Farali Poori or Fasting Pooris made with Rajgira Atta is a popular dish made during fasting season in North Indian. These Vrat dishes are rightly balanced to manage through the fasting period.
While different grains are used to make Vrat Dishes, I used Rajgira Atta to make Pooris. Since its Gluten free grain, I used boiled Potatoes to bind the flour, spice with extra spice powders to make an interesting dish.
You can make this Vegan too by not adding the ghee to the dough or frying it in regular Cooking oil instead of ghee.
This is one of the popular dishes that are perfect for Navrathri fasting, this gluten free and protein rich grain makes a wholesome meal. So when you are looking for Upvas Dishes, you can make this easier.
Kneading and rolling out the dough is slightly time consuming as its gluten free, the mashed potato will surely help. I added spices to the dough and made pooris. I remembered these pooris when I had made dishes from Maharashtra, however when I checked these Farali Pooris are common across the different North Indian States.
When I was searching for Indian Flatbread starting with F, there was no choice at all, except Fulkas and Frankie, both of which I already have. I know Farali will be a popular keyword for the day!
So Farali Poori is my choice in the A to Z Flatbread and More, where I am doing AtoZ Indian Flatbreads. If you want to know whats F in the AtoZ Dosa Varieties, check out.
A to Z Indian Flatbreads:
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Step By Step Pictures for making Farali Poori
Farali Poori | How to make Rajgira Ki Poori for Vrat
- 2 cups Rajgira Atta / Amaranth Flour
- 1/2 cup Potato Boiled and Mashed
- 1 tsp Green Chilli paste
- 1 tsp Ginger Paste
- 1/2 tsp Cumin Powder
- 1/ 2 tsp Red Chili Powder
- A Pinch Turmeric Powder
- Salt to taste
- Cooking Oil for frying
How to make Farali Poori
- Microwave 1 small potato for 3 mins. Soak in water and peel. Mash well.
- Make all the ingredients in a bowl, rub the ghee into the flour and potato.
- Add all the spices and mix well.
- Now slowly add water to knead to a stiff dough.
- Heat a kadai with oil.
- Pinch out small balls from the dough and dust well.
- Roll out into 4 diameter discs and deep fry the pooris on both sides.
- Serve hot with a Side dish.