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.
¾cupSinghare ka atta (Water Chestnut flour)water chestnut flour
½cupPotatoesboiled, peeled and mashed, tightly packed
fewCilantro or coriander leaveschopped finely
rock salt (Sendha namak)to taste
Oilfor 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.