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Rajgira Poori

  • Duration: 30 minutes
  • Serves: 2-4 people
  • Spice Level: Medium

Authenticity Slice

Rajgira poories are fluffy and slightly stuffed in texture. Amaranth or rajgira flour does not have elasticity like regular atta flour, so making the dough and rolling it can get tricky. Here’s how you can get it right. Just add boiled and grated root vegetables like potato or arbi to the flour while making the dough for a fuss-free poori making experience.

Trivia Tadka

During Navratri, people who fast abstain themselves from rice, dal and wheat flour and instead use substitutes like rajgira flour, koottu flour and sabudana which are quite substantial, filling and most importantly, Satvik.


  • Amaranth seed flour (rajgira atta) ( 1½ cup)
  • Potato (aloo, mashed) (1 large)
  • Cumin seeds (jeera) (1 tsp)
  • MTR Kali Mirch/Black Pepper Powder (3/4 tsp)
  • Water (1/2-3/4 cup)
  • Senda namak (to taste)
  • Oil ( for deep frying)


  • In a wide bowl, add all the ingredients and mix well. Add water, little at a time, and knead until the dough is medium soft. Allow it to rest for 15–20 mins.
  • Make around 8–10 small dough pedas (balls) and roll each peda into a poori that is about 3–5 inch in diameter.
  • Heat oil in a kadhai, when the oil is hot, gently slide a poori in it. Now lower the heat and press down gently on the poori to help it puff up. Fry for a minute or until golden brown on both sides and remove on an absorbent paper.
  • Serve these crispy pooris hot with dahiwale aloo.

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