Name: Nutritious & Delicious Rajgira (Amaranth) Puri for Navratri & Beyond
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cup Rajgira Flour (amaranth flour); 1 Potato (boiled and mashed, medium); Rock Salt (to taste); Water (as needed); Cooking Oil (as needed, for deep frying)

Nutritious & Delicious Rajgira (Amaranth) Puri for Navratri & Beyond

30 minutes

1065 reads

5 from 3 votes

North Indian

About Nutritious & Delicious Rajgira (Amaranth) Puri for Navratri & Beyond

Craving a light, crispy puri that's both delicious and healthy? These Rajgira (Amaranth) Puri are a fantastic alternative to traditional wheat puris, offering a satisfying crunch and a burst of nutty flavor.

Made with nutrient-rich amaranth flour, boiled potato, and a pinch of salt, these puris are surprisingly simple to make. This recipe will guide you to perfect golden-brown, round puris, whether you're a kitchen novice or a seasoned pro.

Enjoy these wholesome treats hot off the skillet, paired with your favorite curries and chutneys for a truly delightful meal. They're a Navratri fasting staple, but delicious enough to enjoy any time of year!

30-Day Indian Vegetarian Weight Loss Meal Plan

Stop Thinking About What to Cook Every Day

Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.

Explore Meal Plans

Recipe Time & More

Prep10

Cook20

Total30

Calories677 kcal

Serves

Served AsBreakfast

Recipe TasteSalty

Ingredients

▢ 2 cup Rajgira Flour amaranth flour
▢ 1 Potato boiled and mashed, medium
▢ Rock Salt to taste
▢ Water as needed
▢ Cooking Oil as needed, for deep frying

Start Focussed Cooking Mode →

Instructions

Boil the potato until tender. Allow it to cool, then mash thoroughly and set aside.
In a mixing bowl, combine the Rajgira flour, mashed potato, and rock salt.
Gradually add water, one to two teaspoons at a time, mixing with your fingertips until a stiff dough forms. The boiled potato adds moisture, so use water sparingly. The dough should not be sticky.
If the dough becomes too sticky, add a little more Rajgira flour and knead until smooth. Let the dough rest for 15-20 minutes. This allows the flour to fully hydrate, resulting in softer puris.
Divide the dough into equal portions and roll each portion into a small ball.
Roll each ball into a medium-sized puri. If you have difficulty achieving a perfectly round shape, you can use a thin plastic sheet or a sharp lid to help. Gently pat the dough into a circle under the plastic or use the lid to cut out perfect circles.
Remove any excess flour from the puris by gently patting them. Set aside.
Heat sufficient cooking oil in a frying pan over medium heat. It's crucial to use the right oil temperature – too low and the puris will absorb too much oil, too high and they'll burn before cooking through.
Carefully slide the puris into the hot oil. Fry until they puff up and turn a beautiful golden brown. This indicates they are cooked through and crispy.
Remove the puris from the oil and place them on absorbent paper to drain excess oil. Serve the Rajgira Puri hot or warm with your favorite accompaniments like aloo gravy, aloo jeera, matar paneer, or any vegetable curry.

Recipe Notes

Good To Know

For extra fluffiness, mash the boiled potatoes very smoothly before mixing with the amaranth flour to avoid lumps that can cause the puris to break while frying.
If you prefer a crispier puri, add 1-2 teaspoons of arrowroot or tapioca starch (allowed during fasting) to the dough for a light, crunchy texture.
Ensure the oil is hot enough (about 180°C/350°F) to prevent the puris from absorbing excess oil. A small piece of dough should sizzle and rise to the top immediately when dropped in.
For a subtle flavor twist, add a pinch of crushed black pepper or roasted cumin powder to the dough.

Expert Tips

For even cooking, roll the puris to a uniform thickness. A slight depression in the center of each puri can help them puff up evenly.
Fry the puris in small batches to maintain the oil temperature and ensure consistent results.
Serve the puris immediately after frying for the best taste and texture.

Storage Instructions

While best enjoyed fresh, leftover puris can be stored in an airtight container at room temperature for a day. Reheat them in a dry skillet or oven until crisp.