Singhara Ki Puri

  Oct 15, 2020 |   Jyoti Gupta |
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  • 3 serves
  • 00h:20m prep
  • 00h:30m cook

Singhara ki Puri generally made with Singara (Water Chestnut) and Potato, as these two Ingredients are eligible to eat during fasting.

  • Singhara Atta/Water Chestnut Flour – 1 Cup/100gms
  • Boiled Potato – 2 [medium size]
  • Green Chili Paste – 1 tsp
  • Sendha Namak – To Taste
  • Oil – 1 tbsp
  • Water – As needed
  • Oil - To Deep Fry
Cooking Instructions
  1. Boil, peel, and mash potatoes.
  2. In a bowl add singhara flour, mashed potatoes, green chili paste, sendha namak, 1 tbsp oil & mix everything. Add water in small quantity and make a soft pitiable dough just like we do for poori and keep aside for 15 minutes.
  3. Be careful with water as we are using potato, add only in small quantity
  4. Divide the dough into equal parts and roll into medium size puri.
  5. There are 2 ways of doing it.
    • You can grease a ziplock bag or plastic sheet with oil and pat dough with hand to make poori. Keep a bowl of water near and dip hands in intervals, it helps in patting easily.
    • grease a plastic sheet/ziplock bag keeps the dough keep another greased plastic sheet on top, and now roll gently using a roller, remove the top sheet and use a cookie cutter or any small bowl/Katori to cut the puri into a round shape, though cutting is optional if you have made decent round puri. This process takes little time so I generally don’t cut but just directly roll the puri between sheets and fry.
  6. Heat oil in a wok, gently lift the puri from the sheet and drop in hot oil. Gently press puri with a ladle to puff it up. Fry both sides until light golden brown.

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