Take 200 grams of rajgira flour (amaranth flour) in a bowl.
Add a pinch of salt and 1 tablespoon of warm ghee to the flour.
Mix well and knead into a soft dough using warm water as required.
Divide the dough into small equal portions and roll each portion into a small puri.
Heat oil in a kadai on medium flame. Once the oil is hot, gently slide the puri into the oil.
Fry the puri until it puffs up and turns golden brown on both sides.
Remove the puri with a slotted spoon and drain on an absorbent paper.
Repeat the process with the remaining dough.
Serve the rajgira puri hot with a side of curd or any fasting curry.