These Gluten-free pooris are prepared from Amaranth (Rajgira) and Buckwheat (Kuttu) flour. They are perfect to feast on during Navratri, Vrat or any religious Fasting days. It’s a healthy twist on our regular wheat flour pooris and tastes delicious too. Add a mashed potato and freshly ground cumin and pepper powder in the dough to make a flavoursome and hearty meal and serve it with Vrat Wale aloo ki subzi 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.
Our fasting feast includes all these dishes:
- Vegan Barnyard millet porridge/Samo Upma
- Vegan coriander coconut chutney
- Sabudana Khichdi
- Sabudana Wada
- Farali Peanut chutney
- Farali potato coconut pattice
- Mint Buttermilk
- Kesar Basundi
How to make the dough-
Take a broad vessel and add Amaranth (Rajgira) flour), Buckwheat (Kuttu) flour and mix well with your hands.
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.
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.