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Rajgiri Ki Poori with Jeera Aloo

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • 1.5 cup - rajgiri atta/amaranth seed flour
  • 1/2 cup - Taro root/arbi, boiled and mashed
  • 1 tsp - Cumin seeds
  • 3/4 tsp - pepper powder
  • Salt to taste
  • Cooking oil/ghee to Deep Fried
  • Jeera aloo:
  • 4 - boiled potatoes, medium
  • 2.5 tbsp - cooking oil/ghee
  • 1.5 tsp - Cumin seeds
  • 1 tsp - sesame seeds (optional)
  • 1/4 tsp - Asafoetida
  • 1 tsp - pepper powder
  • 1 tsp - Mango powder
  • 1.5 tbsp - fresh coriander/mint, chopped
  • Salt to taste

How to Make

  • Rajgiri poori:
  • In a big and wide bowl add all the ingredients.
  • Mix and mash well, then add water and make a medium soft dough.
  • Cover and rest for 5 minutes.
  • Knead the dough and make small balls of equal size.
  • Dust the balls with rajgiri flour and roll to make medium thick pooris/discs.
  • If you have difficulty in rolling the pooris then place the dough ball between two greased thick plastic sheets and then roll.
  • Heat oil /ghee in a deep pan, when become hot then gently slide the rolled poori in medium hot oil.
  • Press gently with a slotted spoon, so it will puff nicely.
  • Fry from both sides till golden in colour.
  • Drain on a paper napkin and serve hot.
  • Jeera aloo
  • Peel and slice boiled potatoes in medium thick slices.
  • Heat oil or ghee in a pan and add cumin seeds.
  • When cumin start crackling add sesame seeds and asafoetida and cook till cumin become golden in colour.
  • Now add chopped potatoes and salt. Mix gently.
  • Let it cook on medium heat for 2-3 minutes.
  • Add pepper and mango powder and mix.
  • Now cook for 3-4 minutes, so the potatoes gets a nice golden colour, stir only once or twice.
  • Add chopped fresh coriander or mint, mix and serve.
  • Serving suggestions-serve poori with jeera aloo, yoghurt or raita.
  • Recipe courtesy: Maayeka