Rajgira Puri Recipe (Navratri Fasting/Vrat Recipe)
Introduction
Rajgira Puri, a delightful Indian unleavened fried bread, is an integral part of the cuisine enjoyed during the Navratri fasting season. This traditional dish is made with Rajgira flour (also known as Amaranth flour), which is not only rich in nutrients but also ideal for those observing religious fasts or following a gluten-free diet. The addition of mashed potato enhances the dough’s texture, making the puris soft, yet slightly grainy. Unlike regular puris made with wheat flour, Rajgira Puri offers a unique flavor and texture that sets it apart, making it a cherished treat during festive occasions. Serve these puris with a variety of fasting-friendly curries or subzis like Apple Tamatar Ki Subzi or Lauki Paneer Kofta Curry for a satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajgira Flour (Amaranth Flour) | 2 cups |
| Potato (Aloo), boiled & mashed | 1 medium-sized |
| Black Pepper Powder | ½ teaspoon |
| Rock Salt (or Salt to Taste) | As per taste |
| Oil | For deep frying |
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Instructions
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Prepare the Dough:
Start by placing the Rajgira flour, boiled and mashed potato, black pepper powder, and rock salt into a mixing bowl. Since Rajgira flour has very little gluten, the dough may feel a bit crumbly and difficult to knead at first. Add a small amount of water as needed to achieve a moist, but non-sticky dough. The dough should be pliable enough to roll into small balls without sticking to your hands. -
Shape the Puri:
Divide the dough into small portions, and roll each portion into a smooth ball. Lightly dust the rolling surface with some more Rajgira flour to prevent the dough from sticking. Flatten each ball into a small, thick round using a rolling pin. Be gentle, as the dough is delicate. -
Heat the Oil:
In a deep frying pan or Kadai, heat enough oil for deep frying over medium heat. You can check if the oil is hot enough by dropping a small piece of dough into it. If the dough rises immediately, the oil is ready for frying. -
Fry the Puri:
Once the oil is hot, carefully slide one puri into the oil. Using a slotted spoon, gently press the puri with the back of the spoon, allowing the hot oil to cover the puri. This will help it puff up. Turn the puri to the other side when it turns golden brown and crisp. Fry the puri until both sides are golden brown and crisp, but ensure that it does not stay in the oil for more than 2 minutes to avoid becoming brittle. -
Drain the Puri:
Once the puri is fried to perfection, remove it from the oil and drain excess oil by placing it on a kitchen towel. Repeat this process for all the dough balls.
Allergen Information
- Gluten: Rajgira flour (Amaranth flour) is naturally gluten-free, making it an excellent choice for individuals with gluten sensitivity or celiac disease.
- Potato: The puris contain potato, a root vegetable commonly used in many Indian dishes. Make sure to check for any sensitivities to potatoes if you or your guests have an allergy.
Dietary Preferences
- Vegetarian: This recipe is completely vegetarian, making it suitable for those following a vegetarian or plant-based diet.
- Gluten-Free: Rajgira flour, the main ingredient in this dish, is naturally gluten-free. It’s an excellent choice for those on a gluten-free diet, especially during fasting seasons like Navratri.
- Vegan: Since there is no dairy or animal products in this recipe, Rajgira Puri is suitable for vegans as well.
Serving Suggestions and Tips
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Pair with fasting-friendly curries: Rajgira puris are traditionally served with fasting-friendly dishes such as Apple Tamatar Ki Subzi, a sweet and tangy curry, or Lauki Paneer Kofta Curry, a spiced bottle gourd and paneer-based curry.
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Serve with yogurt or chutney: A cooling dip such as plain yogurt or a refreshing mint chutney can add a nice contrast to the deep-fried puris.
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Storage: These puris are best enjoyed fresh, but you can store any leftovers in an airtight container for up to a day. Reheat them in a pan to regain some of their crispiness.
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Customizing the spices: While black pepper powder and rock salt are the standard spices used in this recipe, you can also experiment by adding cumin powder or ginger powder for an extra layer of flavor.
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Oil for frying: Traditionally, puris are fried in ghee or vegetable oil. Choose the oil that aligns with your dietary preferences.
Conclusion
Rajgira Puri is a delicious, soft, and slightly grainy alternative to the regular puris you might be accustomed to. With its unique texture and flavor, this fasting-friendly dish becomes a festive delight during Navratri. The combination of Rajgira flour and mashed potato offers a satisfying, nutrient-packed option for those who are observing religious fasting or following a gluten-free diet. Whether you pair it with a simple vegetable curry or serve it alongside other special dishes, Rajgira Puri is sure to be a hit at your next celebration.
