rajgira ki poori or amaranth poori recipe | navratri recipes

rajgira pooris – as the name suggests these pooris are made of rajgira atta or amaranth flour.

amaranth flour is one of the ingredients that is used during the navratri fasting days. apart from making pooris, it is also used to make rotis, parathas, pakoras and even as a binding and thickening agent. for people who keep navratri fasting or vrat, i have already shared the compiled list of ingredients for navratri fasting.

rajgira ki pooris are simple to make. since there is no gluten in amaranth flour, boiled mashed potatoes are used as a binding agent. care needs to be taken while adding water. as if you add all the water at once, the dough will become very sticky and pasty. so avoid adding all the water at once. add half or one teaspoon at a time and make the dough.

with the same dough, you can even make rotis or parathas. i had made pooris for lunch and they were too heavy. so in the night i made rotis from the dough. apart from these rajgira pooris, you can consider making kuttu ka paratha, singhare ke atte ki poori and vrat ke chawal ka pulao for navratri fasting. you can also check this compiled collection of navratri fasting recipes.

these amaranth pooris absorb quite a good amount of oil unlike regular whole wheat pooris. so when preparing, to reduce the oil absorption, fry the pooris in hot oil. make pooris of medium sized thickness – meaning neither thin nor thick. thickly rolled pooris, just sink from one side and take a lot of time to cook. thinly rolled pooris break and oil seeps into them. if you cannot manage the pooris, then just make roti or paratha with them.

serve these rajgira ki pooris with vrat wale aloo, dahi arbi, kaddu ki sabzi or dahi aloo vrat recipe.

if you are looking for more fasting recipes then do check kaddu ka halwa, sabudana khichdi, aloo jeera, swang ke chawal ka uttapam and sabudana thalipeeth.

rajgira ki poori – amaranth poori | navratri recipes

Author: dassana

Recipe type: main course

Cuisine: indian

Serves: 2-3

• 2 cups rajgire ka atta or amaranth flour
• 1 large potato
• rock salt as required
• water as required
• some rajgira atta or amaranth flour for dusting

1. boil the potato.
2. let it cool completey.
3. peel and mash it in a bowl.
4. add rajgira atta and salt.
5. first mix the whole mixture well.
6. then add very little water, just about 1 tsp and begin to knead the dough.
7. again add ½ to 1 tsp water and knead so that there is no dryness in the dough.
8. the dough should not be sticky.
9. if the dough feel sticky add some amaranth flour and again knead.
10. keep aside for 15 minutes.
11. make medium sized pooris from the dough, neither thin nor thick and fry them in medium hot oil.
12. drain the pooris on paper napkins.
13. serve rajgire ke pooris hot with any vegetable curry/sabzi or paneer curry.

3.2.2124

via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/3RCnh3Ptghw/

Put the internet to work for you.

via Personal Recipe 3542052