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Singhare ki puri recipe (Singhare ke atte ki poori for fasting, vrat)
US measuring cups are used (1 cup = 240 ml)
Singhare ka atta (Water Chestnut flour)
water chestnut flour
boiled, peeled and mashed, tightly packed
Cilantro or coriander leaves
rock salt (Sendha namak)
for deep frying poori
Making the dough:
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 atta, 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.
Making singhare ki puri recipe:
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.
*Nutrition information is a rough estimate for 1 serving
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