Ingredients
2 cups rajgira or amaranth flour
Salt to taste
½ cup warm milk or water
2 tbsp ghee or clarified butter
250 ml oil or as required for deep-frying
Method
Rajgira puri is one of the main savoury dishes that is prepared during the Navaratri fasting days. It is also called Amaranth puri. A simple deep-fried bread, which is also gluten free.
1. Take rajgira flour, salt and ghee in a big mixing bowl and mix them very well.
2. Add a little milk or water and begin kneading the dough. The dough should not be sticky, so add milk or water bit by bit. If the dough feels sticky, add some dry amaranth flour to it.
3. Cover it and keep it aside for 15 minutes. Divide the dough into equal-sized balls.
4. Dust some flour on a dry kitchen surface and using a rolling pin, flatten them. Remember, don't roll them out too too thin or too thick.
5. Heat a water and add oil to it for deep-frying and fry them in hot oil. Slide in the rolled puri into the hot oil and deep fry. Turn it over, so that both the sides get cooked evenly.
5. Collect the puri in a mesh strainer and remove it onto a paper napkin. This process will absorb any excess oil.
Repeat the same for the rest. Serve puris hot with aloo ki subzi.
Recipe courtesy: Swades vegetarian restaurant, Dubai.
