Rajgira Puri
Press small amaranth-flour puris with a potato binder and fry in batches until cooked through.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 8 small puris
About 30 min total elapsed time. Times are estimates; already boiled ingredients need separate preparation.
⚖️ Fasting ingredients and spices vary by household. Check the full list against your family’s practice and any allergies.
Rajgira puris are more delicate than wheat puris, so keep them small and use parchment for shaping. Some may puff only partly because of the potato in the dough; an evenly cooked centre matters more than a perfectly inflated shape.
Ingredients 🧂
- Rajgira flour1 cup
- Boiled potato1 small, peeled and finely mashed
- Sendha namak¼ tsp, adjust to taste
- Ghee or oil for dough1 tsp
- Warm water1–3 tbsp, only as needed
- Permitted frying oilenough to cover the puris
Method 👨🍳
- 1
Mix amaranth flour, mashed potato, salt and a teaspoon of ghee or oil.
- 2
Add warm water a teaspoon at a time only if the dough is dry. Bring together a smooth, firm dough and cover for five minutes.
- 3
Divide into eight small portions and press each into an even disc between baking parchment.
- 4
Heat frying oil over medium heat. A small dough piece should rise with steady bubbles rather than darkening immediately.
- 5
Slide in one puri carefully and turn when the underside sets. Fry until both sides are golden and the centre is cooked through.
- 6
Drain on a suitable rack or paper towel and serve hot. Repeat in small batches, adjusting heat as needed.
💡 Pro tips
- Do not roll extremely thin: fragile edges can split during transfer.
- Keep unshaped dough covered to prevent drying.
Plan ahead
Boil and cool the potato in advance, then refrigerate. Shape and fry close to serving for the best texture.
Common questions
Why did my rajgira puri not puff fully?
Potato and flour texture affect puffing. Keep the disc evenly thick and check it is cooked through even if it only partially puffs.
Can I roll rajgira dough like wheat dough?
It is less elastic. Press small portions gently between parchment and lift them carefully.