Name: Rajgira Puri
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Amaranth Flour; 1 Potato, medium, boiled & finely grated; ¼ tsp Ground Black Pepper; ¾ tsp Rock Salt, or to taste; as needed Water, only if dough feels dry; as needed Cooking Oil, for deep frying

1 hr 30 mintotal

30 min hands-on1 hr hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

¾ cupAmaranth Flour
1Potatomedium, boiled & finely grated
¼ tspGround Black Pepper
¾ tspRock Saltor to taste
as neededWateronly if dough feels dry
as neededCooking Oilfor deep frying

Quantities are for 2 servings.

You'll need: Stovetop.

Includes cooling time.

Method

In a mixing vessel, uniformly blend the amaranth flour, finely grated cold potato, black pepper powder, and rock salt.
Knead the ingredients firmly into a stiff, springy dough. Use the potato's own moisture as far as it will go, adding water only if you really need it to bring the dough together.
Divide the dough into small, even balls.
Use a greased work surface or two sheets of plastic to press and roll the balls into thick, even round discs, taking care not to roll them too thin.
Elevate the cooking oil to a medium-high thermal threshold in a heavy kadhai.
Carefully submerge the rolled puri into the hot fat, executing gentle downward pressure with a slotted spoon to stimulate the puffing action.
Fry diligently until a pristine golden-brown exterior is achieved on both hemispheres.
Extract with a spider skimmer, ensuring all residual oil is shed onto absorbent paper.
Serve instantly to preserve the structural crunch.

How to tell it's done

Puri should puff well, be crisp outside and soft inside without cracks.

Getting it right

Tip

Do not roll too thin or puris may break. Maintain medium thickness for best puffing.

What to serve it with

Serve with vrat aloo bhaji or sweetened curd.

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