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. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 07 Mar 2019 in Recipes Course

New Update

Main Ingredients	Rajgira flour, Potatoes
Cuisine	Maharashtrian
Course	Breads
Prep Time	31-40 minutes
Cook time	11-15 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients list for Rajgira Puri

1 cup Rajgira flour
2-3 medium Potatoes boiled and peeled
3 teaspoons Ginger-green chilli paste
1 tablespoon Fresh coriander leaves chopped
to taste Rock salt (sendha namak)
+ to deep fry Ghee 2 tablespoons

Method

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.
Heat sufficient ghee in a kadai.
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.
Deep-fry puris in hot oil, one by one, till puffed up and golden. Drain on absorbent paper.
Serve hot.

#Fresh coriander leaves #Ghee #Ginger-green chilli paste #Potatoes #Rajgira flour #Rock salt (sendha namak)