Rajgira Poori /Amaranth Flour Poori

Amaranth flour is a gluten-free, protein-rich flour widely used as fasting food in North India. It is produced by grinding seeds from the amaranth plant into a fine powder. Although technically not a grain, amaranth yields a buff-colored, grain-like flour. Amaranth flour’s protein gets high marks for quality because of its rich content of the amino acids lysine and methionine. Waterchesnut/ Singada flour can also be used in place of amaranth flour in this recipe or combination of both the flour in the ratio of 1:1 can also be used.

Amaranth Flour  - 1 cup
Potatoes - 3/4 cup boiled and mashed
Red Chili Powder - 1 tsp
Himalayan Pink Salt/Sendha Namak - to taste (optional or use regular salt)
Ghee /Oil - for frying
Curd - as side

Step I - Dough

  1. Slight roast the amaranth flour and let it cool.
  2. Add salt and chili powder and mix well.
  3. Add the potatoes and make a soft dough.
  4. Add few table spoons of hot water if needed.

Step II - Frying Poori

  1. Heat oil/ghee in a deep pan to 350 F.
  2. Take a small portion of the dough and shape like a ball.
  3. Shape the dough ball like a disc pressing between your plams.
  4. Roll between two plastic sheets to a circle of thickness < 1/8''. 
  5. Take the rolled dough in the palm of your hand and drop in oil carefully.
  6. When the poori starts coming up in the oil lightly press with a spoon.
  7. When it puffs up turn and cook the other side.
  8. When both sides are golden brown take out and drain on paper.
  9. Serve hot with curd. 

PS: If u do not want to deep fry cook on skillet like Paratha.


  1. very unique recipe and nice fluffy poori.

    On-going event: Healthy vegetarian side dishes.

  2. Poori looks so good! Would love to grab one,

  3. So soft and delicious looking puris, lovely pics all of them.

  4. Healthy fasting recipe, looks super delicious!

  5. perfectly made pooris.. looks amazing.. love it!!

  6. Nice.. I made them while I was in India too.. here we don't get this flour..