Amaranth Puri

A delicious and nutritious twist on a classic, these puris are a taste of tradition with a vibrant, healthy heart.

Ingredients

• Amaranth leaves (chopped): ½ cup (50 g)
• Wheat flour: 1/3 cup (50 g)
• Ragi flour: 1/3 cup (50 g)
• Ginger paste: ½ tsp (2 g)
• Garlic paste: ½ tsp (2 g)
• Carom seeds: ¼ tsp (0.25 g)
• Black cumin seeds: ¼ tsp (0.25 g)
• Oil: 1 tbsp for the dough, plus extra for deep-frying
• Salt: to taste

Method

1. Steam the amaranth leaves until tender. Let them cool, then grind them into a smooth, fine paste.
2. In a mixing bowl, combine the wheat flour and ragi flour. Add 1 tbsp of oil and mix it into the flours.
3. Add the amaranth paste, ginger-garlic paste, carom seeds, black cumin seeds, and salt. Knead everything together to form a firm dough.
4. Cover the dough with a wet cloth and let it rest for about 15-20 minutes.
5. Divide the dough into 10 equal balls. Roll each ball into a small, round puri.
6. Heat oil in a deep-frying pan or kadai over medium-high heat. Carefully slide a puri into the hot oil. Gently press it with a slotted spoon to help it puff up.
7. Fry until the puri is golden brown and crisp on both sides. Remove it from the oil and drain on a paper towel. Repeat with the remaining dough balls.
8. Serve hot.

Note: Palak and other seasonally available leaves can be used in place of Amaranthus leaves.

(Garden to Kitchen, Vigyan Prasar)