Rajgira Puri | Vrat ki Poori | Rajgira Aloo Puri
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.
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.