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.

6 comments:

  1. very unique recipe and nice fluffy poori.

    On-going event: Healthy vegetarian side dishes.

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

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

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  4. Healthy fasting recipe, looks super delicious!

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

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

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