Monday, 20 February 2012

Rajgira puri | upwas ,vrat rajgira ata poori|amaranth flour puri

“Rajgira” (राजगीरा)   is also called as AMARANTH in english. Rajgira flour is made from the seeds of amaranth flour.
Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used.

Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C.

The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.
The popped grain is mixed with melted jaggery in proper proportion to make iron and energy rich “laddus,” a popular food provided at the Mid-day Meal Program in municipal schools.

 Rajgira flour is used to make  variety of fasting dishes like upwas thalipeeth , kachya kelyacha cutlet , upwas vade
During fast,one  can have this as a main food, I had prepared this pooris with shengdana amti

2 cup Rajgira Atta (heaped)
1 medium sized boiled potatoes
2 green chillies finely chopped

1.First, mash the boiled potatoes.
2.In a large bowl,mix rajgira flour,mashed boiled potatoes,green chilli,coriander leaves and salt and knead with sufficient water and add little oil at the end so that it doesn't stick.
3.Make a stiff dough.Divide the dough into 10 equal portions.

4. Place a plastic bag on rolling board,.Apply little bit oil on the inner part of plastic bag where u will place the dough.
potato upwas sabji

5.Take small ball of dough and keep it inside bag as shown in picture
6. Then with  the help of  rolling pin,roll dough ball slowly puris to form a puri of 3 inch diameter.

7. Heat the oil and Deep fry till golden brown on both sides.

8.Drain them on a paper napkin.

9. Serve hot with upwas peanut curry/shendanachi amati  or

1. Roll puris using plastic sheet or they will stick to your polipat (rolling board)
2. If puri breaks or stick during rolling , knead the flour applying oil to your hand & repeat the process
3. You can skip potato & prepare puris with plain rajgira flour,chillies & salt  for fasting

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