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Amaranth and Buckwheat flour Poori – Navratri Vrat / Fasting Recipes

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1 cup Amaranth Flour (Rajgira aata)
1 cup Buckwheat Flour (Kuttu aata)
1 medium size Boiled Potato
1 tbsp Oil
1 tsp Cumin powder
1 tsp Pepper powder
Peanut oil for frying
Salt as per taste

Amaranth and Buckwheat flour Poori – Navratri Vrat / Fasting Recipes

How to make Rajgira and Kuttu flour puris for Navratri, Vrat and Fasting Recipes

    • 30 minutes
    • Serves 15
    • Easy


    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.

    Vrat recipe Amaranth and Buckwheat flour Poori

    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:

    How to make Navratri Vrat puri



    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 the sides till 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 subzi and farali chutney.

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