Rajgiri Ki Poori With Jeera Aloo- Fasting Recipe

Posted on the 27 February 2014 by Anjana Chaturvedi @maayeka
Amaranth  flour bread with cumin spiced potatoes-food for fasting

Most of the flours flours used during Fasting and Navratri are gluten free .-Rajgiri/Amaranth flour,Kuttu ka ataa/Buckwheat flour, Sabudana /sago, Samu/ Barnyarn Millet, Singhora /water chestnut flour are few among the favorite fasting foods.

All the tuber vegetables are used during fasting days i.e Potato,Sweet potatao/shakar kand,Taro root/Arbi ,Yam/suran ,Pumpkin /kaddu are the widely used  vegetables.

If you are looking for more fasting recipes/vrat ka khana then check-Kuttu ki poori

Aam papad chutney, Aloo ka halwa Sama patties  and many more recipes in my blog

Rajgiri Ki Poori With Jeera Aloo- Fasting Recipe


Prep time-10 minutes
Cooking time -15 minutes

  • Rajgiri atta/Amaranth seed flour-1.5 cup
  • Taro root/Arbi, boiled and mashed-1/2 cup*
  • Cumin seeds- 1 tsp
  • Pepper powder -3/4 tsp
  • Salt- to taste
  • Cooking oil/Ghee - to deep fry
Rajgiri Ki Poori With Jeera Aloo- Fasting Recipe
  1. In a big and wide bowl add all the ingredients.
  2. Mix and mash well ,then add water and make a medium soft dough.
  3. Cover and rest for 5 minutes.
  4. Knead the dough and make small balls of equal size.
  5. Dust the balls with rajgiri flour and roll to make medium thick pooris/discs.
  6. If you have difficality in rolling the pooris then place the dough ball between two greased thick plastice sheets and then roll.
  7. Heat oil /ghee in a deep pan ,when become hot then gently slide the rolled poori in medium hot oil.
  8. Press gently with a slotted spoon ,so it will puff nicely.
  9. Fry from both sides till golden in color.
  10. Drain on a paper napkin and serve hot

Rajgiri Ki Poori With Jeera Aloo- Fasting Recipe

  • Potatoes, boiled and chopped-4 (medium)
  • Cooking oil/ghee-2.5 tbsp
  • Cumin seeds /Jeera- 1.5 tsp
  • Sesame seeds /till- 1tsp(optional)
  • Asafoetida/hing- 1/4 tsp
  • Pepper powder/kali mirch-1 tsp *
  • Mango powder/Amchoor- 1 tsp
  • Fresh coriander/mint,chopped -1.5 tbsp
  • Salt- to taste.
  1. Peel and slice boiled potatoes in medium thick slices or cubes.
  2. Heat oil or ghee in a pan and add cumin seeds.
  3. When cumin start crackling add sesame seeds and asafoetida and cook till cumin become golden in color.
  4. Now add chopped potatoes and salt.mix gently.
  5. Let it cook on medium heat for 2-3 minutes.
  6. Add pepper and mango powder and mix .
  7. Now cook for 3-4 minutes,so the potatoes gets a nice golden colour,stir only once or twice.
  8. Add chopped fresh coriander or mint,mix and serve .

Serving suggestions-serve Poori with jeera aloo,yoghurt or raita.

*you may substitute boiled taro root with boiled potato to make rajgiri poori

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