Rajgira Puri

Cook along · 12 steps

Method

1. 1

   In a bowl, take 1 cup rajgira flour, rock salt to taste, 1 tsp ginger-chili paste, 1 tsp oil, ½ grated boiled potato, and 2 tbsp finely chopped coriander leaves. Mix well.

2. 2

   Add water little by little (very little — the potato provides moisture). Knead into a medium-hard dough, not too soft and not too hard.

3. 3

   Cover and rest for 10 minutes. Knead again once to smooth it out.

   

4. 4

   Make small balls from the dough. Apply a little oil on your palms.

5. 5

   Place a ball on a greased plastic sheet or banana leaf. Cover with another sheet and press gently with your hands to flatten into a puri — not too thick, not too thin. The dough is delicate and cannot be rolled with a rolling pin.

6. 6

   Similarly, make all the puris.

   

7. 7

   Heat oil in a kadhai. Fry the puris on medium flame. Press gently with a slotted spoon so the puri puffs up.

8. 8

   Flip and fry on both sides until golden and cooked through. Drain on a plate.

9. 9

   Similarly, fry all the remaining puris.

   

10. 10

    You can also make plain rajgira puris by just adding rock salt and frying.

11. 11

    Place Tulsi leaves and offer to Lord Jagannath.

12. 12

    Serve with potato curry or any Ekadashi-friendly side dish. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare