Boil the potato. Let it cool completely. Peel and mash it in a bowl.

Add rajgira atta and salt. First mix the whole mixture well.

Then add very little water, just about 1/2 to 1 tsp and begin to knead the dough.

Again add 1/2 to 1 tsp water and knead so that there is no dryness in the dough.

The dough should not be sticky. If the dough feel sticky add some amaranth flour and again knead.

Drain them on paper napkins to remove excess oil.
Serve rajgire ke poori hot with any vegetable curry/sabzi or paneer curry.

Keep aside covered for 15 minutes.
On a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil.