Rajgira Puri Recipe: A Gluten Free Fasting Delight

Rajgira puris, also known as Amaranth flour puris, are a popular choice for those observing fasting days in India. These puris are made from rajgira (amaranth) flour and are gluten-free. Here’s how to prepare delicious and crispy Rajgira puris:

Ingredients:

• 1 cup rajgira (amaranth) flour
• 2-3 medium-sized potatoes, boiled and mashed
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/2 teaspoon cumin seeds
• A pinch of rock salt (sendha namak, fasting salt)
• Ghee (clarified butter) or oil for frying
• Water, as needed

Instructions:

1. Preparing the Rajgira Puri Dough:

1. In a mixing bowl, combine the rajgira (amaranth) flour, mashed potatoes, finely chopped green chilies, cumin seeds, and a pinch of rock salt (sendha namak).
2. Mix the ingredients well to form a crumbly mixture.
3. Gradually add a little water at a time and knead the mixture into a smooth and pliable dough. The amount of water needed may vary depending on the moisture content of the potatoes.
4. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes. This resting period helps improve the texture of the puris.

2. Rolling the Rajgira Puris:

1. After resting, divide the dough into small, equal-sized portions and roll them into smooth balls.
2. Take one dough ball and place it on a clean, dry surface. Flatten it slightly with your palm to make it easier to roll.
3. Using a rolling pin, gently roll out the dough ball into a small puri. Aim for a thickness of about 1/8 inch or slightly thinner.
4. Repeat this process for the remaining dough balls, keeping them covered to prevent drying.

3. Frying the Rajgira Puris:

1. Heat ghee (clarified butter) or oil in a deep frying pan or kadai over medium heat. You’ll need enough ghee or oil to deep fry the puris.
2. Once the ghee or oil is hot, gently slide one puri into it.
3. Fry the puri on medium heat, pressing it lightly with a slotted spoon to puff it up. This will help it puff evenly.
4. Once the puri puffs up and turns golden brown on one side, flip it over and cook the other side until it’s golden brown as well.
5. Use a slotted spoon to remove the fried puri from the ghee or oil, allowing any excess oil to drain.
6. Place the fried puris on a plate lined with paper towels to absorb any remaining oil.

4. Serving Rajgira Puris:

1. Serve the hot and crispy Rajgira puris with your favorite fasting accompaniments like potato curry, yogurt, or chutney.
2. Enjoy these gluten-free delights as a delicious treat during fasting days or as a special snack.

Tips:

• Make sure the ghee or oil is at the right temperature before frying the puris. If it’s too hot, they may burn, and if it’s not hot enough, they may turn out oily.
• While rolling out the puris, you can use a little rajgira flour to prevent sticking.
• The addition of green chilies is optional. Adjust the amount to your desired level of spiciness.

Rajgira Puri – A Gluten-Free Fasting Delight:

Rajgira puris are a delightful and gluten-free option for those observing fasting days or anyone looking for a unique and tasty puri variation. Enjoy them with your favourite fasting accompaniments or as a special treat during special occasions.

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