Rajgira Puri

Sieve the Rajgira flour into a large mixing bowl to remove any lumps or impurities.

Add the finely mashed potatoes, crushed cumin, black pepper, and rock salt to the flour.

The mashed potatoes are mandatory to act as a binding agent since Rajgira flour is gluten-free.

Knead the ingredients together into a firm and smooth dough; add a few drops of warm water only if necessary.

Allow the dough to rest for 10 minutes to ensure the moisture from the potatoes is absorbed uniformly.

Divide the dough into small, equal-sized balls and grease your palms with a little ghee.

Flatten the balls and roll them out into small circles using a greased plastic sheet to prevent sticking.

Heat ghee in a deep cauldron over a medium-high flame until it reaches the frying temperature.

Carefully slide the puris into the hot ghee and press gently until they puff up beautifully.

Fry until they turn a perfect golden brown on both sides, then drain on a paper towel.