Rajgira Ki Poori Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine amaranth flour and salt. Gradually add water and knead into a smooth dough.
• STEP 2.Divide the dough into small portions and roll each portion into a small circle.
• STEP 3.Heat oil in a deep pan for frying. Carefully slide the rolled poori into the hot oil.
• STEP 4.Fry the poori until it puffs up and turns golden brown on both sides.
• STEP 5.Remove the poori from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with potato curry or yogurt.

Cooking Tips

• Make sure the dough is not too soft or too hard. Adjust the water accordingly.
• Roll the pooris evenly to ensure they cook evenly and puff up properly.
• Fry the pooris in hot oil to get a crispy texture.
• You can add spices like cumin seeds or ajwain to the dough for extra flavor.

Storage and Serving

• Rajgira ki poori is best served hot and fresh.
• Leftover pooris can be stored in an airtight container at room temperature for up to 2 days.
• Reheat the pooris in a preheated oven or on a tawa before serving.