Tuesday, October 11, 2011

Rajgira Puri / Deep fried Indian bread, gluten free

Rajgira / Amaranth Flour - 2 cups
If you want the puris to be crispy, add a tbsp of brown rice flour
Salt - 2 pinches
Warm Water - 1 cup (may require less or a little more)
Oil - 1 tsp
Peanut oil for deep frying

Mix rajgira flour with salt. Slowly add warm water and make a soft dough.

Knead the dough well. When the dough forms a round ball, add 1 tsp oil and knead for a minute more. Cover with a damp cloth and keep aside for 10 minutes.

Heat peanut oil in a wok / kadai over medium high heat.

Remove the damp cloth and knead the dough once. Make small balls of the dough. Place each ball between two oiled plastic sheets and using a rolling pin roll into small round shape.

Deep fry on both sides till golden brown. Remove on paper towel to soak excess oil. Serve with your favourite vegetable curry.

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