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Rajgira Puri

These puris taste different from the conventional puri, however they are tasty too.The cuisine has a subtle variety and strong flavours and varies from region to region. This is a Sanjeev Kapoor exclusive recipe.

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Rajgira Puri

Main Ingredients Rajgira flour, Potatoes
Cuisine Maharashtrian
Course Breads
Prep Time 31-40 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Rajgira Puri

  • 1 cup Rajgira flour
  • 2-3 medium Potatoes boiled and peeled
  • 3 teaspoons Ginger-green chilli paste
  • 1 tablespoon Fresh coriander leaves chopped
  • to taste Rock salt (sendha namak)
  • + to deep fry Ghee 2 tablespoons

Method

  1. Grate potatoes into a bowl. Add ginger-green chilli paste, coriander leaves and rock salt and mix well. Add rajgira flour, little by little, mix and knead into a stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.
  2. Heat sufficient ghee in a kadai.
  3. Divide the dough into small equal portions and roll into balls. Place each ball on a greased plastic sheet and gently pat into a puri.
  4. Deep-fry puris in hot oil, one by one, till puffed up and golden. Drain on absorbent paper.
  5. Serve hot.
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