Ingredients

The following ingredients have 4 Servings
  • 2 cups rajgire ka atta (or amaranth flour)
  • 1 large potato
  • rock salt (edible and food grade) ((sendha namak) as required)
  • water as required
  • some rajgira atta or amaranth flour for dusting
  • oil for frying

Instruction

  • Boil the potato. Let it cool completely. Peel and mash it in a bowl.
  • Add rajgira atta and salt. First mix the whole mixture well.
  • Then add very little water, just about 1/2 to 1 tsp and begin to knead the dough.
  • Again add 1/2 to 1 tsp water and knead so that there is no dryness in the dough.
  • The dough should not be sticky. If the dough feel sticky add some amaranth flour and again knead.
  • Keep aside covered for 15 minutes.
  • On a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil.
  • Drain them on paper napkins to remove excess oil.
  • Serve rajgire ke poori hot with any vegetable curry/sabzi or paneer curry.