Rajgira Poori

Prep: 10 minutes | Cook: 15 minutes | Servings: 4 people


2 Cups Rajgira Atta/ Amaranth Flour

1 Large Potato, boiled and peeled

½ tsp Baking Soda

Sendha namak, to taste

Oil, for deep frying



  • In a mixing bowl, mash the boiled potato. Add rajgira flour, baking soda and salt and start kneading it.
  • Add a tsp of water to knead. Do not use a lot of water. The dough should be soft.
  • Heat oil in a kadai for deep frying.
  • Divide the dough in small equal portions. Roll them like pooris.
  • Deep fry the pooris in oil till golden brown in color.
  • Serve hot with sabzi.