Rajgira Puri

Cook Time

Prep Time

Serves

4-6

Cook Time

Prep Time

Serves

4-6

INGREDIENTS

1 cup	Amaranth (rajgira) flour
2-3 medium	Potatoes, boiled and peeled
3 teaspoons	Ginger-Green Chilli paste
1 tablespoon	Fresh Coriander leaves, chopped
To taste	BMC Rock Salt (sendha namak
2 tablespoons	Ghee

PREPARATION

Step 1

Grate potatoes into a bowl. Add ginger-green chilli paste, coriander leaves and BMC Rock Salt and mix well. Add the amaranth flour, a little at a time, mix well and knead into a stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.

Step 2

Heat sufficient ghee in a kadai. Divide the dough into small portions and roll into roughly equal sized balls. Place each ball on a greased surface and gently pat into a puri, or use a rolling pin for the traditional way to make small circles of dough.

Step 3

Deep-fry puris in hot oil, one by one, till puffed up and golden. Serve hot, with a delicious gravy dish like bedami aloo.

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

Quick Enquiry

Get in touch with us for all your spice needs!