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Vrat Rajgiria Puri

5 from 7 votes
Total: 30 minutes
Serves 12 PURIS

Vrat Rajgiria Puri

Another great vrat recipe – Vrat Rajgiria Puri or Amaranth ki poori. Deep fried puffed pooris prepared by combining amaranth flour with boiled potatoes and spices. Amaranth flour is a gluten-free, protein-rich flour and is derived from the seeds of the amaranth plant, which is a leafy vegetable.


Because its gluten-free, amaranth flour is a sticky dough as compared to the wheat flour dough.To bind this dough together boiled and mashed potato is added to the recipe. During the kneading process be careful while adding water. Add water by spoon and knead a soft pliable dough.Rolling Amaranth flour could be difficult. Work it in between two plastic sheets or using your palm spread it out in thin circles. This same recipe can be used to make Amaranth roti or paratha. 

During fasting period people just eat fruits and vegetables and instead of regular flour and rice they substitute their diet with falahari dishes. An ideal fasting food and an excellent accompaniment to Jeera aloo or Vrat ke aloo!! This fasting season try other vrat recipes – Sabudana Ladoo, Vrat Rajgiria PuriSabudana UttapamKuttu and Singhare ke atte ki RotiSabudana KhichdiSabudana Vrat DosaSama ki Tikki or Sabudana Vada and more….

Amaranth flour is also known as Rajgiria flour – see image below.

DISCLAIMER – If you do not consume a particular veggie or spice during Navratri , feel free to leave that out and follow your family vrat guidelines.

Amaranth flour

Vrat Rajgiria Puri

5 from 7 votes
Deep Fried puffed up pooris made from Amaranth flour.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 12 PURIS



  • Assemble: all the ingredients. Boil, peel and mash the potatoes.
  • In a large bowl add all the ingredients..
  • Rub and mix them well.
  • Add water spoon by spoon and knead a soft pliable dough. This dough will not be a firm dough like the wheat dough. Cover the dough and allow it to sit for 12-15 minutes.
  • Heat oil in a pan. Meanwhile make a small ball out of the dough.
  • Using your fingers or palm keep pressing down on the dough and form a puri like circle.
  • It will look like this.
  • Once the oil is hot, deep fry the puris till they are golden brown in color.
  • Remove from oil and place it on a paper napkin to drain all the excess oil.
  • Serve hot and enjoy with Jeera aloo and vrat ki chutney. Happy Fasting!!
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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  1. Sarita khanna says:

    Thanks so much for this recipe. Had fun fasting, please post some new recipes.

  2. Kavita ghosh says:

    Wonderful recipe the puris were really good and tasty. Many thanks for providing this recipe.

  3. Vandana says:

    Ruchi my MIL loved these puris. I am not good at trying new recipes but your detailed step by step recipe made me look like a master chef in my kitchen. Keep them coming.
    Thanks and regards

  4. Payal Pavan says:

    Made this puris for my fast and were very good. Thaks for your effort. all your recipes look really very described.

  5. Sneha says:

    This recipe was so good. It was not only tasty it was very crisp. Thanks for sharing your yum collection Ruchi.

  6. Rushali says:

    Your vrat recipe collection is nice. Looking for some more.Great blog and successful recipes.

  7. koyal says:

    I needed to thank you for this good recipe!! I definitely loved every bit of it. I have got you bookmarked to look at new stuff you
    post… I have to say great recipes.

  8. Sonal says:

    Thanks , I have reϲently bеen searching fοr this recipe for a whіle and yourѕ is the best I haνe came upon so far. My son is allergic to gluten and I want to try out for him. Wonderfully explained recipe. Thanks to You. Jai Mata Di!

  9. Anis Dhanani says:


    If anyone knows if UPVAS Rajgaro flour, or any brand of Amaranth flour (Rajgiria flour) is available in Dubai?
    Please let me know.
    Thanks n best rgds,

  10. Nisha says:

    5 stars
    Hi Ruchi, first time I came across your recipes. I tried the sabudana khichdi. Its good. Your recipes are very clear and easy, inspiring to cook. Thanks.

    • RK says:

      Welcome to the blog Nisha!! Glad to you liked it. Thanks for trying the recipe and keep checking back for more. 🙂

  11. Amir says:

    Can the same or similar receipe be used to make soft Rotis that do not have the after taste of

    I prefer not to deep fry.

    Please help as my family is so sensitive to Wheat.

    Very well described receipe.

    Thank you very much.

    • Ruchi says:

      Of course.
      You can cook the roti like a paratha. Apply a little oil or ghee and cook until golden brown.