Rajgira Aloo Poori | Amaranth Flour Poori

Rajgira Aloo Poori | Amaranth Flour Poori

This month’s Mega BM has allowed me to experiment me with several new whole grains. Amaranth seed is one such whole grain that I have wanted to try for a long time. Vrat ki Poori or this Rajgira Aloo Poori | Amaranth Flour Poori is very popular during Navarathri fasting. Amaranth seed is naturally a gluten free grain and is consumed during the fasting period.

Since the Amaranth flour / rajgira aata is gluten free, it hard to make a smooth dough with it. Hence, I have used potatoes to help bind the dough. This is a very filling recipe and is deep fried. We can also make paratha or roti with the same dough, but since poori is something my kids love, I decided to make it.


Rajgira Aloo Poori | Amaranth Flour Poori

During fasting these pooris are served with aloo rasedar or any subzi made with root vegetable. I made it as a normal weeknight dinner and hence made the typical South Indian style Potato Masala to serve. The pooris absorb quite a bit of oil as it also has potatoes in it. I noticed that when the poori is fried in hot oil, it does not absorb too much oil. Hence, make sure the oil is hot before frying them.

It also takes a little bit of practice to roll the poori. Since the Amaranth flour does not have any gluten, it is will be quite sticky to roll it. I rolled it between two sheets of plastic and it worked great.

Rajgira Aloo Poori | Amaranth Flour Poori

My Other Posts in the A – Z Explore the Flavors Series

A for Akki Roti 

B for Baghrir with Orange Butter Sauce

C for Chickpeas Shawarma

D for Double Ka Meetha

E for Esquites

F for Farro Salad

G for Gur Papdi

H for Hayagreeva Maddi

I for Idli

J for Jau Ki Papdi

K for Karthigai Pori

L for Lemon Chia Seeds Muffin

M for Mysore Pak

N for Narali Bhath

O for Oatmeal Payasam

P for Pav Bhaji

Q for Quinoa Brown Rice Adai

Preparation time – 10 minutes plus 30 minutes resting time
Cooking time – 20 minutes
Difficulty level – easy

Ingredients to make Rajgira Aloo Poori | Amaranth Flour Poori – Makes around 25 pooris

  • Rajgira aata / Amaranth flour – 2 cups
  • Potato – 2 medium (boiled and mashed)
  • Salt – to taste
  • Cumin seeds / Jeera – 1 tsp
  • Oil – to deep fry plus 2 tsp

Rajgira Aloo Poori | Amaranth Flour Poori

Procedure to make Rajgira Aloo Poori | Amaranth Flour Poori –

  • In a wide bowl, measure the flour. Add the mashed potato, cumin seeds and salt and mix it well.
  • The flour would be having enough moisture from the potato to bind it together. Just add water little by little and make a tight dough. Make sure to not add too much water as the dough will become sticky.
  • Add a teaspoon of oil and knead the dough once again. Cover the dough and let it rest for 20 to 30 minutes.

Rajgira Aloo Poori | Amaranth Flour Poori

  • In the meantime, heat oil in a pan to deep fry the pooris.
  • Pinch small balls out of the dough.
  • The pooris would be hard to roll as the rajgira aata / amaranth flour does not have any gluten. Hence, we either pat it with hand to shape the poori or roll it between plastic sheet. I rolled the poori between plastic sheets (I used Ziplock bags). Tear the bag in the edge and grease the two sides of the bag.
  • Place a ball of dough between the two sheets and using a rolling pin gently roll the dough into a circle.

Rajgira Aloo Poori | Amaranth Flour Poori

  • Deep fry the rolled poori in hot oil until golden brown on both the sides. Make sure the oil is hot when you deep fry the pooris or else it will absorb too much oil.
  • Drain the poori on a paper towel and serve warm with subzi.

Rajgira Aloo Poori | Amaranth Flour Poori

  • I served it with Potato Masala.

Rajgira Aloo Poori | Amaranth Flour Poori

 

5 from 10 votes
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Rajgira Aloo Poori | Amaranth Flour Poori

Course Breakfast, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 19 minutes
Resting time 30 minutes
Total Time 29 minutes
Servings 25 Pooris

Ingredients

  • Rajgira aata / Amaranth flour - 2 cups
  • Potato - 2 medium boiled and mashed
  • Salt - to taste
  • Cumin seeds / Jeera - 1 tsp
  • Oil - to deep fry plus 2 tsp

Instructions

  1. In a wide bowl, measure the flour. Add the mashed potato, cumin seeds and salt and mix it well.
  2. The flour would be having enough moisture from the potato to bind it together. Just add water little by little and make a tight dough. Make sure to not add too much water as the dough will become sticky.
  3. Add a teaspoon of oil and knead the dough once again. Cover the dough and let it rest for 20 to 30 minutes.
  4. In the meantime, heat oil in a pan to deep fry the pooris.
  5. Pinch small balls out of the dough.
  6. The pooris would be hard to roll as the rajgira aata / amaranth flour does not have any gluten. Hence, we either pat it with hand to shape the poori or roll it between plastic sheet. I rolled the poori between plastic sheets (I used Ziplock bags). Tear the bag in the edge and grease the two sides of the bag.
  7. Place a ball of dough between the two sheets and using a rolling pin gently roll the dough into a circle.
  8. Deep fry the rolled poori in hot oil until golden brown on both the sides. Make sure the oil is hot when you deep fry the pooris or else it will absorb too much oil.
  9. Drain the poori on a paper towel and serve warm with subzi. I served it with Potato Masala.

Day 18
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15 thoughts on “Rajgira Aloo Poori | Amaranth Flour Poori

  1. Poori made with anything is delicious we dont see the base.. Actually they have come out very well.. Making our family eating healthy food is always a challenge and this amaranth flour will do some justice!!

  2. The rajigiri pooris have turned out so well, I have made them years back, and dont even remember the taste, but these pooris look absolutely fantastic, well puffed and paired with that aaloo ..oh it must have been mind blowing.

  3. my eyes keep going back to the ALoo- Jhol (curry) , I simply love that gravy with pooris, and the rajgira version is being bookmarked for the summer vacation which begins next week 🙂

  4. Omg, those pooris are calling me, thats an interesting way to sneak amaranth flour na. I have to still cook with this flour. Since i got couple of recipes from BMers now i dont want to keep myself away from trying those dishes with this rajgira flour.

  5. Next Ekadashi fasting I’m going to try out your recipe for rangier pooris. They don’t look oily. I tried once and it didn’t come out nice at all. Like your suggestion of adding potato to the dough.

  6. Poori with rajgira flour look great. They puffed up beautifully and look so crispy too. The whole plate with poori and curry on the side looks very inviting.

  7. wow Vrat ki poori with rajgira has turned out perfect sandhya!! They don’t look oily at all in your captures, Such an amazing recipe selection for the letter, you have presented them so well all puffed up and cute !!

  8. I always make the stuffed aloo ki poori but this version where potatoes are kneaded in the dough sounds much easier and of course tastier too. Bookmarking to try.

  9. Poori looks so good Sandhya and thanks for the tip on frying these in hot oil. I have been wanting to make rajgira poori since long and will keep this in mind when I make this dish.

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