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Rajgira puri also called as Farali puri or Upvasachi puri (Vrat ki puri) is a deep-fried puffed bread made with rajgira flour also called Amaranth flour.
This is a vegan, gluten-free, beginner-friendly, fasting (vrat / upvas) recipe.
About Rajgira Puri
Rajgira puri is a simple, quick and easy recipe often prepared during Hindu fasting festivals like Mahashivratri, Navratri, Ekadashi, Angariki.
These puris are often served with vrat ke aloo or with curds.
These puris turn out crispy on the outside and soft inside.
Not only during fasting but, at home, we often like to make these puris for everyday meals on special occasions.
Personally, I like to have it with sukhi aloo ki sabji and with shrikanda.
As rajgira flour is gluten-free it’s hard to use a rolling pin to make the puris. Instead, the best way is to pat the puri on an aluminium sheet or plastic sheet which is quite easier.
You can also serve these puris with a hot cup of tea or with a pickle.
lngredients
Rajgira Flour / Amaranth Flour – We will need 1 cup of rajgira flour (approx 120 grams). Which is easily available in any Indian grocery store.
Potatoes – For this recipe, I have used 1 large potato which is boiled, peeled and grated. You can use 2 medium-sized potatoes if potatoes are medium-sized.
Cumin Seeds – To give a nice nutty flavour to these Puris we will add some whole cumin seeds.
Ginger-Chilli Paste – To enhance the taste and a little spiciness, we will need a teaspoon of ginger-chilli paste.
Seasoning – You can use Himalayan pink salt or normal table salt as per your preference.
Oil – We will require oil to deep fry the puris. I have used sunflower oil in this recipe.
Recipe Video
Variations
You can skip adding potatoes and coriander leaves.
Serving Suggestions
During fasting / vrat these Puris are typically served with vrat wali aloo ki sabji and sometimes with plain curds or raita.
If you are making it for regular everyday meals, you can serve them along with some spicy onion-potato curry or simple sukhi aloo ki sabji.
Storage Options
These puris are best served immediately. I would highly recommend not to store them as they get soggy and chewy.
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How to make Rajgira Puris / Farali Puris
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Recipe Card
Rajgira Puri | Farali Puri Recipe | Amaranth Puri
Ingredients�?�?
- 1 cup Rajgira Flour (Amaranth) flour
- 1 Large potato, boiled, peeled & grated
- 1 teaspoon Ginger-green chilli paste
- 1/2 teaspoon Cumin Seeds
- 2 tablespoons Coriander Leaves, finely chopped
- Salt to taste
- Oil, for frying the puris
Instructions�?
- In a mixing bowl, add grated potatoes, rajgira flour (amaranth), cumin seeds, ginger-chilli paste, salt and coriander leaves.
- Mix well, add very little water gradually. We need a stiff dough for making this puri.
- Meanwhile, heat oil for deep frying the puris.
- Take an aluminum foil or a plastic sheet. Apply little oil, take a small lemon-sized ball from the dough and place it on the greased foil / plastic sheet.
- Pat it gently to form small poori. Apply oil if the flour sticks to your hand while patting.
- Deep fry each puri individually in the hot oil over medium to high flame.
- Fry from both sides and keep on flipping the puri.
- Fry till the puri turns golden brown in colour from both the sides.
- Transfer the puri onto an absorbent kitchen towel to drain excess oil.
- Crispy & delicious Rajgira Puri is ready.
- Serve it with Farali aloo sabji or curds.
