Rajgira Banana Poori is a delicious Indian fasting recipe made with rajgira flour and boiled raw banana. This Rajgira Banana Poori Recipe is a lovely alternative to pooris made with potato or arbi. It uses simple ingredients and makes soft, flavourful pooris with a lightly crisp exterior.
Raw banana helps bind the rajgira flour and gives the dough a smooth texture. Moreover, cumin seeds, fresh coriander and green chilli add extra flavour. You can prepare these homemade pooris for Navratri, Ekadashi or other fasting days, provided the ingredients follow your fasting traditions.
Serve these rajgira pooris hot with vrat-friendly aloo sabzi, coriander chutney or another fasting-approved accompaniment.
Why You Will Love This Rajgira Banana Poori Recipe
- No potato or arbi: Boiled raw banana forms the base of this recipe.
- Simple ingredients: You need rajgira flour, raw banana and a few seasonings.
- Great for fasting: Use sendha namak and fasting-approved ingredients.
- Easy to customise: Adjust the chilli and cumin according to your taste.
- Perfect for sharing: This recipe makes approximately 15–20 small pooris.
Preparation and Cooking Time
- Preparation time: 20 minutes
- Cooking time: 20–25 minutes
- Total time: 40–45 minutes
- Servings: 15–20 small pooris
- Cuisine: Indian
- Course: Main Course, Breakfast
- Diet: Vegetarian; suitable for fasting when ingredients are permitted
Ingredients for Rajgira Banana Poori
- 2 medium raw green bananas (approximately 250–300 g before boiling)
- 2 cups rajgira flour (approximately 240–260 g), plus 2–4 tablespoons extra if needed
- 1 teaspoon sendha namak, or to taste
- 1 teaspoon cumin seeds (optional)
- 1–2 green chillies, finely chopped (optional)
- 2 tablespoons fresh coriander, chopped (optional)
- 1–2 teaspoons water, only if required
- Oil or ghee for deep-frying
Important: The amount of flour needed depends on the moisture in the boiled bananas. Add it gradually rather than mixing it all in immediately.
How to Make Rajgira Banana Poori
Step 1: Boil the Raw Bananas
Wash the raw bananas and boil them until tender. Let them cool enough to handle, then peel and mash them thoroughly. Make sure there are no large lumps.
Step 2: Prepare the Poori Dough
Place the mashed banana in a mixing bowl. Add sendha namak, cumin seeds, green chilli and chopped coriander, if using.
Gradually add the rajgira flour and mix well. Knead gently to make a firm, smooth dough. Add a little extra flour if the dough feels sticky. Use water only if the mixture is too dry to come together.
Step 3: Divide and Shape
Divide the dough into 15–20 equal portions. Roll each portion into a ball.
Place a ball between two lightly greased sheets or on a greased surface. Gently flatten it into a small, even disc. Rajgira dough does not stretch like wheat dough, so handle it carefully to prevent cracks.
Step 4: Heat the Oil
Heat oil or ghee in a deep kadai over medium heat. To check the temperature, drop a tiny piece of dough into the oil. It should rise gradually with bubbles rather than browning immediately.
Step 5: Fry the Rajgira Banana Pooris
Carefully slide one poori into the hot oil. Gently press the top with a slotted spoon to encourage puffing. Turn it and fry until cooked through and lightly golden.
Remove it with a slotted spoon and drain on a plate lined with kitchen paper. Repeat with the remaining pooris, adjusting the heat as needed.
Step 6: Serve Hot
Serve the pooris immediately while they are hot. Pair them with fasting-friendly potato curry, coriander chutney or another accompaniment suitable for your fasting rules.
Tips for Perfect Rajgira Banana Poori
- Choose firm raw bananas: Use green, unripe bananas rather than ripe yellow bananas.
- Mash thoroughly: A smooth mash helps the dough hold together.
- Add flour gradually: Different bananas retain different amounts of moisture.
- Keep the dough firm: A wet dough can be difficult to shape and may break during frying.
- Make small pooris: Smaller discs are easier to handle because rajgira flour has no gluten.
- Test one first: Fry a single poori before shaping the rest. If it breaks, knead in a little extra flour.
- Maintain medium heat: Oil that is too hot can brown the outside before the poori cooks properly inside.
- Serve fresh: These pooris are best eaten soon after frying.
What to Serve with Rajgira Banana Poori
These homemade pooris pair well with several Indian accompaniments. Try them with:
- Vrat-friendly aloo sabzi
- Fresh coriander chutney made with fasting-approved ingredients
- Plain curd, if permitted during your fast
- A simple cucumber and coriander salad, if suitable for your fasting rules
Frequently Asked Questions
Can I make rajgira poori with raw banana instead of potato?
Yes. Boiled raw banana can help bind rajgira flour and is a useful alternative to potato. The final texture may be slightly denser, depending on the moisture in the banana and the amount of flour used.
Can I use arbi instead of raw banana?
Yes, you can experiment with boiled and mashed arbi. However, arbi is naturally sticky, so the flour quantity may need adjustment.
Why does my rajgira poori dough feel sticky?
The boiled banana may contain excess moisture. Add rajgira flour one tablespoon at a time until the dough becomes firm enough to shape.
Why are my pooris breaking while frying?
The dough may be too wet, or the pooris may have cracks. Add a little more rajgira flour, knead gently and flatten the discs evenly. Always test one poori first.
Can I prepare the dough in advance?
For the best texture, prepare and shape the pooris shortly before frying. If you need to prepare ahead, refrigerate the dough briefly in a covered container and use it as soon as practical. If it becomes sticky, add a little flour before shaping.
Are rajgira banana pooris gluten-free?
Rajgira flour is naturally gluten-free. However, check the packaging and avoid cross-contact if you need to maintain a strict gluten-free diet.
Conclusion
This Rajgira Banana Poori Recipe is a tasty way to prepare homemade fasting pooris using boiled raw banana instead of potato or arbi. With a few simple ingredients and the right dough consistency, you can make small, flavourful pooris for your family. Serve them hot with your favourite fasting-friendly curry or chutney.
If you enjoy traditional fasting dishes, explore more homemade vrat recipes on Recipe-Times.