• 1 ½ cup rajgira atta (amaranth flour)
  • 1 medium sized potato
  • Rock salt (sendha namak)
  • Warm water as required
  • Oil for frying


  1. Boil potato in a cooker.
  2. Let potato cool. Peel and mash in a vessel.
  3. Take a bowl add rajgira atta, mashed potato and sendha namak.mix it very well.
  4. Now add little water to knead the dough. Sprinkle some rajgira atta if the dough feel sticky.
  5. Cover and rest the dough for 15 minutes.
  6. Make medium lemon size balls from the dough and roll into a puri on dusted surface.
  7. Heat oil in a kadai on medium flame.
  8. Deep fry puri one by one till golden brown. Drain excess oil on absorbent paper.
  9. Serve hot rajgira puri with peanuts chutney or yoghurt.