Introduction
Rajgira puri combines the comforting taste of crispy puris with the healthful benefits of amaranth flour, making it ideal for days when you’re fasting or whenever you’re craving something light and nourishing. I’ll go over every step of my YouTube video in this recipe for rajgira puri, along with storage and reheating advice, variations, serving suggestions, and the nutritional value per serving. Are you ready? Let’s get started!
Ingredients
- 2 cups rajgira flour (amaranth flour)
- 1 large boiled potato, mashed
- Rock salt (sendha namak), to taste
- Water, as needed (sparingly)
- Oil or ghee, for deep frying
Method of Preparation
Put the mashed potato, rock salt, and rajgira flour in a mixing bowl. Stir thoroughly.
Knead the dough gradually until it is smooth and pliable; only add water if needed, as too much moisture will make the dough sticky.
For better binding, let the dough rest for ten to fifteen minutes.
Separate into tiny balls. To guarantee puffed puris, gently flatten or roll each one; medium thickness is best.
In a deep pan, heat the oil or ghee over medium heat. Slide each puri in carefully, then fry until golden and puffy. Use paper towels to drain.
Youtube Video
Storage & Reheating
Storage: After cooling, keep the rajgira puris at room temperature in an airtight container. For three to four days, they stay crisp.
Reheating: To restore crispness, reheat in a skillet over low heat for one minute on each side. Avoid microwaving, which can make them soggy.
Serving Suggestions
Serve your rajgira puri recipe with classic vrat-friendly sides like Vrat Wale Aloo Ki Sabji or Sabudana Khichdi. On BestCookShobha.in, check out my Sabudana Khichdi recipe or Vrat Wale Aloo Curry for delicious pairings.
Variations
Spicy twist: For taste, incorporate cumin seeds or crushed black pepper into the dough.
Living Healthily and Wisely: Add Some Spice to Your Curry
Gluten-free fusion: To add texture, combine rajgira flour with water-chestnut (singhara) or buckwheat (kuttu) flour.
Baked option: For a lighter version, brush puris with ghee and bake them at 180°C until golden, as opposed to frying them.
Nutrition & Benefits
Each portion (roughly two puris):
About 150 kcal
About 4 g of protein
Fiber: about 2 grams
Rajgira flour provides a good amount of iron.
Gluten-free and high in protein, iron, fiber, and vital minerals, Rajgira (amaranth) flour is great for heart health, immunity, and digestion.
Conclusion
I hope the crunchy, wholesome goodness of this rajgira puri recipe fills your home. Ideal for any day you want something light but filling, including vrat. I’m eager to hear how yours turned out, so give it a try at home and let me know what you think! Remember to subscribe to BestCookShobha.in so that you can receive more recipes that are both heartfelt and suitable for fasting.
