Many amaranths are considered as weed. However, the cultivated or weed these plant leaves are delicious and seeds can be used to sprout to eat. Ancient cultures depended on amaranth as a major staple of their diet, due to its high concentration of protein, folate, minerals, and vitamins.
- 2 cups amaranth flour
- 1 large potato/]
- rock salt as required
- water as required
- some rajgira atta or amaranth flour for dusting
- Boil potato and allow it to cool completely. Once it cools, peel and mash
- Mix amaranth flour and salt. Add little amount of water and begin to knead the dough. If needed add little more water and make a non sticky dough.
- Keep aside the dough covered for 15 minutes.
- On a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil. Drain the puri on paper napkins to remove excess oil.
- Serve puris hot with daal, vegetable curry prepared without onion and garlic.