Rajgira Atta ki Puri and Aloo Rasedar recipe for fasting, with step by step pictures
Amaranth Flour or Rajgira Atta ki Puri and Aloo Rasedar is very common fasting meal which is prepared during fasting period in India. Rajgira ka Atta or Ramdana Atta or Amaranth flour is one of the most ancient food crop (as its believed that Amaranth was a part of Aztec diet), more than eight thousand year old. Amaranth seeds were also part of Aztec peoples religious ceremonies. Amaranth is derived from Greek origin word “amarantos” means non fading or everlasting. In India, Amaranth has been consumed since ages, and its part of Indian diet much before the modern grains came into picture. Amaranth or Rajgira or Ramdana is generally consumed in fasting and is eaten in all the forms such as plant, seeds, flour etc.
Amaranth seeds are considered super food because of their high nutritional content. They are sometime called as grains, but technically they are seeds and are totally gluten free, which makes them a great alternative for people with gluten intolerance. High content of amino acids make this seeds rich source of proteins too. Amaranth has high amount of iron, calcium, potassium and other minerals. Its rich in fiber and research shows that it can lower your cholesterol levels.Below is a simple recipe of Amaranth flour, known as Rajgira Atta ki Puri which tastes great with simple potato Sabji with gravy (Aloo Rasedar). Do try this delicious and rich recipe.
Rajgira Atta ki Puri Ingredients:
Amaranth Flour ( Rajgira atta or Ramdana Atta) – 1 cup
Potato – 1 medium sized, cleaned, boiled, peeled and grated
Rock salt (Sendha Namak) – As per taste
Cumin seeds (Jeera) powder – 1/2 teaspoon
Oil – For frying Pooris, I have used refined sunflower oil
Water – As required for kneading the dough
Note: For rolling the dough we require two tablespoon of extra Amaranth Flour (Rajgira atta or Ramdana Atta).
Rajgira Atta ki Puri Method:
1. Take Amaranth Flour ( Rajgira atta or Ramdana Atta) in a large bowl.
2. Add grated boiled potatoes, cumin seeds (Jeera) powder and rock salt (Sendha Namak) into it.
3. Start kneading the mixture by adding water as required for kneading the dough. Amount of water required for kneading a soft and pliable dough may vary, I added about 2 tablespoons of water to make a soft dough.
4. Make small ball of the dough, roll it in the 2 tablespoons of Amaranth Flour ( Rajgira atta or Ramdana Atta) such that it covers the ball evenly.
5. Now comes the tricky part, we need to roll the dough only by pressing it by hands as shown below. Keep pressing the dough using your hand till it reaches desirable round size.
6. Fry the Poori in hot oil ( I prefer Sunflower oil for fasting recipes), till both the sides are well cooked and turned golden brown.
Rajgira Atta ki Puri is ready and can be served with any type of fasting side dish. Note that Rajgira Atta ki Puri, while frying absorbs lot of oil and hence is rich and heavy. If you don’t want to have oil rich Rajgira Atta ki Puri then you can make Parantha out of the dough also. But these Pooris taste amazing with Aloo Rasedar, which is the next recipe, I will be sharing below.
Aloo Rasedar for fasting Ingredients:
Potatoes – 3 medium sized, cleaned, boiled, peeled and roughly diced
Clarified butter (Ghee) – 1 and 1/2 tablespoons
Asafoetida (Hing) powder – 1/4 teaspoon
Cumin seeds (Jeera) powder – 1 teaspoon
Turmeric (Haldi) powder – 1/2 teaspoon
Coriander seeds (Dhania) powder – 1 teaspoon
Kashmiri Red Chilli (Degi Mirch) powder – 1 teaspoon
Dry mango (Amchoor) powder – 1 teaspoon
Rock salt (Sendha Namak) – as per taste
Fresh green coriander (Hara Dhania) – A bunch, cleaned and roughly chopped
Water – 3/4 cup
Aloo Rasedar for fasting Method:
1. Add clarified butter or Ghee into the heated pan on a medium flame.
2. Add cumin seeds (Jeera) into it and allow them to splutter for 10 seconds on medium flame. Then add asafoetida (Hing) powder into it.
3. Add turmeric (Haldi) powder, coriander (Dhania) powder and Kashmiri red chili powder in it and mix all things for about 10 seconds on medium low flame.
4. Add boiled, peeled and roughly chopped potatoes and saute it for two minutes on medium slow flame, stirring continuously.
5. Add dry mango (Amchoor) powder and rock salt (Sendha Namak) as per taste and mix them with potatoes for a minute.
6. Now add water int the pan and turn the flame to high, mix all things well and wait for water to boil.
7. When water starts boiling, switch the flame to low and add add cleaned and chopped green coriander (Hara Dhania) into it and mix all things. Switch off the flame after 30 seconds.
Delicious Aloo Rasedar (for fasting) is ready to be served with Rajgira Atta Poori.
Aloo Rasedar can be made anytime as its super easy to make and tastes great with rice, Roti, Parantha or Poori.
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