Rajgira puri is likely one of the foremost savoury dishes that’s ready through the Navaratri fasting days. It’s also known as Amaranth puri. A easy deep-fried bread, which can be gluten free.
1. Take rajgira flour, salt and ghee in a giant mixing bowl and blend them very properly.
2. Add somewhat milk or water and start kneading the dough. The dough shouldn’t be sticky, so add milk or water little by little. If the dough feels sticky, add some dry amaranth flour to it.
3. Cowl it and maintain it apart for quarter-hour. Divide the dough into equal-sized balls.
4. Mud some flour on a dry kitchen floor and utilizing a rolling pin, flatten them. Bear in mind, do not roll them out too too skinny or too thick.
5. Warmth a water and add oil to it for deep-frying and fry them in scorching oil. Slide within the rolled puri into the recent oil and deep fry. Flip it over, in order that each the edges get cooked evenly.
5. Gather the puri in a mesh strainer and take away it onto a paper serviette. This course of will soak up any extra oil.
Repeat the identical for the remainder. Serve puris scorching with aloo ki subzi.
Recipe courtesy: Swades vegetarian restaurant, Dubai.