These Gluten-free pooris are prepared from Amaranth (Rajgira) and Buckwheat (Kuttu) flour. They are perfect to feast on during Navratri, Shravan, Vrat, or any religious Fasting days. It’s a healthy twist on our regular wheat flour pooris and tastes delicious too. Add mashed potato and freshly ground cumin and pepper powder in the dough to make a flavorsome and hearty meal and serve it with Vrat Wale aloo ki sabzi and Kesar paneer kheer.
Buckwheat and Amaranth flours are gluten-free and they have a nice nutty and earthy flavors. The preparation method differs from our regular wheat flour. These pooris make me nostalgic as I used to relish them at my mom’s place. Whenever there was a fast in our family, my mom used to make a huge spread of fasting food. It almost felt like a feast and we all used to wait for it.
Recipe of Amaranth and Buckwheat Flour Poori
Ingredients:
1 cup Amaranth Flour (Rajgira atta)
1 cup Buckwheat Flour (Kuttu atta)
1 medium-size Boiled Potato
1 tbsp Oil
1 tsp Cumin powder
1 tsp Pepper powder
Peanut oil for frying
Salt as per taste
Method:
HOW TO MAKE THE DOUGH:
1. Take a broad vessel and add Amaranth (Rajgira) flour), Buckwheat (Kuttu) flour, and mix well with your hands.
2. Now mash the boiled potato and mix it in the flour along with cumin powder, pepper powder, salt, and 1 tbsp oil.
3. Add warm water and knead the dough very softly.
4. Knead it to form a soft dough and cover it with a muslin cloth for 15-20 minutes before rolling them.
HOW TO ROLL PURIS:
1. Once the dough is rested for 20 minutes knead it again and small balls out of it and keep it covered in a bowl.
2. Now start rolling the puris by dusting little Buckwheat flour and/or by applying oil on the rolling pin.
3. Roll it very softly or else the edges will break. Roll all the puris and keep it on a plate.
HOW TO FRY THE PURIS:
1. Heat oil in a pan/Kadai and once the oil is hot enough to fry slide the puris gently and fry all of them in batches from medium to high flame till the puris fluff.
2. If the puris do not fluff then press the puris slightly with the slotted spoon (Jara) and fry.
3. Flip and fry on both sides until the puris are brown and cooked well.
4. Remove all the puris on a kitchen napkin to remove excess oil.
5. Serve these puris with Vrat wale aloo ki sabzi and farali chutney.
Recipe of Amaranth and buckwheat flour poori
Ingredients
- 1 cup Amaranth Flour Rajgira atta
- 1 cup Buckwheat Flour Kuttu atta
- 1 medium-size Boiled Potato
- 1 tbsp Oil
- 1 tsp Cumin powder
- 1 tsp Pepper powder
- Peanut oil for frying
- Salt as per taste
Instructions
HOW TO MAKE THE DOUGH:
- Take a broad vessel and add Amaranth (Rajgira) flour), Buckwheat (Kuttu) flour, and mix well with your hands.
- Now mash the boiled potato and mix it in the flour along with cumin powder, pepper powder, salt, and 1 tbsp oil.
- Add warm water and knead the dough very softly.
- Knead it to form a soft dough and cover it with a muslin cloth for 15-20 minutes before rolling them.
HOW TO ROLL PURIS:
- Once the dough is rested for 20 minutes knead it again and small balls out of it and keep it covered in a bowl.
- Now start rolling the puris by dusting little Buckwheat flour and/or by applying oil on the rolling pin.
- Roll it very softly or else the edges will break. Roll all the puris and keep it on a plate.
HOW TO FRY THE PURIS:
- Heat oil in a pan/Kadai and once the oil is hot enough to fry slide the puris gently and fry all of them in batches from medium to high flame till the puris fluff.
- If the puris do not fluff then press the puris slightly with the slotted spoon (Jara) and fry.
- Flip and fry on both sides until the puris are brown and cooked well.
- Remove all the puris on a kitchen napkin to remove excess oil.
- Serve these puris with Vrat wale aloo ki sabzi and farali chutney.
