.
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4. Mix the two well, and knead well to form a smooth dough. If the dough is too stiff, add 1 tsp warm water at a time and knead. If the dough is very soft, add a little rajgira flour and knead well.
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5. Cover and set aside for 5 minutes. Do not leave the dough aside for long as it will dry out.
Making the Vrat ki Puris
1. In a kadhai, over medium flame, heat enough oil to fry the puris. The depth of oil should be about 2″. To test the heat of the oil, add a small flat piece of dough to the oil and it should rise immediately to the surface and sizzle there.
2. While the oil is heating, divide the dough into 6 or 8 equal portions, and roll each portion into a ball.
3. Dust a rolling board generously with some rajgira flour.
4. Now, place one portion of the dough on the rolling board, and use damp fingers to gently press the dough ball to form a 3″ or 4″ disc. The edges will be uneven and may even appear cracked. Do not make the puri too thin as it will break.
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5. Now, transfer the puri to your palm and gently slide it into the hot oil.
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6. When the puri puffs up, using a slotted ladle, gently flip it over to fry the other side.
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7. When both sides are fried golden brown, remove the puri from the oil using a slotted ladle and just hold it for a few seconds for the excess oil to drain out.
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8. Transfer the puris to a plate or to a dabba.
9. In the same way, shape and fry other puris.
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Serve the Rajgira Puri with Bhandare Wale Aloo ki Sabzi, Dahi Wale Aloo, Aloo ki Kadhi, or then plain Dahi.