Singhare ki puri recipe - a gluten free poori recipe made from water chestnut flour and boiled mashed potato. This can be consumed during fasting, vrat or upvaas.
About This Recipe
Using the same dough, you can make paratha just like this rajgira paratha.
There are few things you need to keep in mind while working with this gluten free flour. Because it has different properties and nature then our regular chapati atta or maida. So below I have mentioned tips to make this perfect.
There are only selected flours are allowed during the Hindu fast. And this Singhare ka aata is one of them. I do make use this aata in many recipes as mentioned above. This flour can be used in making sweet potato tikki or farali batata vada.
Chaitra Navratri is going on, So I made this singhare ke aate ki poori and served with dahi aloo recipe. I had these pooris during my childhood days. But the hubby tried it for the first time. He just enjoyed it even though he is not fasting. The first batch I made it was just for me as I knew that he is not going to eat fasting food. But he tried one poori and he wants me to make more. So I made another batch (luckily I had more boiled potato in fridge).
Check out other recipes using singhare ka aata
Singhare ki kadhi // Singhare ke aate ka halwa
Step By Step Photo Instructions:
Prep: Boil the potato in a pressure cooker. Let it cool down to touch. Then peel it and mash it till it is smooth. Alternately you can grate the potato. Make sure there are no chunks of potato otherwise puri will not puff.
1) Take singhare ka aata, rock salt, boiled potato and cilantro in a bowl.
2) Start mixing with your hands, use your fingers and thumb to mix well. Then start kneading into the dough without adding any water.
3) It will come together. If needed add little more mashed potato (about a tablespoon or two) to make it smooth dough. DON’T ADD ANY WATER.
4) Then divide the dough into 10 equal portions. make smooth ball and flatten it lightly between your plam.
5) This is gluten free dough, so it will stick to the board while rolling. So use the thick plastic or ziplock bag to make the rolling part easier. If needed apply some oil on ziplock bag to avoid sticking. Work with one ball at a time.
6) Start with patting it with your fingers. Do seal the edges if they break and keep patting it and make round poori or about 3 inches diameter. Roll all the pooris and keep them on a plate.
7) Heat the oil in a pan on medium-high heat for frying. Oil should be HOT. Slide one puri into hot oil and press very lightly with back of slotted spoon.
8) It will puff up.
9) Once it is browned from one side, flip it and fry other side as well.
10) Then remove it to a paper towel lined plate. fry all the puris.
Serve this Singhare ke aate ki puri hot or warm.
Serving suggestion: If making this singhare ki puri during the fasting days, this can be served with any farali side dish like sukhi bhaji, aloo ki sabzi, sweet potato sabzi, suran sabzi, Sukhi arbi. Or you can have it with rakgira kadhi or singhare ki kadhi as well.
Expert Tips:
- It is important to mash the potatoes very well and smooth. If there are chunks of potato in the dough and so it will be present in rolled puri. That tiny piece of potato prevents the poori to puff up.
- While making dough, do not add any water. Always keep little extra mashed potato handy. If dough looks dry then add a tablespoon of mashed potato and knead into smooth dough. If you add water to make dough, It will become sticky.
- Also this water chestnut flour is gluten free flour, so potato works as a binding agent here. The dough made with water will be crumbly and puri will fall apart.
- Roll or pat the puri to even thickness. If it is uneven then it will not puff up while frying.
- Don’t make the puri too thin or too thick, It should be medium thickness.
- Fry the puris into hot oil. If oil is not hot then puri will absorb too much oil because of potato in it. Also it will not puff up.
Did you try this singhare ki puri recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Singhare Ki Puri
Ingredients
- ¾ cup Singhare ka atta (Water Chestnut flour) water chestnut flour
- ½ cup Potatoes boiled, peeled and mashed, tightly packed
- few Cilantro or coriander leaves chopped finely
- rock salt (Sendha namak) to taste
- Oil for deep frying poori
Instructions
- Boil the potato in a pressure cooker. Let it cool down to touch.
- Then peel it and mash it till it is smooth. Alternately you can grate it. Make sure there are no chunks of potato otherwise puri will not puff.
- Take singhare ka aata, rock salt, boiled potato and cilantro in a bowl.
- Start mixing with your hands, use your fingers and thumb to mix well.
- Then start kneading into the dough without adding any water.
- It will come together. If needed add little more mashed potato (about a tablespoon or two) to make it smooth dough. DON’T ADD ANY WATER.
- Divide the dough into 10 equal portions. make smooth ball and flatten it lightly between your plam.
- This is gluten free dough, so it will stick to the board while rolling. So use the thick plastic or ziplock bag to make the rolling part easier.
- Work with one ball at a time.
- Start with patting it with your fingers. Do seal the edges it they break and keep patting it and make round poori of about 3 inches diameter.
- Roll all the pooris and keep them on a plate.
- Heat the oil in a pan on medium-high heat for frying. Oil should be HOT.
- Slide one puri into hot oil and press very lightly with back of slotted spoon.
- It will puff up. Once it is browned from one side, flip it and fry other side as well.
- Then remove it to a paper towel lined plate.
- fry all the puris similarly.
Notes
- It is important to mash the potatoes very well and smooth. If there are chunks of potato in the dough and so it will be present in rolled puri. That tiny piece of potato prevents the poori to puff up.
- While making dough, do not add any water. Always keep little extra mashed potato handy. If dough looks dry then add a tablespoon of mashed potato and knead into smooth dough. If you add water to make dough, It will become sticky.
- Also this water chestnut flour is gluten free flour, so potato works as a binding agent here. The dough made with water will be crumbly and puri will fall apart.
- Roll or pat the puri to even thickness. If it is uneven then it will not puff up while frying.
- Don’t make the puri too thin or too thick, It should be medium thickness.
- Fry the puris into hot oil. If oil is not hot then puri will absorb too much oil because of potato in it. Also it will not puff up.
sandhya
Healthy and good for fasting. Thanks for sharing.