Rajgira puri recipe (Vrat ki puri recipe), Rajgire ki poori recipe

  • on 3 September 2020
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Rajgira puri is a fried, puffed bread that is made from rajgira flour and consumed during Hindu fasting like Navratri vrat, Ekadashi, Gauri vrat, Jaya Parvati vrat, etc. At home, we call this ‘farali puri’ or ‘rajgara ni puri’ in the Gujarati language. 

Rajgira puri in a plate with side of sukhi bhaji

Jump to:

What Is Rajgira Flour?

It is made from the seeds of the amaranth plant. In India, it is widely consumed during Navratri vrat & Shravan month. As it is a non-cereal flour, this amaranth flour is gluten-free. It is rich in calcium and soluble fires. This flour has a slightly sweet, nutty and earthy flavor.

🧾Ingredients

Here is the pic of the ingredients used in making this rajgira puri recipe. You’ll need only 4 ingredients to make the dough and oil for deep frying. 

ingredients used in rajgira puri includes amaranth flour, rock salt, boiled potato and water

Rajgira (Amaranth flour) – It is easily available in any Indian grocery stores here in the USA. Plus, it is also available in American stores in the Gluten-free flour section. 

Boiled potatoes – These are mashed and used while kneading the dough. Since this rajgira flour has no gluten, this potato acts as a binding agent.

Rock salt – During the Hindu fasting days, regular table salt in not allowed. But rock salt (sendha namak) is allowed. 

Oil (not shown in the pic) – Because it is made for vrat, please use peanut (ground nut) oil. Other oils like vegetable or seed-based (sunflower) oil are not suitable for fasting. 

👩‍🍳Step By Step Photo Instructions 

1) Take flour and salt in a bowl, mix. Add mashed potatoes.

2) Mix well by rubbing between your finger and thumb. If you pinch a small portion together it should form like a dry dough.

3) Depending on how much moisture is present in your boiled potato, you may or may not need any extra water. If yours look dry like mine, then add only 1 teaspoon of water and knead. If still, it feels dry then again add 1 teaspoon of water and continue kneading. Be careful while adding water. If you add all at once, it becomes sticky and pasty, we do not want that. Make a smooth, non-sticky dough. Cover and let it rest for 10-15 minutes.

Collage of 3 steps shows flour and mashed potato in a bowl, mixed together and ready dough

4) Divide the dough into 10 equal portions and make smooth round balls. Work with one ball at a time. Now for this pooris, you cannot roll easily like regular pooris. So use any ziplock bag or parchment paper to avoid sticking to the surface.

5) Pat it with your fingers and make a round shape with medium thickness. (poori should not be too thick or too thin otherwise they will not puff.) You can use the rolling pin but be very gentle. 

6) If the edges are breaking then seal it and pat it again to get even thickness. Prepare 4-5 pooris and keep it covered in a plate.

7) Now heat the oil in a pan for frying on medium-high heat. Oil should be hot (not medium). If oil is not hot then poori will absorb too much oil. Once hot add one poori at a time and rajgira puri will puff up nicely.

8) Once browned from the bottom side then flip it and cook another side

9) Once cooked then drain the excess oil using a slotted spatula, remove it to the paper towel lined plate and fry rest of them.

Collage of 6 steps showing small dough ball, patting by hand, rolled puri, added into the oil, flipped, fried puri in a plate

💭Expert Tips

  • Water amount: Depending on your boiled potato’s moisture content, you may or may not need any water. Do not use over-boiled potato which as too much moisture and can result in sticky dough.
  • If water is needed then add very little water (about ½ to 1 teaspoon) at a time and knead. If you dump all the water at once, the dough will be sticky and pasty. If by mistake this happens then add a little more rajgira atta and knead. The dough should not be sticky.
  • Roll or pat the puri at medium thickness, meaning not too thick not too thin. If it is thick then it will sink into the oil, will take more time to cook and may not puff up. If it is thin then it may break, soak up too much oil and will not puff.
  • Use the Ziplock bag or parchment paper while rolling the puri. Otherwise, it will stick to the surface.
  • Fry the pooris into the HOT oil. If the oil is not hot enough, then it will absorb too much oil and will not puff well.

🍽 Serving Ideas

Rajgira puri in a plate with side of sukhi bhaji

Check Out Other Puri, Paratha For Vrat

PS Tried this rajgira puri recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Farali Rajgira Puri

Tried this recipe? Leave a comment and/or give ★ ratings

Rajgira puri is a fried, puffed bread that is made from amaranth flour and consumed during Hindu fasting like Navratri vrat.

Course: Main Course

Cuisine: Indian

Calories: 307kcal

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • Take flour and salt in a bowl, mix. Add mashed potatoes.

  • Mix well by rubbing between your finger and thumb. If you pinch a small portion together it should form like a dry dough.

  • Depending on how much moisture is present in your boiled potato, you may or may not need any extra water. If yours look dry then add 1 teaspoon of water at a time and knead into a soft, smooth dough. Be careful while adding water. If you add all at once, it becomes sticky and pasty, we do not want that. Cover and let it rest for 10-15 minutes.

  • Divide the dough into 10 equal portions and make smooth round balls. Work with one ball at a time.

  • To avoid sticking to the surface, use a ziplock bag or parchment paper. Place one ball on it, cover with another piece of ziplock or paper and pat it with your fingers and make a round shape and keep the medium thickness. You can use a rolling pin but be very gentle.

  • If the edges are breaking then seal it and pat it again to get even thickness. Prepare 4-5 pooris and keep it covered in a plate.

  • Now heat the oil in a pan for frying on medium-high heat. Oil should be hot (not medium). Once hot add one poori at a time. It will puff up. Once browned from the bottom side then flip it and cook another side.

  • Drain the excess oil using a slotted spatula, remove it to the paper towel lined plate and fry rest of them.

Notes

  • Water amount: Depending on your boiled potato’s moisture content, you may or may not need any water. Do not use over-boiled potato which as too much moisture and can result in sticky dough.
  • If water is needed then add very little water (about ½ to 1 teaspoon) at a time and knead. If you dump all the water at once, the dough will be sticky and pasty. If by mistake this happens then add little more rajgira atta and knead.
  • Roll or pat the puri at medium thickness, meaning not too thick not too thin. If it is thick then it will sink into the oil, will take more time to cook and may not puff up. If it is thin then it may break, soak up too much oil and will not puff.
  • Use the Ziplock bag or parchment paper while rolling the puri. Otherwise, it will stick to the surface.
  • Fry the pooris into HOT oil. If oil is not hot enough, then it will absorb too much oil and will not puff well.

Nutrition

Serving: 2poori | Calories: 307kcal | Carbohydrates: 20.4g | Protein: 4.3g | Fat: 23.7g | Saturated Fat: 3.3g | Cholesterol: 0mg | Sodium: 239mg | Potassium: 124mg | Fiber: 2.8g | Sugar: 0.5g

*Nutrition information is a rough estimate for 1 serving




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