The primary ingredients include rajgira flour boiled potatoes rock salt and ghee or oil for frying.

Cumin seeds or black pepper powder can be added to enhance the flavor of the dough.

Boiled potatoes or arrowroot flour help bind the rajgira flour into a smooth dough.

Rock salt cumin and mild green chilies are common fasting-friendly spices for Rajgira Puri.

Keep rajgira flour in an airtight container to maintain freshness and avoid moisture.

Mash boiled potatoes and mix with rajgira flour salt and spices to form a pliable dough.

Divide the dough into small portions and roll them into evenly sized circles.

Heat oil and fry the rolled puris until they puff up and turn golden brown.

Remove puris onto tissue paper to drain excess oil for a lighter taste.

Serve puris immediately while they are hot and crispy for the best flavor.

Rajgira Puri is gluten-free making it suitable for people with gluten intolerance.

Amaranth flour is high in protein which helps build and repair body tissues.

The fiber content in rajgira flour supports smooth digestion during fasting.

Rajgira Puri provides long-lasting energy keeping you full during vrat.

Rajgira flour is a good source of calcium and iron supporting bone and blood health.

Pair Rajgira Puris with potato curry pumpkin sabzi or yogurt for a complete meal.

Serve puris fresh and hot to enjoy their crisp and soft texture.

Consume Rajgira Puri fresh as it tends to lose texture if stored for long.

Reheat puris lightly on a pan instead of deep frying again to avoid excess oil.

Arrange puris in a covered bowl and garnish with coriander leaves on the side dish.