Rajgira Puri

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Recipe

Ingredients

1 cup	rajgira flour (amaranth flour)
1 medium	boiled potato, mashed
1 teaspoon	cumin seeds
1 teaspoon	rock salt (sendha namak)
1 tablespoon	chopped fresh coriander leaves
1 tablespoon	ghee or oil
—	water as needed
—	oil for deep frying

Instructions

1. 1 In a mixing bowl, combine rajgira flour, mashed potato, cumin seeds, rock salt, chopped coriander leaves, and ghee.
2. 2 Mix the ingredients well and gradually add water to form a smooth, firm dough.
3. 3 Divide the dough into small lemon-sized balls.
4. 4 Roll each ball into a small disc, about 3-4 inches in diameter, using a rolling pin. Use a little rajgira flour to dust if necessary.
5. 5 Heat oil in a deep frying pan over medium heat.
6. 6 Once the oil is hot, carefully slide the rolled puri into the oil.
7. 7 Fry the puri until it puffs up and turns golden brown on both sides.
8. 8 Remove the puri from the oil and drain on paper towels to remove excess oil.
9. 9 Repeat the process with the remaining dough balls.
10. 10 Serve the rajgira puris hot with your choice of side dish.