Rajgira / amaranth flour pooris ( gluten free )
Rajgira or Amaranth flour is one of the most common ingredients that is used during fasting in India . During fasts people cook different kind of dishes which belongs to non cereal category Rajgira flour one of them which is very popular vrat/falahari dish. It can be used to make rotis, parathas , pooris ( Indian flatbreads ) as well as pakoras / fritters .
For amaranth pooris I have used boiled mashed potatoes as a binding agent , as Amaranth flour does not have any gluten in it .
For the pooris we will be needing
2 cups rajgire ka atta or amaranth flour
1 large potato/aloo mashed
rock salt Or salt as required
water as required ( i hardly used 2 tbs of water )
Rajgira atta or amaranth flour for dusting
Boil the potato . peel and mash it in a bowl.
Add amaranth flour and salt & mix well.
Add a little water, just about a table spoon and knead the dough till there is no dryness in the dough. Use a little more water If needed .
If the dough is sticky add some amaranth flour and knead a little more .
Rest the dough covered for 15 minutes.
Dust your work surface and make medium sized pooris, making sure that they are neither too thin nor too thick .
Heat oil in a pan & deep-fry puris till they turn golden brown in color from both sides.
Drain the rajgira pooris on paper napkins to remove excess oil.
serve rajgire ke pooris hot with any vegetable curry , paneer curry or even raita . I have served these pooris with Vrath wale Aloo / Potato curry .
If u do not want to deep fry cook on skillet like Paratha.
Sweet potato can also be used instead of potatoes as a binding agent.