Rajgire Ki Puri Recipe - A special bread for fasting days.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Rajgire ka atta, Potato,

Cuisine : Rajasthani

Course : Breads

Rajgire Ki Puri

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Rajgire Ki Puri Recipe - how to make Rajgire Ki Puri

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Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Rajgire ka atta 2 cups

  • Potato, boiled and mashed1 large

  • Rock salt (sendha namak) to taste

  • Ghee 2 tablespoons

Method

Step 1

Take rajgira flour, mashed potato, rock salt and two tablespoons of ghee in a bowl and mix. Add water, a little at a time.

Step 2

Knead into a stiff dough. Cover with a damp cloth and rest for fifteen minutes.Divide into sixteen equal sized balls.

Step 3

With greased fingers pat each ball to a puri. These puris are a little thick.

Step 4

Heat sufficient ghee in a kadai and deep-fry the puris on medium heat till golden. Drain and place on an absorbent paper.

Step 5

Serve hot.

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