Rajgira puri is an easy and delicious recipe made with rajgira flour and boiled potatoes.
This is a perfect fasting recipe which can be paired with vrat ki sabzi or curry.
This is a vegan, gluten-free, beginner-friendly, no onion no garlic vrat recipe.
Made with just a few simple ingredients, these puris turn out crisp with delightful crunch and flavour.
Made with amaranth flour (rajgira) and mashed potatoes, these puris are not only delicious but are super simple to make.
Rajgira flour is a powerhouse of nutrients providing minerals, essential amino acids and fiver that are perfect or keeping your energy up during fasting.
Try these out for your next upvas / fasting and enjoy the delightful flavours of this crunch rajgira puri.
Recipe Video
ingredients
Rajgira Flour โ To make these puris, we will need 1 cup rajgira flour. Rajgira flour is easily available at any Indian grocery store.
Potatoes โ We will need boiled potatoes. I have grated potatoes so that they mix well with the flour. You can also mash them instead.
Herbs & Spices โ To give a depth of flavour we will need cumin seeds, ginger-green chilli paste and a handful of coriander leaves.
Seasoning โ I have used table salt for this recipe but you can use pink salt too (sendha namak) especially for fasting.
Oil โ To deep fry the puris. I have used sunflower oil.
Frequently Asked Questions
Can I make Rajgira Puris without potatoes?
You can skip adding potatoes and use water to bind the dough. You can also use a little sabudana flour instead. However, the texture and flavour will slightly differ.
Can I bake these Rajgira Puris instead of frying?
Traditionally these puris are deep-fried. You can try baking them at 180ยฐC (350ยฐF) for 10-12 minutes until they turn golden brown. The texture will be very much different from the fried ones.
What to do if my dough is too sticky?
Add a little more rajgira flour if your dough turns out sticky. Also while patting the puris, apply oil to the sheet and to your palms.
Can I prepare the Rajgira Puri dough in advance?
Yes, you can prepare the dough a few hours in advance and store it in the refrigerator. Thaw before making the puris.
Is Rajgira Flour gluten-free?
Yes, rajgira flour is naturally gluten-free flour.
Variations
For vrat (fasting) โ You may combine flours like singhara (water chestnut) or kuttu flour (buckwheat) which will add a unique taste and texture.
If not making for vrat (fasting) โ You can add herbs and spices of your choice. Also adding kasuri methi enhances the flavour of this puri which can be served as a tea-time snack.
Serving Suggestions
With Curd (Yogurt) โ These crispy puris pair well with cool, creamy curd which complements the crunchiness of of the puris.
With Chutney โ These puris can also be served with coconut-peanut chutney which adds a burst of flavours and makes a complete meal in itself.
With Vegetables โ You can also serve these with potato sabzi or curries. For vrat (fasting), serve with vrat ki sabzi or curry.
Storage Options
These rajgira puris are best enjoyed fresh when they are crispy and hot. These puris get soggy if stored for a long time. Storing puris is not recommended.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Related Recipes
Farali Kachori, Sabudana Vada, Sabudana Thalipeeth
How to make Rajgira Puri
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Recipe Card
Rajgira Puri | Vrat Ki Puri | Upvas Puri Recipe
Ingredientsย ย
- 1 cup Rajgira Flour (Amaranth Flour)
- 1 large Potato, boiled and grated
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Ginger-Green Chilli Paste
- 2 teaspoons Coriander Leaves
- Salt to taste
- Oil, to fry
Instructionsย
- In a mixing bow, add boiled and grated potato, rajgira flour, cumin seeds, ginger-green chilli paste, salt and coriander leaves and mix well.
- Gradually add water and knead a dough.
- Meanwhile heat oil for deep frying the puris.
- Grease aluminium foil with a teaspoon of oil.
- Take a lemon sized dough and place on the greased sheet.
- Pat the dough to from a puri.
- Apply oil while patting if the dough sticks to your fingers.
- Deep fry puri on medium to high flame.
- Gently pat the puri with spatula so it puffs up easily.
- Keep on flipping the puri often.
- Once done, drain the excess oil & transfer onto an absorbent paper.
- Fry the remianing puris the same way.
- Serve hot with curd or vrat ke aloo.
