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.