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Rajgiri Ki Poori Recipe |How To Make Rajgiri Poori +VIDEO

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Rajgiri ki poori- Amaranth  flour bread with cumin spiced potatoes-food for fasting

Rajgiri ki poori- Most of the flours flours used during Fasting and Navratri are gluten free .-Rajgiri/Amaranth flour,Kuttu ka ataa/Buckwheat flour, Sabudana /sago, Samu/ Barnyarn Millet, Singhora /water chestnut flour are few among the favorite fasting foods.today I am posting the very popular fasting food-Rajgiri ki poori

Rajgiri flour is gluten free so we need to add some kind of starch for binding the flour. I have added boiled mashed potatoes but you can also add boiled arbi/taro root or boiled raw banana for binding.
All the tuber vegetables are used during fasting days i.e Potato,Sweet potato/shakar kand,Taro root/Arbi ,Yam/suran ,Pumpkin /kaddu are the widely used vegetables.
If you are looking for more fasting recipes/vrat ka khana then do check-

rajgiri poori

 

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rajgiri poori
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5 from 1 vote

Rajgiri Ki Poori With Jeera Aloo- Fasting Recipe

RAJGIRI KI POORI- AMARANTH  FLOUR BREAD WITH CUMIN SPICED POTATOES-FOOD FOR FASTING
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: fasting recipes, Main Course, Roti,paratha,poori ,Breads
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: amaranth recipes, rajgiri poori, vrat ki poori
Servings: 3 people
Author: Anjana Chaturvedi

Ingredients

  • 1.5 cup Amaranth Flour / Rajgiri Atta
  • 1/2 cup Taro root/Arbi boiled and mashed
  • 1 tsp Cumin seeds- 1 tsp
  • 3/4 tsp Pepper powder -3/4 tsp
  • to taste Salt- to taste
  • to fry Cooking oil/Ghee

Instructions

  • In a big and wide bowl add all the ingredients.
  • Mix and mash well ,then add water and make a medium soft dough.
  • Cover and rest for 5 minutes.
  • Knead the dough and make small balls of equal size.
  • Dust the balls with rajgiri flour and roll to make medium thick pooris/discs.
  • If you have difficality in rolling the pooris then place the dough ball between two greased thick plastice sheets and then roll.
  • Heat oil /ghee in a deep pan ,when become hot then gently slide the rolled poori in medium hot oil.
  • Press gently with a slotted spoon ,so it will puff nicely.
  • Fry from both sides till golden in colour.
  • Drain on a paper napkin and serve hot

Serving suggestions-serve Poori with jeera aloo,yoghurt or raita.

    Notes

     
    Note-
    *you may substitute boiled taro root with boiled potato to make rajgiri poori
     

    Comments

    2. Nupur UK-Rasoi says

      Never tried it before.. Well, most of your recipes I havent tried.. need to get back in action now to do all 🙂

    3. Anisha says

      The poories look very tempting and the aloo jeera is one of my favourite side dishes… the pics are really nice.. 🙂

    5. M D says

      This poori with aloo jeera looks so inviting and delicious. Wow!

    8. Chitz says

      Yummily.. Both the aloo & pooris are so inviting.. How perfectly puffed is each of the puri 🙂 Loved it.. Awesome..

    10. Maayeka says

      @Sapna rajgiri aata is made with ramdana,and you can also make these pooris with singhora(water chestnut) flour

    12. Sapana Behl says

      Delicious preparation for fast!
      i haven't seen Rajgiri flour here ? Is there any other name for it?

    17. hookingtheyarn says

      the aloo subzi makes my go hungry now 🙂
      you seem to have a gr8 cam, they add to the tasty food you cook.
      Ranjitha

    24. Manasi says

      I love how puffed up the poori's are!
      I have never tasted vrat ki poori, I am bookmarking this

      Maharashtrians also make Potato subzi, just slightly different.
      We incorporate peanut powder in the potatoes. A simple ghee- jeera- green chilies tadka (no asafetida), boiled potato, salt, sugar and peanut pwd! done 🙂

      I hope I will be able to make your version sometime very soon, it will make a good lunch box option.