Rajgira and atta puri/poori / Amaranth seeds and whole wheat poori

Rajgira or ramdana or amaranth seeds are poppy seeds look alikes, it is a good source of dietry fibers and protein. I bought rajgira from Indian store to make laddoos, but for some reason the seeds wouldnot pop. Determined not to throw them, I made a pwd and added it to whole wheat flour and make rotis which I did not like. So I made puris instead , S and M loved these puris.

Ingredients
1 cup rajgira flour/amaranth(I roasted the rajgira and powederd it was a little coarse, if using store bought rajgira flour,add 1tbsp semolina/sooji to it.)
1&1/4 cup atta/whole wheat flour
Salt to taste
Water to mix the flours to dough.

Method:

• Mix well the rajgira flour with  whole wheat flour and salt and add just enough water and knead to  form a stiff but pliable dough . 
• Cover with a damp cloth or damp tissue and keep aside for 30 mins.
• Mix again( donot knead).
• Pinch of small lemon sized dough and roll them in between your palms to make small and smooth rounds .
• Flatten and roll out into puris or use a puri press.
• Meanwhile, heat oil and when hot, slide (donot drop) one puri at a time .
• When the puri starts to rise a little put a slotted spatula on the puri apply very gentle pressure.
• The puri will puff, turn and cook till the puri is golden brown on both sides.
• Remove and drain on paper towels.
• Repeat with the others.
• Serve hot with curry of your choice or just sprinkle some sugar when the puris are hot.
• Enjoy!!!

Note:-

•  You can also make masala puris by adding green chilly paste or redchilly pwd along with some garam masala and kala namak(black salt).
• Can add tomato puree instead of water for kneading the dough to make tomato puris.