Rajgira Ni Puri is one of the ingredients that is used during the Navaratri fasting days. It is also called Amaranth Puri. Rajgira Ni Puri is simple to make. It is gluten-free.
You can add Boiled and mashed potato as a binding agent. I made without potato. Care needs to be taken while rolling the puri. It’s not easy to roll like our regular puri.
I would recommend you to add 1 large boiled and mashed potato in 2 cups of rajgira flour while kneading the dough if you are making it the first time. You can serve Rajgira Ni Puri with Suka Aloo Sabzi, Shrikhand or with Kadhi.
These puris absorb a good amount of oil. Always fry them in hot oil. Make puri medium-sized thickness, neither thick nor thin.
How to make Rajgira Puri?
1. Take rajgira flour, salt and ghee in a big mixing bowl. Mix them very well.
2. Add little milk or water and begin to knead the dough. The dough should not be sticky.
3.Cover it and keep it aside for 15 minutes. Divide the dough into 18 equal size balls.
4. Roll a medium-sized puri, neither thin nor thick and fry them in hot oil.
5. Drain the Rajgira Puri on a paper napkin.
6. Rajgira Puri / Rajgara Ni Puri / Vrat Ki Puri is ready. Serve this hot with Aloo sabzi or Vrat Ki Kadhi.
Rajgira Puri
Ingredients
- Rajgira Flour / Amaranth flour - 2 cups
- Salt to taste
- Warm Milk Or water - ½ cup or as required
- Ghee - 2 tbsp
- oil for frying
Method
- Take rajgira flour, salt and ghee in a big mixing bowl. Mix them very well.
- Add little milk or water and begin to knead the dough. The dough should not be sticky.
- Cover it and keep it aside for 15 minutes. Divide the dough into 18 equal size balls.
- Roll a medium-sized puri, neither thin nor thick and fry them in hot oil.
- Drain the Rajgira Puri on a paper napkin.
- Rajgira Puri / Rajgara Ni Puri / Vrat Ki Puri is ready. Serve this hot with Aloo sabzi or Vrat Ki Kadhi.
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