Ingredients:

• 1.5 cup – rajgiri atta/amaranth seed flour
• 1/2 cup – Taro root/arbi, boiled and mashed
• 1 tsp – Cumin seeds
• 3/4 tsp – pepper powder
• Salt to taste
• Cooking oil/ghee to Deep Fried
• Jeera aloo:
• 4 – boiled potatoes, medium
• 2.5 tbsp – cooking oil/ghee
• 1.5 tsp – Cumin seeds
• 1 tsp – sesame seeds (optional)
• 1/4 tsp – Asafoetida
• 1 tsp – pepper powder
• 1 tsp – Mango powder
• 1.5 tbsp – fresh coriander/mint, chopped
• Salt to taste

Method:

1. Rajgiri poori:
2. In a big and wide bowl add all the ingredients.
3. Mix and mash well, then add water and make a medium soft dough.
4. Cover and rest for 5 minutes.
5. Knead the dough and make small balls of equal size.
6. Dust the balls with rajgiri flour and roll to make medium thick pooris/discs.
7. If you have difficulty in rolling the pooris then place the dough ball between two greased thick plastic sheets and then roll.
8. Heat oil /ghee in a deep pan, when become hot then gently slide the rolled poori in medium hot oil.
9. Press gently with a slotted spoon, so it will puff nicely.
10. Fry from both sides till golden in colour.
11. Drain on a paper napkin and serve hot.
12. Jeera aloo
13. Peel and slice boiled potatoes in medium thick slices.
14. Heat oil or ghee in a pan and add cumin seeds.
15. When cumin start crackling add sesame seeds and asafoetida and cook till cumin become golden in colour.
16. Now add chopped potatoes and salt. Mix gently.
17. Let it cook on medium heat for 2-3 minutes.
18. Add pepper and mango powder and mix.
19. Now cook for 3-4 minutes, so the potatoes gets a nice golden colour, stir only once or twice.
20. Add chopped fresh coriander or mint, mix and serve.
21. Serving suggestions-serve poori with jeera aloo, yoghurt or raita.
22. Recipe courtesy: Maayeka