Rajgira Puris : Take Rajgira flour in a plate/ bowl. Add sendha namak, oil (optional) & grated boiled potato. Mix with fingertips. Slowly add hot water with spoon to bind to a semi -soft dough. I used 2 tbsp hot water. Cover & rest the dough for 15 - 20 minutes.

Add 1/2 tsp oil to knead the dough. Knead the dough very well. Make equal portions from the dough.

Roll each portion in about 5 cms rounds. Heat the oil very well. Deep fry the puris in hot oil by pressing it gently in the center, so they will puff up very well. Remove the puris on a plate. Serve with Kesar Elaichi Yukt Shrikhand, roasted potatoes, farali dhokla & chutney.

Farali Dhokla & farali chutney : Dry roast samak rice & sabudana on slow flame till warm. Roasting will help it to grind to fine powder. Cool slightly & grind it to fine powder. Remove in a bowl.

Again take the fine Dhokla powder in the same mixer jar. Add coriander, curds & sendha namak. Blend, add water as required. Don't add too much water now.

Heat a steamer & grease a thali. Add eno on the batter& 1 tsp water on it. Bubbles will form.Now gently mix the batter. Pour 1/2 the batter in the greased thali. Sprinkle black pepper powder on top.

Steam the thali for 10 - 12 minutes. Remove the thali & cool a little. Than cut into desired shape.

Tempering : Take oil in a tadka pan, heat it, add cumin seeds & let them crackle. Switch off the flame. Add sesame seeds & curry leaves. Remove the dhokla pieces & serve it with farali green chutney along with other farali items. Make another thali the same way & do the tempering also.

Note : For Rajgira Puris be precise in measurements or they won't puff up & will be oily. Use only the amount of oil mentioned in the recipe & knead very well.

For Farali dhokla & chutney be precise in measurements. Make sure not to use too much water while blending or the batter will become watery. Also you can use whisk instead of blending it in mixer. Whisk the batter for 10 minutes to become fluffy airation to take place.