How to make 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.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rajgira flour (राजगिरे का आटा), Potatoes (आलू)

Cuisine : Maharashtrian

Course : Breads

For more recipes related to Rajgira Puri checkout Rajgira And Banana Puri. You can also find more Breads recipes like Namak aur Ajwain ka Parantha Garlic Knots - SK Khazana Scones - SK Khazana Cinnamon Crumb Banana Loaf

Rajgira Puri

Rajgira Puri Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rajgira Puri Recipe

  • Rajgira flour 1 cup

  • Potatoes boiled and peeled 2-3 medium

  • Ginger-green chilli paste 3 teaspoons

  • Fresh coriander leaves chopped 1 tablespoon

  • Rock salt (sendha namak) to taste

  • Ghee 2 tablespoons + to deep fry


Step 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.

Step 2

Heat sufficient ghee in a kadai.

Step 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.

Step 4

Deep-fry puris in hot oil, one by one, till puffed up and golden. Drain on absorbent paper.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.