Rajgira poori with jeera aloo

Rajgira Poori with Jeera Aloo is a popular Indian dish that is typically served for breakfast or as a snack. Rajgira Poori is made with amaranth flour (rajgira flour) and Jeera Aloo is a simple potato dish made with cumin seeds and other spices. Together, they make a delicious and nutritious meal.

Here is a basic recipe for making Rajgira Poori with Jeera Aloo:

For the Rajgira Poori:

  • 1 cup Rajgira flour (amaranth flour)
  • 1/4 tsp salt
  • Water as required
  • Oil for deep frying

For the Jeera Aloo:

  • 2 medium potatoes, peeled and diced
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • Salt to taste
  • 1/4 tsp coriander powder


  1. To make the Rajgira Poori, combine the Rajgira flour and salt in a mixing bowl. Slowly add water and knead until a smooth dough is formed. Cover the dough and let it rest for at least 30 minutes.
  2. To make the Jeera Aloo, heat oil in a pan and add cumin seeds. Once they start to splutter, add the diced potatoes, turmeric powder, red chili powder, salt, and coriander powder. Sauté for a few minutes until the potatoes are cooked through.
  3. Divide the dough into small balls, about the size of a golf ball. Using a rolling pin, roll out each ball of dough into small, round pooris.
  4. Heat oil in a deep pan or kadhai over medium heat. Carefully place the pooris in the hot oil and deep fry until they are golden brown and crispy. Using a slotted spoon, remove the pooris from the oil and drain them on a paper towel.
  5. Serve the hot Rajgira Poori with Jeera Aloo and enjoy!

Note: You can adjust the amount of spices as per your taste preference. You can also add other ingredients like ginger or green chili paste to add more flavor to the Jeera Aloo.






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